Wonderful cake recipe for the tangerine season, enhanced with chocolate chips that are fabulous. Very practical and quick to prepare, with ingredients that we normally have in our pantry (except for the chocolate chips that we can ignore). My daughters loved this recipe.
It is better to eat it the same day because the tangerine peel can make the cake taste slightly bitter the next day. I love the next day too. A good tip is, after the first day, put it in the refrigerator and warm it up a little at the time of serving.
- 2 or 3 mandarins with peel without seeds (two cups)
- 2 cups all-purpose flour (or, all-purpose flour plus 1 tablespoon (15 g) baking powder)
- 3 medium eggs
- 2 teaspoons vanilla
- 1 cup of brown sugar
- 1/2 cup vegetable oil
- 2/3 teaspoon salt
- 1/3 cup chocolate chips
Wash the tangerines, then cut them into 8 pieces with the skin on and remove the seeds, if any. Then place all the ingredients in the blender, except the flour and baking powder, and blend well for several minutes. Place the mixture in a bowl and add the flour and baking powder and incorporate them with the help of a hand balloon whisk. When everything is well incorporated, add the chocolate chips (you can pass them through flour and then through a strainer to remove excess flour, this is so that they are evenly distributed throughout the cake). Pour the mixture into a previously buttered and floured mold and cook for approximately 1 hour in a preheated oven at 350 degrees Fahrenheit, which is approximately 180 °C.
I hope you enjoy the recipe and let me know if you make it! For more practical recipes for children and families, you can follow me every Monday on Provecho.
lots of love,