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

Cook Time 30

Servings

Calories 178kcal

Author Lizet Bowen

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)

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