Tangerine Cake with Vanilla

I love winter months…especially December when we finally see beautiful Tangerines from Morocco. They are sweet, tender and juicy. We often serve them in a bowl at the end of a meal and everyone help themselves unceremoniously and often go for seconds. They are wonderful in a cake when you use the entire fruit, including the peel. I love those one bowl cake using a mixer or blender. The cake is moist, requires few ingredients and can be served at high tea or at the end of a copious meal.

INGREDIENTS
2 large Eggs
2-3 tangerines (for a total weight of 200-210 gr.)
125 Ml. vegetable oil. (1/2 Cup)
225 Gr. Sugar
1 Teaspoon Vanilla extract
240 Gr. / 2 Cups all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon Salt

PREPARATION
Preheat the oven at 180C – (350F)
In a blender, add the tangerines cut in half, the oil and the sugar. Blend well until liquid.
In a separate sift the flour and baking powder. Pour the tangerine miture into the flour and mix well.
Pour the batter in a prepared (butter and flour) pan and bake for 25 to 30 minutes, until golden brown.
Let it cool for 15 minutes before removing from the pan.
Sprinkle powder sugar when cool.
Serve as it is or with a decadent chocolate sauce.