Tangerine Nut Cake

For the madarine nut tart, wash the mandarins (with peel) well under hot water. Put them in a saucepan and add a little water (about 300 ml). Put the lid on, let it boil once, reduce the heat and let it simmer for at least 1 1/2 hours. Meanwhile, turn from time to time and add water if necessary. Then pour off liquid and let mandarins cool.

Meanwhile, preheat the oven to 180 °C and brush a springform pan with melted butter and sprinkle with breadcrumbs.

In a bowl, vigorously beat the eggs with sugar. Mix the grated nuts with the baking powder and add. Stir well.

Cut tangerines in half in the saucepan (or a bowl) so that no liquid is lost. Remove the white string as well as any seeds and puree tangerines, along with the soft cooked peel, with a hand blender. Season with a strong dash of Cointreau or rum and stir into the egg mixture. Flavor with a little cloves and cinnamon. Pour into the prepared pan and bake in a hot oven for about 1 hour until golden brown. If the surface browns too quickly, cover with aluminum foil.

Lift out the tangerine nut tart, let cool briefly, then remove from the pan. Spread all around with warmed orange marmalade. If desired, cover with warm chocolate icing and garnish. Refrigerate.

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