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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 178kcal
Author Lizet Bowen


  • 2 eggs
  • 2 to 3 tangerines (each one should weigh between 100 to 120 grams)
  • 1/2 cup vegetable oil (125ml)
  • 1 cup sugar (225g)
  • 2 cups self-rising flour or all-purpose flour + 2 teaspoons baking powder (226g)


  • 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.



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


Calories: 178kcal