Centinaria tangerine and almond cake

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A cooking afternoon on a Sunday and my last few attempts to use Chayote before the season is over. We have a cloudless sky today, still warm as we approach the end of November.

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Even in the middle of a small village square the church is majestic and imposing, a pleasure to walk around the village, knowing that behind each door there is a history. All the new apartments that seem so popular are awful in comparison.

And for my all-in-one cake today you will need:

4 cups self raising flour
1centinaria (chayote) cooked, peeled and grated
1 teaspoon cinnamon powder
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 cup sugar
1 cup good oil
1/2 cup yoghurt
Juice of one tangerine
Grated zest of one tangerine
3 eggs
Pinch of salt
A few drops vanilla extract
1/2cup chopped almonds

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Preheat oven to 180C

Sieve the flour, cinnamon, baking powder, bicarbonate of soda.
In another bowl mix the sugar, oil. Yoghurt, juice and zest of the tangerine, 3 eggs and the chayote. mix the liquids with the flour a little at a time. add half the almonds. Do not over mix. Place in a greased baking tin (23cm) . Scatter the rest of the almonds on top.
Bake for 40 minutes.

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8 thoughts on “Centinaria tangerine and almond cake

From the heart of the Mediterranean.... Thank you !

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