The tangerine cake cooked in the air fryer is soft, fragrant, and irresistibly delicious. Very easy to prepare, the blended tangerines give it a pleasant internal moisture, making it unique with every bite. If you don’t have an air fryer, you can bake it in the oven at 356°F for about 30 minutes using the fan setting.
Perfect for breakfast, but also ideal at other times of the day, it can be enjoyed on its own and is practical to take to school or work for a delightful snack. Stored in a container with a lid, it stays soft for days.
Let’s not waste any more time and discover the recipe together, without forgetting other delicious ideas to make your sweet moments even more special
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Air Frying
- Cuisine: Italian
- Energy 261.06 (Kcal)
- Carbohydrates 35.28 (g) of which sugars 18.96 (g)
- Proteins 4.52 (g)
- Fat 12.36 (g) of which saturated 1.40 (g)of which unsaturated 5.85 (g)
- Fibers 0.72 (g)
- Sodium 19.87 (mg)
Indicative values for a portion of 96 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 tangerines (blended)
- 2 eggs
- 2/3 cup sugar
- 1/4 cup vegetable oil
- 1/2 cup heavy cream (or milk)
- 1 1/2 cups all-purpose flour
- 1/2 packet baking powder
Tools
For cooking, I used a 8-inch diameter silicone pan
- 1 Immersion Blender
- 1 Electric Whisk
- 1 Pan
- 1 Air Fryer
Preparation
The first step is to peel the tangerines and blend them. I used an immersion blender in a measuring cup.
If you weigh all the ingredients in advance, the batter will be ready in just a few minutes. Simply beat the eggs with the sugar until you get a frothy mixture, then gradually add the blended tangerines, oil, liquid cream, flour, and finally the baking powder while keeping the mixer on.
My air fryer has a preheating option, so I turned it on before pouring the batter into the pan, although this step is not essential. I used a silicone pan, which doesn’t need to be greased with oil or butter. After placing the pan in the fryer basket, I baked the cake at 320°F for 25 minutes, then at 302°F for another 10 minutes. Always remember to do the toothpick test to check for doneness before removing from the fryer.
NOTES
I am really satisfied with the final result: a soft and irresistible cake! To make it even more delicious, I added a light dusting of powdered sugar on the surface. If stored well, it will maintain its softness until the last slice.
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