Integral tangerine sponge cake

To make this wholemeal sponge cake it is best to use mandarins from organic farming because we are going to put them in the glass very clean but with the skin. Hence its intense flavor.

We will use whole wheat flour and, if we have, whole cane sugar. And prepare the nuts because they are also an essential ingredient in the recipe.

The one in the photo is baked in a round mold, 22 centimeters in diameter. It is not too high so, if you want it to be higher, you can use a smaller diameter mold increasing the baking time. 

If you like mandarins you have to try this jam, one of my favorites. Spread over today's sponge cake it has to be a real delight.

Integral tangerine sponge cake

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A whole wheat cake with an intense tangerine flavor.

• Ascen Jimenez

• Recipe type: picnic
• Calories: 190
• Rations: 12

• Preparation time: 45M
• Cooking time: 10M
• Total time: 55M

Ingredients

• 50 g of sunflower oil
• 150 g whole wheat flour
• 2 organic thin-skinned tangerines
• 100 g of cane sugar
• 2 eggs
• 10 g of baking powder type Royal
• 100 g walnuts

Preparation

1. We preheat the oven to 170º. We prepare a mold 22 centimeters in diameter, greasing it if necessary.

2. With a knife we ​​cut the tangerines in half and remove the seeds if they had them. We put them in the glass. We also put the eggs and sugar. We program 3 minutes, 37, speed 5.

3. We add the oil, the whole wheat flour, the yeast and the walnuts. We program 30 seconds, speed 5.

4. We put our dough in the mold that we have prepared before.

5. Bake at 170º g for approximately 40 minutes, until we see that the surface is golden.

6. Let it rest for about 10 minutes and unmold.

More information - Tangerine and cardamom jam