Preparation:
1. This is how the recipe for the tangerine buttermilk cake works.
First you need to drain the canned tangerines and liquefy the butter in a saucepan.
2. Next, beat the eggs, sugar and vanilla sugar for about 8 minutes until fluffy, then carefully stir in the buttermilk and the juice of 1/2 lemon, I recommend using a spatula.
Also try: Quark crumble cake with vanilla cherry filling, half of it is already gone!
3. Now, preheat the oven to 165°C top and bottom heat, mix the dry ingredients, spoon them into the dough and then fold them in carefully.
4. Place the dough in a baking frame on a baking tray measuring approx. 27 x 33 cm lined with baking paper and distribute the drained tangerines evenly on top. Bake the cake on the middle shelf for approx. 35 – 40 minutes until golden brown.
5. Finally, let the tangerine buttermilk cake cool down, remove the baking frame, sprinkle with powdered sugar and then enjoy the tangerine buttermilk cake.
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