Now that summer is over it’s time to start the glorious task of baking with autumn and winter fruits. Sure, pumpkin and cranberry are popular seasonal favorites, like the king and queen of the holiday season prom, but what about our old friend the tangerine? If you’re craving something other than pumpkin pies and cranberry bars, I’ve got a citrusy treat for you.
Tangerine Olive Oil Cake.
This aromatic olive oil cake has a nice crisp crust with an ultra-rich spongey middle, and just enough tangerine flavor. It’s perfect to eat with tea or coffee for breakfast or with ice cream for dessert. Try a drizzle of orange blossom honey on for a special treat. It’s so easy to make, you’ll find it hard to resist whipping one up whenever you get the chance.
This recipe was adapted from Maialino Restaurant’s olive oil cake recipe.
For a 9 inch round (2 inch deep) cake pan you’ll need:
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups tangerine olive oil (I like Pasolivo)
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated tangerine zest
1/2 cup tangerine juice
Pre-heat the oven to 350°. Oil and line bottom of pan with parchment paper. In a bowl, whisk the flour, sugar, salt, baking soda and powder together. In separate bowl, whisk the olive oil, milk, eggs, tangerine zest and juice. Add the dry ingredients to the wet; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake pan to a rack and let cool for 30 minutes. Run a knife along the edges and remove cake from pan and let continue to cool.