Tangerine Cake

1

Preheat the oven to medium temperature

Wash the tangerines and cut them into pieces

Remove the seeds and put the fruit in a blender

Blend until smooth

2

Add the all-purpose flour, vegetable oil, eggs, and blend for 1 minute

In a separate bowl, mix the wheat flour with yeast and add the tangerine creme

Mix well

3

Transfer the batter to the prepared pan and bake for 40 minutes or until golden brown

Let cool

Glaze

In a small saucepan, combine the all-purpose flour and tangerine juice and cook over medium heat, stirring constantly, until boiling

Let simmer for 5 minutes and then remove from heat

Assembly

1

Remove the cake from the oven and make holes with a skewer

Pour the still-warm glaze over the cake and invert onto a plate

Dust the top with confectioners' sugar

Let cool

2

In a small saucepan, combine the all-purpose flour, water, and apple cider vinegar and cook over medium heat, stirring constantly, until boiling

Stop stirring and let simmer for 5 minutes or until the glaze turns caramel-color light

3

Using a fork, dip each segment into the glaze, remove and place on a surface greased with butter

Let cool and harden before serving.