This easy and delicious tangerine cake, inspired by Nigella Lawson, is a quick and simple treat that’s full of vibrant citrus flavor. Perfect for any occasion, it’s made with just a few common ingredients like eggs, olive oil, and sugar. Enjoy the moist, fluffy texture topped with a dusting of icing sugar!
Ingredients Needed:
- 3 to 4 tangerines
- 2 eggs
- 180 ml olive oil
- 200 g brown sugar (adjust for sweetness)
- 240 g wheat flour (or oat/spelt flour)
- 5 g baking powder
- Icing sugar to sprinkle
How To Make Tangerine Cake Recipe?
- Preheat the oven: Preheat the oven to 180°C (350°F).
- Blend the ingredients: In a blender or food processor, add the peeled tangerines, eggs, olive oil, and brown sugar. Blend at high speed until smooth and liquid.
- Combine the dry ingredients: Transfer the mixture to a bowl and add the flour and baking powder. (Sifting the flour and baking powder will make the batter fluffier, but this step is optional.)
- Mix the batter: Stir with a spatula until the mixture is smooth and free of lumps.
- Prepare the tins: Pour the mixture into cake tins. No greasing needed if using silicone molds.
- Bake the cakes: Bake for 30 minutes or until golden brown on top and a toothpick comes out clean.
- Cool and serve: Let the cakes cool before removing them from the molds. Sprinkle with icing sugar or your favorite topping.
Recipe Tips:
- Use ripe tangerines: They will make your cake sweeter and tastier.
- Don’t overmix: Stir until everything is just combined to keep it light and fluffy.
- Sift the dry ingredients: Sifting makes the cake fluffier and the batter smoother.
- Test for doneness: Insert a toothpick into the cake; if it comes out clean, it’s done.
- Let it cool: Let the cake cool completely before taking it out of the mold to prevent it from breaking.
How To Store Leftovers?
- Refrigerate: Let the leftover cake cool to room temperature and then store it in an airtight container in the fridge for 3-4 days.
- Freeze: After cooling, wrap the cake in plastic wrap, then place it in a freezer-safe bag. It can be frozen for 2-3 months. Thaw at room temperature before serving.
Nutrition Facts:
- Calories: 251 kcal
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 305mg
- Potassium: 157mg
- Total Carbohydrate: 41g
- Dietary Fiber: 3g
- Sugars: 26g
- Protein: 5g
Try More Nigella Lawson Recipes:
Nigella Tangerine Cake Recipe
Description
This easy and delicious tangerine cake, inspired by Nigella Lawson, is a quick and simple treat that’s full of vibrant citrus flavor. Perfect for any occasion, it’s made with just a few common ingredients like eggs, olive oil, and sugar. Enjoy the moist, fluffy texture topped with a dusting of icing sugar!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F).
- Blend the ingredients: In a blender or food processor, add the peeled tangerines, eggs, olive oil, and brown sugar. Blend at high speed until smooth and liquid.
- Combine the dry ingredients: Transfer the mixture to a bowl and add the flour and baking powder. (Sifting the flour and baking powder will make the batter fluffier, but this step is optional.)
- Mix the batter: Stir with a spatula until the mixture is smooth and free of lumps.
- Prepare the tins: Pour the mixture into cake tins. No greasing needed if using silicone molds.
- Bake the cakes: Bake for 30 minutes or until golden brown on top and a toothpick comes out clean.
- Cool and serve: Let the cakes cool before removing them from the molds. Sprinkle with icing sugar or your favorite topping.
Notes
- Use ripe tangerines: They will make your cake sweeter and tastier.
- Don’t overmix: Stir until everything is just combined to keep it light and fluffy.
- Sift the dry ingredients: Sifting makes the cake fluffier and the batter smoother.
- Test for doneness: Insert a toothpick into the cake; if it comes out clean, it’s done.
- Let it cool: Let the cake cool completely before taking it out of the mold to prevent it from breaking.
Nigella Tangerine Cake Recipe