Easy Tangerine Cake

Easy Tangerine Cake

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.
Course Breakfast, Dessert
Cuisine South America
Prep Time 5 minutes
Cook Time 30 minutes
Servings 16
Calories 178 kcal
Author Lizet Bowen


  • 2 eggs
  • 2 tangerines
  • 1/2 cup vegetable oil (125ml)
  • 1 cup sugar (225g)
  • 2 cups self-rising flour or all-purpose flour + 2 teaspoons baking powder (226g)


  1. Preheat oven to 350F/180C. Grease and flour a flan pan or bundt cake pan.

  2. To a blender cup add, eggs, tangerines (cut in half without seeds), oil and sugar. Blend.
  3. In a medium bowl add flour and baking powder if using. Pour the tangerine mixture into the flour and mix well.
  4. Pour batter into the prepared pan and bake for 25 to 30 minutes or until golden brown.
  5. Let it cool for 10 minutes before removing from pan.

Recipe Notes

Keep cake at room temperature for up to 3 days, or refrigerate for up to a week.