Spongy, light and with an intense tangerine flavor.
We are right in the middle of the citrus season in Paraguay. So many fruits on the floor and on the trees. It seems that we can’t consume everything in the short time they are ripe. We use them in everything that comes to mind; jams, cakes, bread, juices, put in the freezer, and even then, the trees are still full.
A few weeks ago I made this bread using grapefruit. With so many grapefruits right now I wanted to see if they would work for making baked goods. The flavor wasn´t there, it was good, but not what I was expecting. I did love the texture, so I kept the main ingredients and changed the grapefruit for tangerines.
Beating the eggs for 5 minutes and using self-rising flour is the secret to making this tangerine bread light and spongy. I’m sure it would be yummy with oranges or limes.
Beat eggs for 5 minutes; add sugar one tablespoon at a time and continue beating.
Add tangerine zest, milk, and oil. Beat for another minute. Add the flour and mix until well combined.
Bake it, let it cool and enjoy it!
So, what do you think? easy, right? Do you have more tangerine recipes? I would love to try them!
If you like citrus baked goods, try these Orange Muffins!
- 2 eggs
- 1 cup sugar (200g)
- 1 cup whole milk (250ml)
- 3/4 cup vegetable oil (175ml)
- 2 tablespoons tangerine zest
- 2 cups self-rising flour (250g)
- 1 cup icing sugar
- 4 tablespoons tangerine juice (125g)
- With an electric beater, beat eggs for 5 minutes; add sugar one tablespoon at a time and continue beating.
- Add tangerine zest, milk, and oil. Beat for another minute. Add the flour and mix until well combined.
- Pour the batter into a well-greased bread pan and bake at 350°F./180°C. for 30 to 40 minutes. Let it cool for 10 minutes before removing from pan.
- Mix icing sugar and tangerine juice and pour it over bread.
Keep in an air-tight container at room temperature for up to 3 days, or refrigerate for up to 7 days.