How to make
Oven - 350°F (175°C);
Cake mold 11x3.5″ (27x8 cm) greased and covered with baking paper.
The fruit are washed under running water with a brush and it is best if you use organic fruit.
The tangerines, if not quite fresh are placed in the refrigerator for 1 hour (this also applies to oranges). Then they are removed and their peel is very easily grated. Strain and set them aside.
The eggs are divided into yolks and whites.
Beat the yolks with the sugar, until a white mixture is obtained, for about 10 minutes. Add the olive oil in a stream while beating, the grated peels and through a strainer add half of the tangerine juice.
Sift the flour and baking powder into the bowl with the mixture and mix with a spatula, alternating with the rest of the tangerine juice, then turn on the mixer at low speed for 2-3 minutes.
Beat the egg whites with a pinch of salt, until a thick white mixture is obtained. Add them in portions to the mixture. Stir with a spatula.
The finished mixture is poured into the cake mold onto baking paper.
Bake the fruit cake at 350°F (175°C) for about 45-50 minutes. Check it with a long wooden skewer.
Remove it from the oven, leave it in the mold for about 15 minutes and then cool it completely on a wire rack.
The Irresistible Tangerine Cake is ready.
