Ingredients:

3 mandarins/tangerines, preferably organic

3 eggs

1 1/4 cup sugar

3.5 Oz vegetable oil 

2 Oz water 

1 tsp vanilla

2 1/2 cups flour

2 tsp baking powder 

Pinch of salt

Directions:

Preheat oven to 350F.

Wash and dry mandarins.

Cut each in 4 parts including peel.

Remove seeds, if any.

Place in a food processor until completely puréed (peel will be part of the paste).

Move mandarin paste to a large bowl.

Add eggs and sugar.

Blend well with a hand mixer.

Add oil, water, vanilla, flour, salt and baking powder.

Starting on low speed, mix until blended.

Increase speed to medium high and whisk for 2 minutes.

Grease and flour a decorative Bundt pan.

Pour batter into pan.

Bake for 50 to 60 minutes or until golden and a cake tester comes out dry.

Remove from the oven and cool for a few minutes.

Using oven mitts, turn cake upside down onto a serving tray.

Wait until totally cool and sprinkle with powdered sugar before serving.

TIPS:

Make sure to scrub and wash mandarins well since you’ll be using the peel. In fact, the peel is what gives this cake its wonderful aroma.

Try to pick three mandarins of equal but average size. A fruit too big or too small will affect batter texture. If batter seems too dry, add a bit more water.

Use a pretty Bundt cake pan if you can. It will makes a better presentation.