Appetizers & Snacks/ Breakfast & Brunch/ Desserts

Catalan Tangerine Cake

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 by Detail View from the Side on Ceramic Plate
Catalan Tangerine Cake by View from Above

Catalan Tangerine Cake

Print Recipe
Serves: 10 Cooking Time: 1.4 hours


  • 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



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

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