Vida Recetas Editorial
The yogurt and tangerine cake is a moist, aromatic homemade sponge cake, ideal for breakfast or an afternoon snack. This easy recipe combines the natural acidity of tangerines with the smoothness of yogurt, achieving a fluffy texture and a refreshing flavor. Originating from home baking, this cake has become a classic for its simplicity and versatility: you can use any yogurt flavor (plain, vanilla, or even strawberry) to vary the result.
The preparation is very simple: the tangerines are ground whole (without peel) and mixed with the liquid ingredients, then the dry ingredients are incorporated with folding movements. The result is a cake perfect for those looking for a not-too-sweet dessert with a natural citrus touch. In addition, it is an excellent option to use ripe tangerines.
This cake is ideal for sharing with family, taking on a picnic, or simply enjoying with a cup of tea. You can serve it alone or with fresh fruits, such as pineapple chunks, which enhance its tropical flavor. Without a doubt, a recipe that will become your favorite for its ease and delicious result.
Cook
50 min
Servings
5
Grind the 5 peeled tangerines in a blender, then add the eggs, oil, yogurt, vanilla and sugar.
When everything is well mixed, add to the sifted flour, put the 2 teaspoons of powder and integrate in an enveloping way, put in a preheated oven at 180 degrees for 50 minutes, once cold, unmold and sprinkle sugar.
To enjoy.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 50 minutes.
This recipe is designed for 5 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
