Tangerine-flavored Santiago cake
Today's recipe is very simple but delicious. We simply add to the traditional Santiago cake the flavor of our delicious tangerines. Try it, you will love it.
Did you know that...? Tangerines originated in China and the name “mandarin” is due to their characteristic color. The Portuguese called the bureaucrats of Imperial China "mandarim", they were the ones in charge and only they were authorized to deal with outsiders. As the Chinese officials wore orange suits, when the Lusitanian traders got to know the fruit of the same color, they called it "mandarin orange", which is probably where that name comes from. The English “tangerine” took a different route, via Tangier.
Ingredients
- 3 cups almond flour (you can also use half almond, half walnut)
- 1 cup sugar
- 3 eggs
- 3 tangerines which do not have any further chemical treatment and, therefore, you can also use the peel
- 2 tablespoons poppy seeds (optional)
- 1 teaspoon baking powder
Preparation
- Wash the tangerines and grate a little of the peel (only the orange part so that it does not become bitter).
- Peel the tangerines, remove the pips and crush the fruits with a blender until you obtain a tangerine "puree".
- Beat the eggs with the sugar and then add the tangerine puree, the zest and the almond flour.
- Add the baking powder and the poppy seeds.
- Beat everything very well and bake at 200° for about 40 minutes.
Invite your friends over for a cup of coffee and a slice of cake!
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