Tangerine plumcake
INGREDIENTS
- 3 eggs
- 3/4 cup granulated sugar (150 g)
- 1/3 cup sunflower oil (75 g)
- 2 cups all-purpose flour (240 g)
- 1/2 cup cornstarch (60 g)
- 1 tablespoon baking powder (12 g)
- 1 packet of vanillin
- Butter (for greasing the pans)
- 9 tangerines (zest and juice)
INSTRUCTIONS
- Preheat your oven to 350°F (180°C) in static mode.
- Grate the tangerine zest and set it aside. Squeeze the juice from the tangerines and set that aside too.
- In a mixing bowl, beat the eggs with the sugar until the mixture is light and fluffy.
- Add the tangerine juice and mix well.
- Stir in the sunflower oil until fully combined.
- Sift together the flour, cornstarch, baking powder, and vanillin. Gradually add these dry ingredients to the wet mixture, stirring gently to avoid lumps.
- Add the grated tangerine zest to the batter and fold it in evenly.
- Grease the plumcake pans with butter and pour the batter evenly into the prepared pans.
- Bake for 15–20 minutes. Test for doneness with a toothpick; if it comes out clean, the plumcake is ready.
- Let the cakes cool completely. Optionally, dust with powdered sugar before serving.
- Enjoy your plumcake!
Creator