Tangerine Pie

by Editorial Staff

Today I propose to cook the most New Year’s pie of all New Year’s – tangerine! Even the process of making this cake will create a New Year’s mood in the house, because what a New Year without tangerines. The pie is easy to cook, it turns out delicious and aromatic!

Summary

Cook Time	45 minutes
Total Time	45 minutes
Course	Dessert
Servings (Default: 8)

Ingredients

Mandarins – 4 pcs.
Flour – 250 g
Sugar – 150 g
Eggs – 2 pcs.
Sour cream – 150 g
Butter – 50 g + for greasing the mold
Orange zest – 1 tbsp
Baking powder for dough – 2 teaspoon (with a slide)

Instructions

We prepare the necessary ingredients for making the cake. Peel the tangerines.
We turn on the oven to heat up to 180 degrees.
Beat sugar and eggs with a mixer until a white fluffy mass.
Add sour cream and continue to beat.
Add orange zest (to enhance the citrus aroma), baking powder and sifted flour. We knead the dough.
We line the bottom of the detachable form with parchment, grease the bottom and sides with oil. We spread the dough in the form and level it.
Divide the tangerines into slices and spread them on the dough.
Cut the butter into small pieces and put on top of the tangerines.
We send the cake to the preheated oven for about 30 minutes.
Let the finished tangerine pie cool.
Remove the tangerine pie from the mold and serve.

Happy New Year! All good!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.