• 3x Tangerines
  • 1 whole egg
  • 100g of condensed milk
  • 1 teaspoon of vanilla extract
  • 100ml of whole milk (or 2% if you wish)
  • 150g of flower
  • 1 teaspoon of baking powder
  • 10g of butter
  • 50g condensed milk
  • dusting of powdered sugar

Peal your three tangerines and slice them in half creating 6 hemispheres.

In a glass bowl whisk together the whole egg, 1 tsp of vanilla extract and 100g of condensed milk. Once combined whisk in the 100ml of whole milk. Once that is mixed, sift into the glass the 150g of flour and the 1 tsp of baking power. Once sifted whisk into the mix until smooth.

Take a 8″ frying pan and melt 10g of butter over medium heat. Once melted pour 50 grams of condensed milk into the pan and stir together until it turns golden. Then place cut side down the 6 half tangerines into the butter milk roux, covering the bottom of the pan. Proceed to pour the bowl mixture over top of the tangerines and smooth the top. Cover with a lid and cook over very low heat for 18 minutes.

After cooked, remove the lid and run a silicon spatula around the edges of the cake making it easy to remove by placing an upside down plate over the top and flipping the cake out of the pan. Return the flipped cake to the pan and continue to cook for 3 minutes browning the light side. Remove and serve with a dusting of powdered sugar.