How many calories are in Tangerine Cake?
Tangerine Cake has about 431 calories per serving based on the current ingredient list and serving size on this page.
InternationalBreakfastVegetarian
Tangerine Cake
Tangerine Cake is a Breakfast international recipe with 431 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
431 kcal
Total Time
75 min
Servings
10
Protein
4.1 g
About This Recipe
The story behind Tangerine Cake
Tangerine Cake is a breakfast recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around oil, granulated sugar, and tangerine.
Like most enduring breakfast recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 10 servings and lands at roughly 431 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 75 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Tangerine Cake worth coming back to.
Ingredients
- Oil3/4 cup (176 ml)
- Granulated Sugar80 teaspoon (400 g)
- Tangerine3 count (300 g)
- Egg2 count (110 g)
- Vanilla Extract1 teaspoon (5 g)
- Flour2 cup (240 g)
- Baking Powder1/2 teaspoon (3 g)
Instructions
- 1
Step 1
Place the seedless tangerine in the blender. Blend, strain and set aside.
- 2
Step 2
Next, add the oil, sugar, egg, vanilla extract and tangerine juice to the blender and blend.
- 3
Step 3
Place the mixture in a bowl. Sift the flour together with the baking powder. Add to the mixture and stir to mix.
- 4
Step 4
Butter and flour a 12-inch (30-cm) diameter cake pan.
- 5
Step 5
Preheat the oven to 338 °F (175 °C) for 15 minutes.
- 6
Step 6
Bake at 338 °F (175 °C) for 40 minutes. Remove from the pan after 10 minutes out of the oven.
Nutrition Snapshot
Macros and micros at a glance
13/ 100
Forkd Score · Limited
This recipe is lighter on nutrient density relative to its per-serving calories.
Calories
431
Protein
4.1g
Carbs
61.7g
Fat
17.8g
Fiber
0.1g
Micronutrients
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Download Forkd AI on the App StoreDiet and Allergen Guide
Vegetarian
Yes
Vegan
No
Gluten Free
No
Dairy Free
No
Allergens
EggGluten
Meal Prep and Storage
Make it easier to prep ahead
Tangerine Cake can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.
Frequently Asked Questions
Common questions about Tangerine Cake
How long does Tangerine Cake take to make?
Tangerine Cake takes about 75 minutes from start to finish. That is roughly about 75 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Tangerine Cake?
Most ingredients in Tangerine Cake can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can swap Flour for a gluten-free equivalent. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Tangerine Cake?
Tangerine Cake can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Tangerine Cake?
Yes, Tangerine Cake generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Tangerine Cake?
Reheat Tangerine Cake gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Tangerine Cake up or down?
Yes. Tangerine Cake is written for 10 servings, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Tangerine Cake?
A nonstick skillet or a small baking dish handles Tangerine Cake well, depending on whether it is cooked on the stovetop or in the oven.
How do I know when Tangerine Cake is cooked properly?
Tangerine Cake is ready when the egg is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Tangerine Cake suitable for vegetarians?
Yes. Tangerine Cake is suitable for vegetarians as written.
Is Tangerine Cake gluten-free?
Tangerine Cake is not reliably gluten-free as written because it includes Flour. You can often adapt it with gluten-free swaps if needed.
Are there any allergen ingredients in Tangerine Cake?
Yes. This recipe includes Egg and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Tangerine Cake ahead of time?
Tangerine Cake can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.
How can I adjust Tangerine Cake for my calorie or macro goals?
To make Tangerine Cake higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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