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Put syrup ingredients in a saucepan over medium high heat and bring to a boil.
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Reduce the heat to medium low and let simmer for about 10 minutes. Let cool and set aside.
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In a small bowl, take about 1 tablespoon of the syrup and put in it the tangerine pieces left for garnish. Set aside.
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Preheat oven to 350 °F.
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Using an electric whisk (or a hand whisk), cream together the butter and sugar for about 2 minutes or until smooth..
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Add in the eggs one by one and make sure to whisk well between each add.
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Pour in orange tangerine juice and add zest then whisk again.
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Sift in the flour, salt, baking powder and mix with a wooden spoon until just combined.
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Cover a 9” circular pan with a parchment paper, you can use a loaf pan as well. Pour the batter in the pan.
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Bake for 30 to 40 minutes.
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Once the cake is baked, Put a serving plate on top of the pan, and turn the pan upside down to place the cake on the serving plate (this step is optional).
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Take out the parchment paper and immediately pour the syrup on top. Let it absorb the syrup for about 5 minutes. I prefer to stick a toothpick all over the top of the cake to accelerate the syrup absorption process but that is optional.
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Sift powdered sugar on top of the cake
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14- Garnish with tangerine pieces.