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Preheat your oven to 180°C (350°F). Grease a round cake tin or line it with baking paper.
Prepare Tangerines
If using fresh tangerines, peel and separate segments. If using canned, drain well.
Mix Wet Ingredients
In a bowl, whisk together the eggs, sugar, vanilla sugar, and sour cream until smooth.
Add Dry Ingredients
Gradually add baking powder and flour (about 200g, adjust to get a thick but pourable batter). Mix until well combined.
Add Tangerines
Gently fold in the tangerine segments into the batter.
Bake
Pour the batter into the prepared tin and smooth the top. Bake for 35–45 minutes or until golden and a toothpick comes out clean.
Cool and Serve
Let cool slightly before slicing. Serve plain or dusted with powdered sugar.
Serving and Storage Tips:
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