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Put 6 tangerine oranges into medium sized pot and add cold water to cover all the fruits.
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Boil for two minutes.
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Wash the tangerines and put them into the medium sized pot and cover with cold water and boil for two minutes again. Drain the fruits.
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Preheat the oven to 180 C / 356 F.
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Butter and flour the baking dish: I used one bundt dish (3 ½ cups volume) and six small ones.
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Put the whole tangerines into the blender and blend until you get smooth pulpa. Leave aside.
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Now take the medium sized bowl and mix eggs, sugar, butter and coconut flour. Add pulpa, flour and baking powder. Mix well.
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Pour the mixture to fill 2/3 of dishes and bake. For small bundts you bake for 22 minutes. Bigger one needs 32 minutes.
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To make sure baking is done, insert a toothpick in the middle. If it comes out clean, the cake is done.
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While the bunds are baking, prepare the syrup: in a small pot, gently melt sugar in the juice you get by squeezing 4 tangerines.
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Add orange zest into the syrup.
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When the bundts are baked, leave them aside for 2 – 3 minutes and then take them out and return into the baking dish. That way you make sure they do not stick to the sides of a baking dish.
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When returned to the baking dish, cover them with syrup to get moist bundts. I added two table spoons to the small ones and poured the rest over the bigger one.
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Take out, dust with icing sugar if you like and serve.