Are you looking for an easy, delicious and moist cake? Then you are lucky. It’s not a typical bundt cake, it just has its form. The tangerines make it really juicy and kind of awaken the Spring feeling. Looking forward to what you say!

See how to bake here:

180g butter, softened
150g granulated sugar
2 cans of tangerines (approx. 350g)
375g flour
5 eggs
200g sour cream
3 teaspoons baking powder
A pinch of salt
Icing sugar for decoration

Pre-heat the oven to 150°C (air circulation).

Butter the bundt form, add flour, so the dough doesn’t stick later.

In a mixing bowl combine butter and sugar until fluffy. Add eggs one by one, then flour, baking powder, salt and sour cream until well combined.

Drain the 2 cans of tangerines, saving the juice of one of the cans, adding this to the mix. Now carefully add the tangerine slices and pour the batter into the bundt form.


Bake in the oven for approx. 1 hour, but check the cake after 45 minutes with a wooden skewer – if still doughy, leave in for another bit, if the skewer is dry, the cake is ready. Set aside and let cool. Before serving, decorate with icing sugar.