Mix the ingredients and bake at 180 degrees top/bottom heat for approx.
40 – 45 min.
Turn the cake out of the pan so that the bottom is facing up. Prick it several times with a wooden stick. Mix the juice and zest of the oranges and lemons with the powdered sugar to make a sauce and drizzle it over the cake by the tablespoon while it is still hot. To taste, frost the cold cake with whipped cream and top with tangerine wedges.