Beat the eggs with the sugar in a large bowl with an electric rod until the volume doubles and the mixture has a pale yellow color. Add the melted and warm butter, and continue beating.
Peel the tangerines, crush them until they form a fine cream and if there are many skins, pass through a Chinese strainer. Mix the tangerine puree and the yogurt with the previous cream.
Sift the flour and yeast and incorporate into the cream with enveloping movements along with a grated tangerine peel. Only the orange part, discarding the yellowish part.
Smear the mold with butter and sprinkle a little flour just enough to cover the bottom and edges discarding the excess flour. Pour the cake mixture into the mold so that it fills 3/4 of its height. Bake for 30 to 40 minutes in a preheated oven at 180ºC.
After 35 minutes of cooking, check if it is cooked by poking with a skewer or a long needle so that if it comes out clean, it is cooked and if not, it will need a few more minutes.
Once the cake is cooked, take it out of the oven and let it rest before serving. When serving, sprinkle with icing sugar.
If you don’t want the cake fresh out of the oven to stick to the pan, let it rest on a damp cloth for a few minutes. The cake will come out intact.
