Tangerine Cake
I have a hard time resisting fresh citrus when it’s in season, so I usually end up buying way more than I need. Recently, I decided to turn that surplus into something sweet. I briefly thought about making muffins, but this batter actually makes a fantastic tangerine cake. It offers a bright, zesty flavor, and the chocolate chips add just the right amount of sweetness. It really is hard to eat just one slice.
For this recipe, the ingredient amounts are calculated for a standard rectangular loaf pan (16×8×8 cm). If you prefer, you can also use a round bundt-style pan with a center hole (about 18 cm in diameter).
Ingredients
Batter:
- 140 g Fresh 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
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Start by sifting the flour and mixing it well with the baking powder.
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Toss the peeled tangerines (or mandarins) and vegetable oil into a blender. Blitz them until you have a smooth puree. Add the eggs, sugar, and salt, then blend for another 2-3 minutes until everything is nicely combined.
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Using a whisk, gently mix the dry flour blend and chocolate chips into the liquid tangerine mixture. Mix just until the batter reaches a uniform consistency, being careful not to overwork it.
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Pour the batter into a mold lined with parchment paper. Alternatively, to ensure the cake releases easily, you can use the “French shirt” method: grease the mold generously with oil, add a tablespoon of flour or semolina, and shake the pan so the flour evenly coats the entire surface.
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Bake in an oven preheated to 175°C (347°F) for about one hour. You’ll know it’s ready when the top is golden brown and a wooden skewer inserted into the center comes out clean.
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Let the cake cool completely before serving. If you want to make it extra special, it pairs perfectly with a drizzle of caramel glaze.
