This juicy tangerine and walnut cake is the perfect combination of a mild citrus flavor, crunchy nuts, and soft sponge cake. It's ideal for afternoon coffee, a holiday table, or as a sweet breakfast.
Required:
- 3 eggs
- 150 g brown sugar
- 100 ml lye
- 100 ml freshly squeezed tangerine juice
- Grated peel of 2 tangerines
- 180 g flour
- 1 teaspoon baking powdernibble
- ½ teaspoon baking soda
- A pinch of salt
- 1 teaspoon cinnamon
- 80 g crushed walnuts
- 50 g chopped walnuts
About the cream:
- 250 ml whipped cream
- 150 g mascarpone cheese
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tangerines (peeled and separated into pieces)
Preparation: In a large bowl, beat the eggs and sugar until light and fluffy. Add the oil, juice and tangerine zest and mix briefly. In another bowl, mix the flour, baking powder, baking soda, salt and cinnamon. Gently fold the dry ingredients into the wet ingredients. Add the ground and chopped nuts so that they are evenly distributed in the mixture. Pour the mixture into a rectangular mold lined with baking paper. Bake in a preheated oven at 175°C for about 45-50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely before adding the cream. Beat the cream until stiff. Add the mascarpone, powdered sugar and vanilla and continue mixing until you get a smooth, stiff cream. Spread the cream evenly over the cake. Decorate with mandarin slices if desired.
