Mandarine Orange Cake
Butter 150 g
00 flour 180 g
Potato starch 50 g
Baking powder for cakes 1 sachet
Sugar 160 g
Powdered sugar to taste
Tangerine juice 100 ml
Mandarin zest 4
To prepare the tangerine plumcake, first wash the tangerines well on the outside, rubbing them with a cloth to remove impurities and grate the zest, which you will keep aside. Divide the tangerines in half and squeeze them, filtering the juice obtained with a colander and set this aside too. Sift the flour, starch and baking powder together into a large bowl.
In a bowl of a planetary mixer fitted with a whisk (or with an electric mixer), whip the eggs with the sugar until they become swollen and frothy. Meanwhile, melt the butter in a double boiler (or in the microwave) and add it to the egg and sugar mixture, stirring constantly.
Add, always mixing the filtered mandarin juice. At this point, add the sifted powders in a couple of shots, mix and finally add the grated rind of the mandarins.
Grease a loaf pan (dimensions 27cm x 11cm) and line it with parchment paper, pour the mixture into it and bake in a preheated oven at 180 ° for 45 minutes. Once cooked, let your tangerine plumcake cool on a wire rack and serve! If you like, you can sprinkle it with icing sugar!