Winter months in Catalonia equal to tangerine season: sweet, gentle and fragrant, with only 3 small tangerines you will give your tea cake a lovely twist. Super easy to make and you will see how it disappears in no time. I personally had a hard time saving a slice for this recipe’s fotos! Defenitely a best seller.
Catalan Tangerine Cake
Print RecipeIngredients
- 3 eggs
- 150 g oat flour (I used plane white flour)
- 100 g almond flour (almond meal)
- 80 g agave syrup (never bake with honey as according to Ayurvedic medicine it turns into poison)
- 80 g olive oil (or sun flower oil)
- 200 g of peeled tangerines and cut in two
- zest of 3 tangerines (if they are organic)
- 15 g baking powder
- a pinch of salt
Instructions
Preheat the oven to +180C (up & down)
Cover a baking tray (round or rectangle bread baking pan) with baking parchment paper
Grate the tangerine zest and set it apart
In a taller container blitz and mix the oil with the peeled tangerines and set aside
Beat the eggs with the agave syrup well, then add the tangerine and oil mix and continue mixing
Add the sifted flours, the baking powder and the pinch of salt
Add the tangerine zest, mix it and pour the mix into the baking pan
Bake for 40-45 min until the toothpick test works well (when the toothpick inserted in the cake comes out clean and dry)
Remove the cake from the tin and let it cool down
