A tangerine cupcake.View from above. A tangerine cupcake stands on a bright turquoise background. It is decorated with citrus flowers. View from above. The cupcake stands on a wooden cake plate. There are leaves with drawings of flowers scattered around it.

Dessert+baking

Tangerine Cake

Prep Time: 10 min / Cook Time: 1 hr / Total Time: 1 hr 10 min

Imagine the sweet aroma of ripe mandarins filling your kitchen as you blend them into a luscious puree, creating the heart of this Mandarin Cake. I feel - you are ready to cook it!

Author and photographs: Olga

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Because I find it challenging to restrain myself from buying an excess of citrus, I opted to incorporate some of it into muffins over the weekend. In addition to the delightful citrus flavor, I included chocolate drops to enhance the overall taste.

The quantity of products is calculated for a rectangular shape 16×8×8 cm. Or for a round pan with a hole in the center of 18 cm.

Tangerine Cake

Yield: 1 muffin

Ingredients

Batter:

140 g Tangerines (peeled and pitted, approximately 4 pieces)
2 eggs
180 g sugar
140 g (any vegetable) oil
200 g flour
1/2 pack of baking powder (7 g)
A pinch of salt
50 g chocolate chips (drops)

Instructions

Instructions:

Sift the flour and mix it with the baking powder.

In a blender, blend the mandarins with vegetable oil until it becomes a puree. Add eggs, sugar, and salt to the blender, and blend for another 2-3 minutes.

Combine the flour and chocolate chips with the liquid mixture using a whisk until it reaches a uniform consistency.

Pour the batter into a mold lined with parchment paper OR prepare a "French shirt" (grease the mold with any oil, add 1 tablespoon of flour or semolina, and shake the mold well so that the flour/semolina sticks to the entire surface of the mold).

Bake for about 1 hour in an oven preheated to 175°C (347°F).

Once the cake has cooled, you can pour caramel glaze over it.