Tangerine cake with cream and butter

Name: Tangerine cake with cream and butter
Total time: 1 h
Yield: 8
Ingredients: 115 g Butter; 3 Tangerines; 80 g Cream; 1 ml Vanilla tincture; 200 g Sugar; 2 Eggs; 0.5 teaspoon Baking powder; 0.25 teaspoon Baking soda; 240 g Wheat flour

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.

28

1030

Nora Thompson

Author of the recipe

Calories

374Kcal

Protein

6gram

Fat

16gram

Carbs

49gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

115g

3

80g

1ml

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!