1/4 cup of sponge cake flour
1/2 cup of sugar
3/4 cup of ground tangerines (100g), without peel
1 1/2 teaspoons of active dry yeast
1 cup of oil
4 eggs
Grated rind of 1 orange
Grated rind of 1/2 lemon
For the syrup
Juice of 1 orange
Juice of 1/2 lemon
1/2 cup of sugar
1 cinnamon stick
1 wooden skewer
1/4 cup of sponge cake flour
1/2 cup of sugar
3/4 cup of ground tangerines (100g), without peel
1 1/2 teaspoons of active dry yeast
1 cup of oil
4 eggs
Grated rind of 1 orange
Grated rind of 1/2 lemon
For the syrup
Juice of 1 orange
Juice of 1/2 lemon
1/2 cup of sugar
1 cinnamon stick
1 wooden skewer
Mix the sponge cake flour with the sugar, tangerines, and yeast
Add the oil and eggs and beat well
Combine the orange and lemon rinds and place in a 20 cm diameter greased mold
Bake in a moderate oven (180°C) for 40 to 50 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean
While the cake bakes, prepare the syrup: In a saucepan, combine all the ingredients and cook over low heat, stirring until the sugar dissolves
Cook for 3 minutes. Reserve
Remove the cake from the oven, let it cool, and demold
Make a few holes in the cake with a wooden skewer and pour the syrup over the top
Let it cool and serve.
