Tangerine Olive Oil Cake Recipe

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 Recipe via Melodrama
Tangerine Olive Oil Cake.

Tangerine Olive Oil Cake Recipe via Melodrama
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.

Enjoy!

Tangerine Olive Oil Cake Recipe via Melodrama

The Perfect Spiced Rum Eggnog Cocktail For The Holidays

It’s the time of year where we make all of the nogs. Regular eggnog, spiked eggnog, coquito (the eggnog-like Puerto Rican drink), and nog cocktails. I used to not even like nog and now I’m like “DRUNK ON NOGGGG.” *Beyonce voice*

Here’s a classic style nog cocktail that you can quickly mix up for yourself or guests. This recipe typically makes one tall drink, which is perfect for me since I often drink alone during the holidays, but I digress! If you want to make more, just double or triple the recipe.

Classic Spiced Rum Eggnog Cocktail

Spiced Rum Eggnog Cocktail

Put the following into a cocktail shaker:
1 raw egg
3/4 cup whole milk
1 tablespoon powdered sugar
1 1/2 oz spiced rum (black or dark is best)
A pinch of fresh nutmeg

Shake VERY WELL. Then add ice and shake vigorously again and strain into a glass. Dust with cinnamon and serve with a cinnamon stick stir.

I know some of you may be sketched out by using raw eggs in drinks, but it’s fiiiine. Some things you can do to avoid any kind of risk is to make sure you buy the fresh eggs, store them in the refrigerator, and wash them before use, and if you’re super sketched out you can buy pasteurized eggs. 

Butternut Squash Pie with Speculoos Cookie Crust and Pecan Streusel

Butternut Squash Pie Recipe with Pecan Streusel and Speculoos Cookie Crust. Full Recipe!

I love baking pies, you guys. For me there’s no better way to spend a cold autumn morning than baking a pie and listening to my favorite holiday mix. We’ve finally had some cooler weather and rain in California, so it was time to wake and bake. Pumpkin? Nah, been there. Sweet potato? Nah, done that. Butternut squash?  Yes. Butternut squash is probably my most favorite of the squashes, but I’d never had it in pie form, so I was unreasonably excited.

I didn’t feel like using regular pie crust, either. I’m such a rebel \m/. I thought maybe it would be nice with a cookie crust. *Light bulb* Have you ever had speculoos cookies? Jesus C. they’re good. They’re spiced and very crunchy. Perfect for crust making.

The result was exactly what I’d hoped for. The filling has a similar consistency to pumpkin and sweet potato pie, but it has more of a fruity aroma and taste. The spiced cookie crust paired well with it and gave a nice texture. I added a pecan streusel on top because I like the roasted nut flavor along side all the sweetness. Ok, I’m starting to sound like a foodie d-bag. I won’t go on and on with the Top Chef style food chatter, but basically the pie is yummy and you should make it. Here’s the recipe.

Speculoos Cookie Pie Crust
Speculoos Cookie Crust:
1 pack of Speculoos cookies, 1 1/2 cups of crumbs
5 tbs melted butter

Use a blender or food processor to finely crush your cookies into crumbs. (If you don’t have either of those appliances, put the cookies in a large ziplock bag and crush them with a rolling pin.) Melt butter on stove stop or microwave. Mix melted butter and crumbs together until it has a wet sand consistency. It should hold together when you pinch it. If your crust is still a little dry and won’t hold together, you can add a bit more melted butter until it does.  Put in pie pan and use your hands or a measuring cup to press and flatten the crumbs to the bottom and up against the sides.

Speculoos Cookie Pie Crust

Bake at 350 degrees for about 15-20 minutes until it has set and slightly browned. Set aside to cool.

Speculoos Cookie Pie Crust

This part of the pie is optional but highly recommended.

Pecan Streusel Topping

Pecan Streusel Topping (Optional):
1/2 cup pecan pieces
2 tbs brown sugar
1/2 tsp cinnamon

Toss ingredients together and reserve for sprinkling on top of pie halfway through baking.

Now for the filling.

Butternut Squash Pie Filling Recipe

Pie Filling:
1 large butternut squash (approx. 2- 2/12 cups of puree)
3/4 cup firmly packed light brown sugar
1/2 tsp. salt
2 eggs
1 tsp. ground cinnamon
1 tsp. ground ginger
pinch of nutmeg
pinch of cloves
1 1/4 cups heavy cream

There are a few different methods to cooking the squash. First is the method I used because it gives a nice roasted flavor and cooks faster:
1.Peel, cut into large chunks, and roast at 400 degrees for 40-ish minutes.
Or, alternatively you can:
2. Cut it in half and bake it cut side down, for about 1-1/2 hours.
3. Peel, cut into large chunks, and boil until tender.

Let it cool and then puree it.

Pre-heat oven to 350 degrees. In a large bowl, mix together the brown sugar and eggs. Add the salt, cinnamon, ginger and allspice and mix really well. Stir in the butternut squash puree and cream and mix until smooth. Pour into the prepared pie shell.

Butternut Squash Pie Recipe

Bake for about 45 minutes until filling has set and slightly risen in the middle. Let cool completely and refrigerate for 1 hour before serving. [Note: If using optional streusel mixture, sprinkle onto pie after 20 minutes and then continue baking for 25 more minutes]

Butternut Squash Pie with Pecan Streusel and Speculoos Cookie Crust. Full Recipe!