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 skip). My daughters loved this recipe.
It is best 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 fridge and warm it up a bit when serving.
- 2 or 3 tangerines with skin without seeds (two cups)
- 2 cups all-purpose flour (or, plain flour plus 1 tablespoon (15 g) of baking powder)
- 3 medium eggs
- 2 teaspoons vanilla
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 2/3 teaspoon of salt
- 1/3 cup chocolate chips
Wash the tangerines, then cut them into 8 pieces with the peel 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 (they can be passed 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 an oven preheated to 350 degrees Fahrenheit, which is approximately 180 °C.
I hope you enjoy the recipe and tell me if you make it! For more practical recipes for children and families, you can follow me every Monday at Provecho.
Ronald Payne is a journalist working for the 24 News Recorder. He specializes in writing opinion pieces and is well known for his insightful analysis and thought-provoking perspectives. With a passion for uncovering the truth and a commitment to informed commentary, Ronald is a valued voice.