This Tangerine and Quince Cake is the perfect quick and easy treat to enjoy with a cup of mate. Bursting with fresh tangerine flavor, this cake is made using whole tangerines—skin and all—for a vibrant citrus taste. The addition of quince paste (dulce de membrillo) adds a sweet, fruity surprise in every bite, making it both unique and irresistibly delicious. With its simple preparation and budget-friendly ingredients, this cake is ideal for those times when you want to whip up something delightful without spending hours in the kitchen.
Why You’ll Love This: You’ll love this cake for its fresh, zesty flavor and the delightful bursts of quince in every slice. The combination of whole tangerines and the subtle sweetness of the quince paste creates a cake that’s both moist and flavorful. Its simplicity makes it a perfect recipe for busy days, yet the result is so satisfying that it feels like a special treat. Whether you’re serving it for breakfast, as a snack, or with a hot cup of mate, this cake is sure to be a hit.
Perfect Occasion: This Tangerine and Quince Cake is perfect for casual gatherings, afternoon snacks, or whenever you want a quick homemade treat. It’s especially great for enjoying with a group of friends or family while sipping mate, as its bright flavor complements the traditional drink beautifully. The cake’s easy preparation also makes it a wonderful choice for last-minute baking, ensuring you have something delicious to share without much fuss.
Decoration Tips: For a simple yet attractive finish, sprinkle the top of the cake with a light dusting of sugar before baking, which will create a subtle, sweet crust as it bakes. If you want to add a bit more flair, you can garnish the cooled cake with thin slices of tangerine or a few small pieces of quince paste. Serving the cake on a rustic wooden board or a simple white platter will enhance its homemade charm and make it even more inviting.
Ingredients:
- 100 ml oil
- 1 tangerine, cut into pieces (seeds removed, with peel)
- Juice of 1 tangerine
- 1 egg
- 180 g sugar
- 250 g self-raising flour (or 250 g all-purpose flour + 2 tsp baking powder + a pinch of salt)
- Quince paste, cut into small cubes (optional)
- Sugar for sprinkling
- Prepare the Wet Ingredients: In a blender, combine the oil, one whole tangerine (cut into pieces, with the seeds removed but leaving the peel on), the juice of another tangerine, the egg, and the sugar. Blend until the mixture is smooth and well combined. The whole tangerine adds a burst of citrus flavor that’s both fresh and fragrant.
- Mix in the Dry Ingredients: Pour the blended mixture into a large mixing bowl. Gradually add the self-raising flour (or the all-purpose flour mixed with baking powder and salt), stirring until the batter is smooth and free of lumps. The batter should be thick but pourable, with a bright citrus aroma.
- Assemble the Cake: Preheat your oven to 180°C (350°F). Grease and flour a 20-22 cm (8-9 inch) round cake pan to prevent sticking. Pour half of the batter into the prepared pan, spreading it out evenly. Scatter half of the quince paste cubes over the batter, then pour the remaining batter on top, spreading it evenly. Add the rest of the quince paste cubes on top, pressing them slightly into the batter. Sprinkle a light layer of sugar over the top for a sweet, crunchy finish.
- Bake the Cake: Place the cake in the preheated oven and bake for about 30-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly risen, with a sweet, sugary crust on top.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Serve the cake warm or at room temperature, and enjoy it on its own or with a cup of mate.
Enjoy: Indulge in this quick and flavorful Tangerine and Quince Cake—a delightful, citrusy treat that’s perfect for any occasion, especially when paired with a hot cup of mate!
