Tangerine dream

I love citrus flavors since my childhood, I have had it with you. I guess that's why I never caught a cold in winter. I love their vibrant colors, as well, mainly tangerines and oranges. I also like the variety of names that are known. Mandarin, tangerine, not counting the varieties such as bergamot or clementine

In São Paulo told "mixirica (mitchirica), I love how the word sounds. We are in full season around here. This year they are juicy and sweet. I love when the disheveled and jump their essential oils and aroma spreads around  like a warm summer day. Which is very comforting in these winter days . I've seen some cake recipes  and I've seen tangerines , nice and cheaply, so nothing better than a cake. Easy and delicious with a crispy shell and a soft  lightly soft heart

Ingredients 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt   100g unsalted butter, softened 2/3 cup plus 1  tablespoons sugar, divided 1/2 teaspoon  vanilla extract 1 large egg 1/2 cup milk with one lemon juice 1 cup fresh tangerine, cutes in dices, seeded

Directions: Preheat oven to 200°C (400°F) with rack in middle. Butter and flour a 22 cm round cake pan. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well Whisk together flour, baking powder, baking soda, and salt At low speed, mix in flour mixture in 3 batches, alternating with milk, and lemon beginning and ending with flour, and mixing until just combined. Spoon  a half of batter into cake pan, smoothing top. Scatter tangerines evenly over top, spoon the other half batten   over the tangerines and sprinkle with remaining 1 Tbsp sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.