Instructions
1. Preparation
Preheat your oven to 180°C (350°F). Grease a baking dish with oil and dust it with flour. Sprinkle 2 tablespoons of sugar evenly over the bottom of the dish.
2. Arrange Tangerines
Place the peeled and halved tangerines in the prepared baking dish, making sure they are evenly distributed.
3. Prepare Batter
Blend 1 peeled and deseeded tangerine with 2 eggs until smooth. Strain the mixture through a sieve to remove any pulp.
4. Sweeten the Batter
Add 100 grams of sugar and the zest of 1 tangerine to the strained mixture. Mix well until the sugar is fully dissolved.
5. Incorporate Oil and Water
Pour in 150 grams of sunflower oil and 150 ml of water. Mix until well combined.
6. Sift Flour and Yeast
In a separate bowl, sift together 220 grams of flour and 10 grams of yeast. Mix well to remove lumps.
7. Combine Wet and Dry Ingredients
Gradually add the sifted flour and yeast mixture to the wet ingredients, stirring until a smooth batter forms.
8. Bake
Pour the batter over the arranged tangerines in the baking dish, spreading it out evenly. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
9. Flip and Dust
Once baked, carefully flip the cake onto a serving plate to reveal the caramelized tangerines on top. Dust with powdered sugar.
10. Serve
Slice and serve the cake while still warm for the ultimate indulgence. Enjoy the burst of tangy tangerine flavor in every bite!
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