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Tarta de Santiago con sabor a mandarina

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...? Mandarins originated in China and their name 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 the name we still use today comes from.


  • 3 cups of almond flour (you can also use half almond, half walnuts)
  • 1 cup of sugar
  • 3 eggs
  • 3 tangerines from which do not have any further chemical treatment and therefore the peel can also be used.
  • 2 tablespoons poppy seeds (optional)
  • 1 teaspoon baking powder


  • Wash the mandarins and grate a little of the peel (only the orange part so that it does not become bitter).
  • Peel the mandarins, remove the pips and crush the fruits with a blender until you obtain a mandarin "puree".
  • Beat the eggs with the sugar and then add the mandarin puree, the zest and the almond flour.
  • Add the baking powder and the poppy seeds.
  • Beat everything very well and bake at 200º for about 40 minutes.

Have you ever eaten barbecued oranges? Here' s how to prepare them.

Invite your friends over for a cup of coffee and a slice of cake!

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