Este bolo de tangerina é a receita perfeita para aproveitar a época dos citrinos. Usando a fruta inteira triturada, o resultado é um bolo incrivelmente húmido e com um aroma intenso e fresco. A sua simplicidade faz dele um favorito para lanches ou para acompanhar um chá, trazendo um raio de sol para qualquer dia.

Ingredientes (6 Pessoas)

  • 4 ovos
  • 8 a 10 tangerinas
  • 1/4 de chávena de margarina derretida
  • 1/2 chávena de leite
  • 2 chávenas de açúcar
  • 2 chávenas de farinha
  • 1 colher de chá de fermento
  • manteiga para untar a forma
  • farinha para polvilhar a forma
  • açúcar em pó para polvilhar

Preparação

  1. Comece por descascar as tangerinas retirando os caroços e as partes brancas.
  2. Coloque num copo e triture com a varinha mágica.
  3. Num recipiente coloque o açúcar, os ovos e o preparado das tangerinas, batendo com a batedeira até obter um preparado homogéneo e esbranquiçado.
  4. Depois de tudo bem batido, adicione o leite e a margarina, continue a bater para incorporar todos os ingredientes.
  5. Por fim, junte a farinha e o fermento e bata até envolver tudo.
  6. Deite a massa numa forma, previamente untada com manteiga e polvilhada com farinha.
  7. Leve ao forno pré-aquecido, a 200º C, durante 40 minutos.
  8. Deixe arrefecer, desenforme e polvilhe levemente com açúcar em pó.

Ready for a slice of sunshine? Here is the English version below.

Tangerine Cake

This Tangerine Cake is a celebration of citrus in its purest form. Unlike many fruit cakes that rely on just juice or zest, this recipe uses whole puréed tangerines, resulting in an incredibly moist, tender crumb and a vibrant, authentic flavour that permeates every bite. It’s a beautifully simple cake that truly captures the essence of the fruit.

The method of incorporating the whole fruit pulp is a fantastic technique that guarantees a cake that is anything but dry. The batter comes together quickly and easily with an electric mixer, making it a perfect bake for any day of the week. The aroma that fills your kitchen as it bakes is absolutely intoxicating.

While it is perfect with just a light dusting of icing sugar, you could easily elevate this cake with a simple glaze made from tangerine juice and icing sugar, drizzled over the top once it has cooled. For an even more intense citrus hit, add the finely grated zest of one or two of the tangerines to the batter along with the purée.

Ingredients (Serves 6)

  • 4 large eggs
  • 8 to 10 tangerines
  • 1/4 cup melted margarine or butter
  • 1/2 cup milk
  • 2 cups caster sugar
  • 2 cups plain flour
  • 1 tsp baking powder
  • Butter, for greasing the tin
  • Flour, for dusting the tin
  • Icing sugar, for dusting

Method

  1. Begin by peeling the tangerines, making sure to remove the seeds and as much of the white pith as possible.
  2. Place the tangerine segments in a jug or bowl and blend into a purée using a hand blender.
  3. In a large bowl, combine the sugar, eggs, and the tangerine purée. Beat with an electric mixer until the mixture is homogenous and pale in colour.
  4. Once well beaten, add the milk and the melted margarine/butter, continuing to beat to incorporate all the ingredients.
  5. Finally, sift in the flour and baking powder and beat just until everything is combined.
  6. Pour the batter into a cake tin that has been greased with butter and lightly dusted with flour.
  7. Bake in a preheated oven at 200°C (180°C Fan / Gas Mark 6) for approximately 40 minutes, or until a skewer inserted into the centre comes out clean.
  8. Allow to cool, then remove from the tin and lightly dust with icing sugar before serving.