Tangerine cake with cream and butter
Let's treat ourselves to a cupcake with a magical aroma and taste! The cupcake turns out great! It has a very pleasant texture - a soft, melting crumb and a delicate crust. If you have tangerines with a thick skin, then remove the zest from them (about 1 tbsp) and add to the dough, I had tangerines with a very thin and soft skin, so I simply could not do this.
Calories
374Kcal
Protein
6gram
Fat
16gram
Carbs
49gram
*Nutritional value of 1 serving
Ingredients
Servings: 8
115g
80g
200g
2
0.5teaspoon
0.25teaspoon
240g
Step-by-step preparation
Cooking time: 1 hr
STEP 1
Ingredients
STEP 2
Squeeze the juice out of the tangerines (we need 60 ml). Mix juice, cream and vanilla.
STEP 3
Beat butter with sugar. Add 2 eggs one at a time, beating thoroughly each time.
STEP 4
Add the mixture of cream and juice in small portions.
STEP 5
Sift the flour with baking soda, baking powder and a pinch of salt, add to the cream mixture.
STEP 6
Stir until smooth.
STEP 7
Place the dough in the mold.
STEP 8
Bake at 180 C for about 40-50 minutes.
STEP 9
Serve topped with icing sugar (mine decided to soak into the dough :)) or sprinkled with powdered sugar.
STEP 10
Bon appetit!
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