Tangerine Olive Oil Cake
A deliciously fruity cake, made with rich, decadent olive oil.
Equipment
- Stand Mixer
- Oven
- 9-inch Cake Round
Ingredients
For Cake
- 3 large eggs
- 1 cup granulated sugar
- 1 Madagascar Bourbon Vanilla Bean sliced and scraped
- 1 1/2 cups whole milk
- 1 cup extra-virgin olive oil
- 1 tbsp tangerine zest finely grated
- 1 1/2 cups all-purpose flour plus more for dusting pan
- 1/2 cup cornmeal
- 1/2 tsp baking powder
- 1/2 tsp baking soda
For Candied Tangerine Slices
- 2 cups water
- 1 1/2 cups granulated sugar
- 1 tangerine thinly sliced
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9-inch cake round.
- In the mixing bowl of a stand mixer fitted with a paddle attachment, add the eggs,vanilla bean scrapings and granulated sugar. Beat until pale and light in texture.
- With mixer on low speed, add the olive oil, whole milk, and tangerine zest. Beat until wellincorporated.
- In a small bowl, whisk together the flour, cornmeal, baking powder and baking soda. Gradually add this mixture to the mixer bowl, beating on low speed until incorporated. Pour batter into cake pan.
- In a medium sauce pan, heat 2 cups of water and 1 1/2 cups sugar. Stir over medium-high heat until sugar has dissolved.
- Place tangerine slices into the simple syrup mixture, and simmer for 10 minutes. Remove from heat.
- Neatly arrange tangerine slices on top of cake batter. Bake 50-60 minutes, or until a toothpick comes out clean when inserted into the center.
- Drizzle with tangerine symple syrup, let cool to room temperature, and enjoy!