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.
Recently Jvee and I made the drive up to Big Bear Mountain so he could see snow for the first time. While up there I took photos including this one that has become a favorite.
I love the idea of woodsy elements in a Christmas display so I gathered pine cones to use for decorating at home. I was inspired by the photograph above for this craft. Flocked pine cones!
All you need is white glue, white flocking powder, and some iridescent glitter. I put some glitter into my flocking powder for some sparkle. The exact amount is up to you and how much you want it to glisten.
Use your glue to cover the tips and some tops of the scales. You basically want the pine cones to look like they have been sitting outside and the pine cone’s scales have gathered snow.
Then, cover the glue with flocking powder! Use a good amount of powder in the same way you would glitter. Make sure to work over a piece of paper or glittering tray so you can save and pour the excess powder back into your container. You don’t want to leave it laying around so your friends and family stage an unnecessary intervention.
Let the glue dry and the scales will look like they are kissed by snow. The flocking will also stick to the sap inside of the pine cones. If you want your ‘snow’ to be more dense, just carefully repeat the steps once your pine cones are completely dry. That will give you a thicker layer of flocking.
I added clippings from my Christmas tree for display. I lightly sprayed the evergreen with spray adhesive and flocked them. I had some red jingle bells that I added for some festive color and arranged it all on a display dish.
They really take no time at all and cost pennies to make! Try using these as table decorations, tree ornaments, or even place card holders at your holiday dinner parties!