1

Preheat oven to 350F. Melt the butter in a sauce pan.

2

In a large mixing bowl, whisk together the sugar and melted butter. Add the egg yolks, one at a time.

3

In a separate bowl, add the flour and baking powder. Mix thoroughly. Then, add half of the Tango tangerine juice as well as the Tango zest. Save the other half of the Tango tangerine juice for later.

4

Whip the egg whites manually or with a standing mixer set to medium. Beat the eggs until they are light and airy.

5

Carefully mix in the egg whites to the flour mixture until evenly blended.

6

Butter a 9 inch round baking pan, preferably a round springform cake pan or loose-bottom, non-stick cake pan. These help to remove the cake for plating when it’s done.

7

Carefully mix in the egg whites to the flour mixture until evenly blended.

8

Slice enough Tango tangerines sideways to cover the pan, making sure to cut the slices evenly in thickness. Too thin and you’ll miss the delicious rind and too thick and it may be overwhelming. A few millimeters in width is fine.

7

Carefully mix in the egg whites to the flour mixture until evenly blended.

9

Cover the entire bottom of the round cake pan in Tango tangerine slices with some overlap. Finally, add the flour and egg white mixture to the pan.

10

Place in the oven. Bake for about 45 minutes or until you can insert a toothpick or knife and it comes out dry.

11

Remove the cake from the oven and let it cool for 10 minutes. Tip the cake out of the pan and place it on a plate.

12

In a small sauce pan, heat the juice of the remaining 2 tangerines along with the confectioner’s sugar until everything is completely melted together.

13

Slather the warm glaze over the top of the cake and let it cool for at least 10 minutes before serving. Delicious the next morning with coffee or tea.