How we like them classic biscuits en Bezzia. We are aware that due to the amount of sugar they contain, they are not the healthiest, which is why we do not prepare them regularly but rather on the occasional weekend to sweeten breakfasts and snacks. This tangerine cake is the last one we have prepared. Very autumnal, right?
Tangerines are beginning to have a great presence in the markets and will soon They will be in their best season, so why not take advantage of them to make sweets like this? He citrus flavor In this cake it is very subtle but it is noticeable.
Don't have tangerines? You can replace them in this recipe with another citrus; oranges, lemons and even limes. Its flavor will vary, but it will still be a tender and spongy cake, the kind you like to spread in coffee or milk. Go ahead and prepare it!
Ingredients
- Butter to grease the mold
- 175 g all-purpose flour
- 8 g chemical yeast
- A pinch of salt
- 2 mandarins
- 4 eggs
- 140 g of sugar
- 80 ml mild olive oil
Step by step
- Preheat oven to 180°C and grease a 24x14 cm mold.
- Then sift the flour and mix it with the baking powder and a pinch of salt. Booking.
- Grate the tangerine peel then and squeeze the juice, reserving it.
- Separate the yolks of the whites of the four eggs.
- Put the egg whites in a large bowl, add a pinch of salt and beat until they are semi-whipped. Then add 70 grams of sugar and continue beating until get a hard meringue. Booking.
- In another large bowl, beat the four yolks of egg with the remaining 70 grams of sugar until the mixture is foamy.
- Then, add the olive oil smooth and beat until integrated.
- Add the juice of the two tangerines and the zest to the mixture and beat again to integrate.
- Finally, without stopping beating, little by little add the flour mixture sifted.
- Once all the flour is integrated add the egg whites that you have in store with enveloping movements.
- You just have to pour the cake batter In the previously greased mold, tap it against the counter and place it in the oven.
- Bake at medium height for 45 minutes or until a stick inserted into it comes out clean.
- Then, remove from the oven and let it rest for five minutes before unmold it on a wire rack to let it cool completely
- Once cool, decorate the tangerine cake with powdered sugar if you want.