How to make
Oven - 360°F (180°C);
Cake mold, well greased and lightly covered with flour - 10″ (25 cm).
The tangerines are grated on a fine grater. They are squeezed. They are set aside. The eggs are divided into yolks and whites.
Beat the egg whites with half of the sugar and a pinch of salt, until they become shiny and hard. They are set aside.
Beat the yolks with the remaining sugar, until a white mixture is obtained. While continuously beating at low speed of the mixer, add 2/5 cup (100 ml) of tangerine juice, olive oil and add the mixed flour with baking powder in three portions through a strainer. Beat on low speed, while mixing the products.
Add the egg whites in three portions, by mixing only with the mixer attatchments, for convenience, or with a spatula.
The cake batter is poured into the mold. Tap on the counter to let the air out.
Bake at 320°F (160°C) for 30 minutes.
Leave the mold to cool for 15 minutes and then turn it over onto a wire rack. Optionally you can sprinkle it with powdered sugar.
The Portuguese Tangerine Cake is ready.
