Christmas Baking Course
Santiago empanadas and cakes competition workshop for company

Tangerine cake

27 February 2024


  • 150g sunflower oil
  • 230g sugar
  • 2 eggs
  • 2 tangerines
  • 350g flour
  • 1/2 envelope of impeller (Royal)
  • 180g icing sugar
  • 3 tablespoons tangerine juice
  • Zest of tangerine peel
  • Butter and flour to sprinkle the mold
This tangerine cake enchants with its intense citrus flavor and spongy texture. The inclusion of whole tangerines, including their skin, provides a unique aroma, enhanced by the sweet glaze.


  • Heat the oven to 200º.
  • In a bowl mix eggs, sugar and oil.
  • Crush the mandarins (if they have thin skin you can crush them with the skin, well washed!!!) and add to the mixture.
  • Sift the flour and impeller and incorporate, mixing gently.
  • Grease a crown or cake mold and pour.
  • Bake 30 to 35 minutes. Prick with a skewer and if it comes out clean and dry it is ready!!
  • Remove from the oven and allow to cool before unmolding.
  • For the glaze: Mix sugar and tangerine juice.
  • Let the cake cool on a rack and coat with the glaze. Decorate with tangerine zest.

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