Preparation

• Preheat the oven to 180ºC with fan to ensure even cooking.
• Generously butter a mold all over, making sure there are no spots left uncovered, and place it in the fridge for the butter to solidify.
• Crush the cardamom seeds with a mortar and pestle until they become a fine powder and set aside in a small bowl.
• Sift the flour along with the baking powder into a medium bowl to remove lumps and aerate, and set aside.
• Finely grate the peel of one tangerine, avoiding the bitter white part, and set aside.
• Drain the mandarins to obtain the juice and reserve it in a glass or container.
• Beat the eggs with the sugar in a large bowl until the mixture lightens in color and increases in volume, approximately for about 12 minutes.
• Incorporate the oil in a thin stream into the egg and sugar mixture while continuing to beat to achieve a homogeneous emulsion.
• Add the mandarin juice to the previous mixture and fully integrate it.
• Gradually add the sifted flour to the bowl, mixing with a spatula from the sides toward the center in a clockwise direction while moving the bowl counterclockwise with the other hand.
• Finally, incorporate the cardamom powder, the mandarin zest, and the candied fruit, ensuring they are well distributed.
• Bake at 180ºC for about 40 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs attached.
• Let the cake cool on a wire rack for 10 minutes before unmolding. Gently tap the mold against the counter to help release the cake before unmolding it.