Tangerine Cake

Where have I been? I know, I know… I kind of forgot the blog. But I have a good reason! I’m moving! To a definitive apartment. I do hope so.

In fact, I’m moving for a while. It’s been 6 months since I began to bring stuff from Brazil to Chile, by plane… so, it’s been 6 months since I don’t have all my things at one place.

You know that perfect little dress for tonight? It is in some box, at some garage, at some friend’s house… And those warm boots because the winter is coming? Hummm… Maybe it is still in Brazil.

That’s it! But well… now we have a better place. Claire has more space. We can receive people at home!!! E that also means I have more space for cooking!

We still are living with boxes and bags, so between an unpacking and other, I found some time to bake this simple cake. It is truly very simple, perfect for the end of the day, pairing with a hot cup of tea… And it brings all flavor and scents of the tangerines – that are beautiful at the markets right now.

Hopefully you’ll like it too. Just like the many many recipes that are coming for this Fall/Winter season, here in Chile… now that, beyond inspiration, I have space and a beautiful light for the pictures!

Tangerine Cake

1 cup whole milk

1 tbsp lemon juice

7 oz. unsalted butter

1 ½ cup sugar

Zest of 2 tangerines

4 eggs

2 cups flour

1 pinch salt

1 tsp baking powder

1 tsp baking soda

Juice of 2 tangerines (1/3 cup)

Preheat the oven at 350 degrees. Start by making homemade buttermilk, by putting together the milk and the lemon. Set aside. Meanwhile, mix all the dry ingredients (flour, salt, baking powder, baking soda) and set aside.

Using a mixer, mix butter and sugar with tangerine’s zests, until having a fluffy cream. Add eggs one by one, letting one to mix before adding the next one.

Start to add the dry ingredients, a little at once, alternating with the liquids (buttermilk and juice), finishing with the dry ones (in this order: dry, liquids, dry, liquids, dry).

Put it in a buttered pan and take it to the oven for 30-35 minutes (until ready). Take it from the oven and wait to cool down to take from the pan (when warm to cold).

I like this cake just like it is, no filling, no glaze… The cake has enough to fill all your senses! A cold day, this cake and a cup of tea = pure love!

Love,

Renata