This tangerine cake is mixed in a blender. Using all the fruit to make it, you are left with a cake bursting with tangerine flavor.
{recipe updated from May 17th, 2012}
It is a citrus season in Paraguay. Our trees are loaded with fruits. Tangerines, lemons, and oranges are ready to be picked. And our grapefruits will be ready in a few more weeks.
This recipe was handed by a friend 14 years ago, and I've been making it every year. Some of the ingredients are mixed in a blender, making this recipe easy and so quick to make.
Tangerines go to the blender with the peel. Some people see this and tell me, but it will come out bitter!
But it does not come out bitter, it comes out bursting with tangerine flavor.
If your tangerines have seeds, remove them before adding them to the blender.
For this cake I use self-rising flour, but if you can't get it or don't have it, use all purpose flour and add 2 teaspoons of baking powder.
This cake comes out lighter with self-rising flour.
I baked this tangerine cake in a flan pan. This type of pan is a little bit smaller than a bundt pan, but if that is what you have, you can use it.
It will fit perfectly well on a loaf pan too.
This tangerine cake is so light and airy. Easy and quick to make.
Get some coffee and enjoy!
If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen
I love citrus fruits in baked goods. If you do as well, you might want to check out this Tangerine bread made with tangerine juice, or these light orange muffins.
Recipe
Easy Tangerine Cake
Ingredients
- 2 eggs
- 2 to 3 tangerines (each one should weigh between 100 to 120 grams)
- ½ cup vegetable oil (125ml)
- 1 cup sugar (225g)
- 2 cups self-rising flour or all-purpose flour + 2 teaspoons baking powder (226g)
Instructions
- Preheat oven to 350F/180C. Grease and flour a flan pan or bundt cake pan.
- To a blender cup add, eggs, tangerines (cut in half without seeds), oil and sugar. Blend.
- In a medium bowl add flour and baking powder if using. Pour the tangerine mixture into the flour and mix well.
- Pour batter into the prepared pan and bake for 25 to 30 minutes or until golden brown.
- Let it cool for 10 minutes before removing from pan.
Video
Notes
Nutrition
Mike Howles
I've made this many times and it is a definite favourite. It stored very well in the freezer cut into slices and is perfect for a picnic when out walking. As it happens I'm making one right now!!
Lizet
I'm so glad you like this recipe!
I love the idea of freezing it into slices. I'm going to do that with the next batch.
Anonymous
May I know the volume of your bundt cake pan? I was wondering what size of a rectangular pan should I use to replace the bundt cake tin. Thank you very much.
Lizet
You can use a 9x13 pan.
Anonymous
So easy to make. Really nice
Mahlet Bluford
Hi. Could I replace the oil with melted butter? How would butter affect the batter?
Lizet
If using butter, use melted butter. The cake will be slightly denser.
Will
Hi. Thanks for the easy recipe. I’ve looked at so many but they have too many ingredients. I love the blender idea. Can’t wait to try this.
I was just wondering, how do you make the cake more dense? I’m from the Caribbean islands and we like our cakes dense, not light. Thanks a mill!!
Lizet
Hi, I'm glad you found the recipe!
Here are a few things you can do to make it denser.
Add 1 to 2 egg yolks in addition to the eggs in the recipe
Use butter instead of oil
Use a 100 or 80 grams of fruit
I hope that helps!
Sarita Dhamija
can it be made without egg...a vegan way..
Lizet
Hi, I haven't tried it without eggs. Let me know if you do 🙂
Harole
I love this recipe for the bundt cake. Do you think I could use it as a muffin recipe?
Lizet
Yes. I think it makes 12 muffins.
Judith Farrow
So light, moist, and tasty. I used the KA Flour conversion for self rising flour (was a bit concerned about the lack of any salt). My liquid mixture was exactly 3 cups in the blender and it cooked for 45 mins. Thank you so much for this easy and delicious recipe.
Lizet
I'm so glad you liked it!
MARYELLEN
Basic recipe is good EXCEPT if you don't have self rising flour do not use the recipe to substitute 2 cups all purpose flour with 2 tsp of baking powder. According to King Arthur's flour website and other cooking websites you must add 1 and 1/2 tsps of baking powder plus 1/4 tsp of salt to each cup of all purpose flour. Therefore the substitute for self rising flour in this recipe needs 2 cups of all purpose flour plus 3 tsp of baking powder and 1/2 tsp of salt. I think the missing tsp of baking powder is what is causing the denseness in the cake that several people have complained about. Hope this helps!
Susan B
The most difficult thing was the leap of faith on the measurement of the liquid yielded by the tangerines. I used 4 mandarins that were 3” in diameter (only one with skin on) and the amount of liquid in your video looked close (approximately 2 cups with eggs oil and sugar combined) I also used AP flour plus the baking powder. I used the convection setting which bakes at 25 degrees lower, but I think cooks more evenly. At 35 minutes the inside was pure batter, but it had risen nicely in my tube pan. I gave it 15 more minutes and the toothpick came out clean. The flavor of the pinch I took off the bottom (shhhh!) is good, milder than I expected as the smell is heavenly orange-y. Should be perfect with a dollop of fresh whipped cream tonight. Thanks!!!
Lizet
I love how you paid attention to the liquid measurement.
I actually don't like it when people don't give it exact measurements for ingredients. I know it's hard with fruits. But I'm glad it turned out great.
Comik
Did you spoon the flour into the measuring cup, so as not to compact it by pushing
the flour into cup by scooping the cup through the flour? Some people don't realize how much extra flour is added when you scoop it.
Lizet
I actually wisk my flour in the container and then scoop it. It makes it lighter and I don't need to spoon it.
Melissa
I made this since I have a tangerine tree in my backyard over flowing with fruit. It was really easy to make and it’s very good too
Lizet
I'm glad you liked it!
AJD
I decided to bake this in a large loaf pan. It needed extra time, a total of 50 minutes. The texture was wonderful. The tangerine taste, surprisingly, came through, and the cake was not too sweet. Unfortunately, the only lasting flavor at the end was bitterness. Neither my husband nor I wanted a second slice, and I had to throw the cake out. I should have read the comments before I tried the recipe. However, I do think you should repost the recipe with notes advising people they may want to adjust the recipe. I am going to try it again using just the zest and peeled tangerines—no rind. I used Florida tangerines. My friends brought me a large bag as a gift from a recent trip.
Cristina Ferreira
Thanks, Lizet for the sharing. Best tangerine cake I´ve ever done.
This recipe was really easy. I used cake flour very successfully. The tangerine flavour, the orange colour and the fluffy texture turned the cake absolutely delicious. Over the cold cake I just poured tangerine juice. Super!
Everyone enjoyed it. To repeat every year!!
Lizet
I'm so glad you liked it!
Susan Sarmiento
I followed the recipe exactly. The flavor was great, but it was dry. Do you have any suggestions on how to get it more moist?
Lizet
Maybe add half of another tangerine and 2 tablespoons of oil.
Janet
This recipe was so easy and the cake is absolutely delicious! In case anyone is interested, I used cake flour very successfully. The bright orange colour and the light airy texture, together with the happy tangerine flavour ensured that this recipe is a keeper. Thank you so much!
Lizet
I'm so glad to hear it!
Cecilia
Tangerine cake including the peel is a personal favourite, am going to try this easy recipe. Note to those who found it bitter- i have had great success with melted chocolate sauce served on the side, great contrast to the tangerine test, and heating the cake slightly before serving in the microwave. Mmmm!!
Lizet
That's a great tip for the ones who don't like the strong flavor.
Thank you!
Sarah L.
This cake was delicious! I had to use four tangerines because mine were on the small side. I only left the peel on one of them because of the other comments about potential bitterness. I also strained the blended mixture to remove all the tiny bits. This took an extra 10 minutes in the oven, but came out so delicious! Amazing (but not overpowering) tangerine flavor! I made a lemon glaze for it (just confectioner's sugar and lemon juice) which complemented the tangerine perfectly. I am definitely making this again! Thank you for sharing it!
Lizet
So happy you liked it! and your modifications will sure help other people 🙂
myranda
can i easily mix raspberries into this? i have a ton of tangerines and about 3/4 cup of raspberries i need to use up. just want to know what type of changes would be needed?
Lizet
Yes! that sounds delicious. Just add them at the end and fold them into the batter.
Roz
Loved this recipe. So easy. I glazed it with icing sugar and water.
Anonymous
Since tangerines are in season right now in AR, we decided to try it with kids, it turned out absolutely delicious!!!! Thank you for sharing it.
Lizet
So glad to hear it!
Terri and Greg
My wife and I made it and loved it. The only thing we changed was using sugar substitute and 3 tangerine's. it was great
Leslie
Do you happen to know how many calories are in a slice ?
Lizet
Sorry, I don't. I would just copy the recipe and paste on an app online to see the calories.
Sammo
I made this Tonight it took forever to bake , 53 minutes. I am guessing that has more to do with my oven than the recipe. I made it in a 1/2 size Bundt pan and it was perfect. I used the juice from 1/2 of a cutie to make a glaze.
I don't bake often because I suck at following directions but this was really easy and delicious. I am going to try to make it for my Nanny Family. I bet they will love it.
Lizet
Yes, it's one of the easiest recipes to try. I'm glad you liked the flavor and it turned out delicious.
Erika
I LOVE this recipe! My parents love it too, and not because they’re my parents. It wasn’t too sweet, but it wasn’t bitter like others said it was. I didn’t put the blender for 3-5 minutes as you said, but I liked the texture it gave. Your technique for the pan worked really well for me. It was one of my first cakes that didn’t stick to the pan! This cake took way longer to bake than 30 minuets. It took closer to 40-45 minutes. This might have something to do with the fact that I used baking powder. I will definitely be making more recipes by Lizet, and will be making this one again. Thank you for sharing.
Lizet
I'm so happy to read your comment. I really love orange marmalade, and the flavor of this cake reminds me of that. A little bit bitter, and a touch of sweetness.
I'm glad you like our recipes!
JoAnn Quinlan
Can I use clementines instead of tangerines?
Lizet
I think you can. Let us know if you try it.
Ann Marie Brennan-Zelenka
I was so looking forward to making this cake, but I obviously did something wrong because it tasted horribly! The only thing I chose to do and now wonder if it was a mistake, is I used regular flour and added the two teaspoons of baking powder. I wonder if I should have used cake flower. Also, I had to cook for at least 40-45 minutes and yet, I could tell that it needed more cooking on the inside. It did not rise as high as the pictures online.If you have any idea where I may have gone wrong, please let me know. No one else seems to have had a problem with baking this cake, so I am frustrated with myself and sorry for not being able to taste what appears to be a delicious!
Lizet
Oh, that is so frustrating.
Yes, that has happened more often to my readers in South America.
1. The flavor: Apparently there are some tangerines that their skin is too bitter to use for this recipe.
2. Cooking time: Can you control the temperature in your oven? sometimes that happens when is not hot enough.
I do hope you give it another try. Maybe peel the tangerines first.
Frankie
Do you leave peel on tangerines
Lizet
Yes, I did. I think depending on the tangerines, some people thought it was too bitter. I hope you like it!
Brandi Yates
Ever use meyer lemons with this recipe?
Lizet
I haven't tried it with lemons yet. I have a lot of readers that have tried it with oranges.
Let us know if you try it!
Kim
Hi. I have a bumper crop of tangerines I'm trying to use up. Do you think you could make mini bundts or cupcakes with this recipe? The last recipe I tried called for 6 tangerines and milk. The cake came out too dense
Lizet
Hi Kim. I've made them into cupcakes before. I think they'll work great in mini bundts too.
Jojo
Can I use cake flour?
Lizet
I don't bake with cake flour, so I don't know the difference. If you try it, please let us know how it turned out.
Anonymous
Made it with kids, it came out delicious!!! THANK YOU!
Lizet
So happy to hear you liked the recipe!
Harjot Kaur
Can we make this without eggs?
Lizet
I have never made it without eggs.
Let us know how it turned out!
Harjot Kaur
I used milk instead of eggs , it turned out to be perfect !
Lizet
Good to know!
Fiona
Hello What is the weight of the tangerines you use in your recipe? Thank you
Lizet
Fiona, I'm very sorry. When I wrote this recipe a few years ago, I didn't weigh the fruit ?
I'm in the US right now and my guess is that it was about 100 to 120 grams each one.(3 to 5 ounces)
I hope that helps. I know it's not accurate.
I'll try to make it again and weigh the fruit.
Luigi
Fantastic effort = reward ratio, great for quick bake with kids. Gratitude!
Lizet
So happy to hear this! 🙂
Annie & Donald
Hi, myself and my son made this together and it was absolutely fantastic. The whole cake was eaten in 1 day, great recipie ?
Lizet
So glad to hear it! ?
Amy
This looks great. Do you think it would work with olive oil?
Lizet
Hi Amy, yes, olive oil works great too. 🙂
marisa forsyth
I made this cake today and am not sure what went wrong. I followed the recipe and the batter came out thick. I added more juice after the fact it still came out thick. I did bake it and it did rise and has a wonderful taste but wondering if perhaps my 2 tangerines were not as big as those in the recipe? I will try again with perhaps double the tangerines.
Lizet
It might be that your fruit was smaller than mine. When I make this cake, I try to choose the biggest tangerines I can find. Try it with 3 or even 4 next time.
I will try to weigh mine next time I make it. That might help.
Anonymous
Hi, I did try it with 4 average size
Tangerines. I like the flavor, but my bread was not fluffy like in your video, it was very dense, even with 30 minutes of cooking it felt raw. I put it back in the over for 15 more minutes, it cooked well, it it was still very dense. I used all purpose flour and the baking powder.
Lizet
Hi, sorry it didn't turn out well for you. If you give it another try, use only 3 and see if that works better.
SK
Hi. Did you use 2 cups of flour or 265g? I originally weighed out 2 cups which was approx 315g (I’m in the UK by the way). Perhaps that is why it was thick?
Lizet
Hi, my measuring cups are from the US. Yes, 315g would be too much flour. I would recommend you use between 250 grams of flour, up to 265 grams. I hope it turns out better next time!
Kristin Young
Made this and it was delicious, thank you! Thoughts on substituting applesauce for the vegetable oil?
Kristin Young
Made this and it was delicious, thank you! Thoughts on substituting applesauce for the vegetable oil?
Lizet
Never made it with applesauce before. Give it a try and let us know!
I'm glad you liked it 🙂
Kimberley
Recipe was easy to follow and cake turned out great.
Lizet
So glad to hear it!
Kristin Young
Looks delicious, can I use sugar in the raw or is white sugar at better?
Lizet
I haven't used sugar in the raw for this cake yet. But I think it would work just fine.
MM
I tried this recipe last night and it came out great!
I used whole-wheat flour and baking powder.
A tad bitter, but pleasantly so, like marmalade.
Lizet
I'm glad you liked it! and thanks for coming back to let us know. ❤️
Lizet
que bueno Lucia Luna! nosotros estamos comiéndola ahora mismo 🙂
lucía luna
la hice quedo riquicima