Monday, November 26, 2012

Tangerine Cake

  • 4 eggs
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 or 5 small ripe Tangerines
  • 1 teaspoon vanilla

Boil tangerines in water (just cover) leave to cool.
Cut horizontally and take out pips

Blend in processor, 'whole',  skin and all.
Separate whites from yolks and whisk to stiff peaks.

Preheat your oven to 350° F (180° C). Grease and flour a tube pan. 
With an electric mixer or by hand, beat together the yolks and sugar until thick. 
Gradually beat in the oil.
Stir in the flour, baking powder and salt. 
Beat until smooth, and then mix in the tangerine slush and vanilla.
Fold in whites.
Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.

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