Tangerine cake. Extraordinary. - Frabisa's Kitchen Frabisa's Kitchen

  1. A tangerine cake for any given day!!
  2. Watch this recipe on VIDEO
  3. Extraordinary tangerine cake

The biscuits They are that homemade pastry in which most of us agree, we love it, it accompanies our breakfast as well as a tea in the afternoon, even coffee after a succulent meal, it is difficult to reject a piece of cake.

A tangerine cake for any given day!!

Although it is extraordinary due to its flavor and the tender texture of its crumb, the Tangerine cake It does not have a complex preparation, on the contrary, it is very simple to make and it is made very quickly.

I do many biscuits throughout the year, almost always one a week so you can imagine that I have many recipes, for me the dense and moist crumbs like the marbled yogurt and pistachio cake I am excited, but in winter I always repeat the Tangerine cake that my husband loves. Tangerines give us very rich recipes in confectionery, proof of this is the Double tangerine cake or the tangerine bundt cake What do I always do at Christmas?

I never forget my friend Sara who can't take sugar and when we see each other I always do her wholemeal flour cake without added sugar.

Watch this recipe on VIDEO

Extraordinary tangerine cake


A rectangular mold of 26 cm.

Plato breakfasts, snacks, desserts

Kitchen Spanish cuisine, sweet, homemade pastries

  • 2 eggs L
  • Pinch of salt 1 gram
  • 190 gram of sugar
  • 120 ml sunflower oil
  • 200 gram mandarins (without peel) (3 tangerines)
  • 250 gram pastry flour
  • 7 gram chemical booster ROYAL type
  • the zest of 3 tangerines
  • for the termination
  • 100 gram powdered sugar optional
  • tangerine juice
  • Manual

  • Preheat the oven to 180º with heat up and down

  • We line the mold with paper or grease it and sprinkle with flour, turn it over to remove unnecessary flour.

  • Add the oil and the mandarins cut in half to the blender glass and blend. We reserve for later.

  • Put the sugar and eggs in a bowl and beat for a few minutes to obtain a fluffy mixture.

  • Add to the bowl the mixture of tangerines and oil and integrate.

  • With softer movements we add the sifted flour with the chemical booster (baking powder) and the pinch of salt and we do it twice.

  • Finally add the tangerine zest, integrate and pour into the mold.

  • Lower the oven temperature to 170º and bake with heat below and above for 55 minutes or until poked with a toothpick, it comes out dry.

  • After baking, remove the mold from the oven, wait 10 minutes and turn out on a wire rack. We let temper.

  • Mix the icing sugar with the tangerine juice until obtaining a dense texture and cover the cake irregularly.

  • Optionally we can decorate with leather candied orange.

It is convenient to grate the tangerines first, reserve the zest and those same tangerines once peeled, use them to crush them with the oil.


All ingredients should be at room temperature.

Have you forgotten to take the eggs out of the fridge?

A home remedy for when you have forgotten to take them out of the fridge in advance is to submerge them in warm water for a few minutes, in this way we will be able to temper them.

Frozen? This cake is kept in perfect condition for 3 or 4 days. You can freeze it in suitable bags and thaw at room temperature.

ALL what you need to know so that your biscuits come out PERFECTyou got it HERE spend a few minutes, assimilate the information and begin.

Wonderful to accompany with a tea with coffee with milk, a true tribute. To enjoy

You can see HERE all the tips and tricks to make the perfect cake.

When is the cake done?

  • All cooking times are approximate, both in a deep fryer and in a traditional oven. Check the baking point of the cake just after the indicated time; It should be golden brown by now and starting to pull away from the sides of the pan. Feel the surface with your fingers: must have a firm touch. You can insert a fine needle into the thickest part of the cake. Slowly withdraw the needle: it should not carry still raw dough attached. Don't confuse the sticky texture of the fruit with what the cake batter is.
  • Controls baking and if the surface is browned too muchcover with aluminum foil, if this is not necessary DO NOT OPEN THE OVEN during the cooking process under any circumstances. If you make this cake in a deep fryer, DO NOT OPEN IT before a minimum of 30 minutes have elapsed, not even to "control".

ALL what you need to know so that your biscuits come out PERFECTyou got it HERE spend a few minutes, assimilate the information and begin.

Enjoy this delicious Tangerine cake.

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