Preheat oven to 360F
Zest peel of one tangerine; set aside
Peel and cut in half around equator six tangerines
Grease the bottom and sides of a 9”x9”x2” (or 9”x13”x2”, but it will be crispier and less cake‐like) glass baking pan with a trace amount of vegan butter or vegan margarine
Have vegan “egg” available; if using a commercial mix, mix appropriately with water according to directions. I ground in a blender 2T flax and mixed with 6T warm water, then let it sit about 5 minutes
In a bowl mix well the maple syrup, apple sauce, 2/3 cup water, zest, flour, and baking powder
Evenly distribute tangerine halves tapered ends toward you (cut side down) at the bottom of the baking dish; especially if your tangerines are sour you can optionally add a touch of maple syrup on the dish below each tangerine half
Pour the batter on top of the tangerines to cover them (don’t worry if your tangerines are big and aren’t totally covered)
Bake in the preheated 360F oven for 40 minutes till golden brown
Remove from oven
Wait 5‐10 minutes for the cake to cool a bit and then carefully turn upside down atop a tray. The cake should slide down onto the tray but may need some light tapping on the baking pan.
Cut into 12 pieces and serve warm or at room temperature.
