INGREDIENTS:
225g 1 cup unsalted butter, softened and cubed, plus 1 tbsp extra for greasing
325g 2 1⁄2 cups of plain flour
1 tsp baking powder
1⁄2 tsp of bicarbonate of soda
1⁄2 tsp of salt
300g 1 1⁄3 cups caster sugar, plus 2 tbsp extra for sprinkling
50g 1⁄2 cup ground almonds
1 tsp vanilla extract
1 tsp orange blossom water
250 ml whole milk, at room temperature
3 large eggs, at room temperature
75g1⁄3 cup sour cream, at room temperature
150g 1 cup flaked almonds
4-6 tangerines, peeled and segmented
METHOD:
1. Preheat oven to 180 C (160 fan), Grease a 23 cm cake tin with 1 tbsp butter.
2. Sift the flower, baking powder, bicarbonate of soda and salt into a large mixing bowl; stir in the sugar and ground almonds.
3. Add the butter, vanilla extract, orange blossom water, and 125ml milk; stir until the flour mixture is moistened, about 1 min.
4. In a separate mixing bowl, whisk together the remaining 125ml milk with eggs and sour cream.
5. Gradually whisk the egg mixture into moistened flour mixture until a rough batter forms, 2-3 min; it shouldn’t be totally smooth.
6. Spoon and scrape the batter into the prepared cake tin. Gently wrap the tin on a flat surface to help settle the batter. Evenly top with the flaked almonds and tangerine segments; sprinkle with 2 tbsp sugar.
7. Bake the cake until risen and golden on top, 30-35 min; when ready, a toothpick should come out clean from the centre.
8. Remove from the oven and let the cake cool completely in its tin, set on a wire rack.
9. To serve, carefully turn out and cut into squares.
Cheers and Enjoy!