Summary

Ingredients

• 1 can tangerine (s)
• 150 grams sugar
• 200 ml oil
• 200 ml juice from the mandarins
• 4 egg (s)
• 300 grams flour
• 1 packet vanilla sugar
• 1 packet baking powder
• 250 g powdered suar
• 3 teaspoons water
• Eggnog
• Fat for the shape
• Breadcrumbs for the mold

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Instructions

1. Drain the mandarins well while collecting the juice. Make up the liquid to 200 ml with eggnog.
2. Then beat the sugar with the eggs and add the oil and the juice-egg liqueur mixture. Likewise the vanilla sugar and a pinch of salt. Then fold in the flour with the baking powder. Prepare a cake pan (I`ll use a Gugelhupf pan) and fill in the batter. Either just place the mandarins on top or fold in carefully.
3. Bake the cake for a good 30 - 40 minutes at 200 degrees in the preheated oven. If the cake gets too dark, cover with aluminum foil. After 30 minutes I do the stick test every now and then to see whether the cake is ready.
4. Prepare a glaze with the powdered sugar and the water and pour over the cooled cake.