We had too many tangerines that nobody would eat. They had seeds – a no-no in our house – and some tangerines were quite dry, while other were too soft…Bottom line; after a few days of seeing them in the fridge drawer, I decided to use them in a cake. I saw several recipes, which would have required too much time, or much better quality of fruit. I needed something quick and that would use mostly tangerine juice.
Luckily I found the perfect recipe at It Bakes Me Happy. I didn’t have coconut oil, but I had Spectrum vegetable shortening, so I decided to use that instead. This cake was soft, moist, tangy, and with the right hint of tangerine flavor. Perfect for a cup of tea.