This festive tangerine cake is soft, fragrant, and filled with bright citrus flavor that instantly creates a holiday mood. With minimal preparation and simple ingredients, it’s the perfect New Year’s or Christmas cake when you want something quick, beautiful, and unforgettable. The juicy tangerines caramelize gently on the bottom, while the cake stays moist and tender inside.
Ingredients
- 6 tangerines
- Butter, for greasing the pan
- 30 g / 2 tablespoons sugar
- Zest of 2 tangerines, finely grated
- 2 eggs
- A pinch of salt
- 120 g / 3/5 cup sugar
- 90 ml / 6 tablespoons sunflower oil
- Juice of 2 tangerines
- 220 g / 1 1/2 cups all-purpose flour
- 7 g / 1 teaspoon baking soda
- Icing sugar, for decoration
Instructions
- Prepare the tangerines
Peel 4 tangerines and cut them in half. Set aside. Finely grate the zest from the remaining 2 tangerines and squeeze their juice. - Prepare the baking dish
Grease a 24 cm (9.5 inch) casserole dish generously with butter. Sprinkle the bottom evenly with 30 g sugar. - Arrange the fruit
Place the halved tangerines cut-side down on the sugared bottom of the dish. - Mix the batter
In a bowl, beat the eggs with a pinch of salt and 120 g sugar until light. Add the sunflower oil, tangerine juice, and grated zest. Mix well. - Add dry ingredients
Sift in the flour and baking soda. Mix gently until smooth and well combined. - Assemble
Pour the batter evenly over the arranged tangerines. - Bake
Bake in a preheated oven at 180°C (356°F) for 40–45 minutes, until golden and a toothpick inserted comes out clean. - Finish and serve
Allow the cake to cool slightly, then turn it out onto a plate. Dust with icing sugar before serving.
Time, Servings & Nutrition
- Preparation Time: 5–10 minutes
- Baking Time: 40–45 minutes
- Servings: 8 slices
- Nutrition (per slice, approx.):
Calories: 260 | Protein: 4 g | Fat: 11 g | Carbohydrates: 36 g
Why This Recipe Is Good and Healthy
This cake uses real fruit for natural sweetness and aroma, with tangerines providing vitamin C and freshness. Made with simple pantry ingredients and oil instead of heavy fats, it stays light, moist, and easy to digest while still feeling festive and indulgent.
Tangerine Cake
A soft, fragrant cake filled with bright citrus flavor, perfect for the holidays.
For the cake
- 2 pieces eggs
- 120 g sugar (for the batter)
- 90 ml sunflower oil
- 220 g all-purpose flour
- 7 g baking soda
- 1 pinch salt
- 2 pieces tangerines (for juice)
- 2 pieces tangerines (for zest)
For the preparation
- 30 g sugar (for sprinkling the baking dish)
- butter Butter, for greasing the pan
- icing sugar Icing sugar, for decoration
For the tangerines
- 6 pieces tangerines (4 halved for placement, 2 for juice and zest)
Preparation
- Peel 4 tangerines and cut them in half. Set aside. Finely grate the zest from the remaining 2 tangerines and squeeze their juice.
Prepare the baking dish
- Grease a 24 cm (9.5 inch) casserole dish generously with butter. Sprinkle the bottom evenly with 30 g sugar.
Arrange the fruit
- Place the halved tangerines cut-side down on the sugared bottom of the dish.
Mix the batter
- In a bowl, beat the eggs with a pinch of salt and 120 g sugar until light. Add the sunflower oil, tangerine juice, and grated zest. Mix well.
Add dry ingredients
- Sift in the flour and baking soda. Mix gently until smooth and well combined.
Assemble
- Pour the batter evenly over the arranged tangerines.
Bake
- Bake in a preheated oven at 180°C (356°F) for 40–45 minutes, until golden and a toothpick inserted comes out clean.
Finish and serve
- Allow the cake to cool slightly, then turn it out onto a plate. Dust with icing sugar before serving.
This cake uses real fruit for natural sweetness and aroma, making it light and easy to digest while still festive.
