Today wraps up our Spring Sweets Week event and I hope you've enjoyed it as much as I have! My final recipe is Tangerine Olive Oil Cake. The cake is moist and tender, and the tangerine simple syrup adds an extra burst of tangy sweetness
This post is sponsored in conjunction with #SpringSweetsWeek. I received product from sponsor companies to help in the creation of my recipes. All opinions are mine alone.
We recieved such an abundant selection of citrus from Melissa's Produce that I really had a hard time choosing my three recipes. I flip flopped for days over the main flavor for this cake. Meyer lemon? Blood Orange? Grapefruit? Tangerine? I sampled one of each and decided the Neapolitan tangerines were the winner.
I always have grand plans to get process shots but seriously, this recipe is so simple that they were unnecessary. I used some of my favorite tools, my angled measuring cup, Microplane zester and citrus juicer which made it even quicker.
My cake pans are a darker blue which lead to a lovely outer edge on the cake and they cooked in about 30 minutes on convection. You definitely don't want to over bake, it's done when the center tests clean.
You can go the simple route and just dust the top with confectioner's sugar but I decided to go all in. I candied tangerine slices and I saved the syrup from the process. While the cake was still warm I brushed the top with the syrup.
Once that had cooled I then laid out the candied tangerine slices in a pleasing pattern. I thought it might need a dollop of whipped cream or something but it really was unnecessary.
The cake is so light and delicate I worried that it would dry out but it stays moist for days. I only know this because I hid one slice where my family couldn't find it or else it would never have lasted that long! This is such a versatile dessert because it's simple enough for an afternoon treat but also unique enough to serve to guests.
Thank you so much to our awesome sponsors, Melissa's Produce, Taylor & Colledge and Selefina. Don't forget to enter the giveaway for a chance to win one of their prize packages! Thank you to all of the other bloggers for their recipes and to Heather from Hezzi-D's Recipe Box for hosting.
Tangerine Olive Oil Cake
Ingredients
- 1 ¼ cup cake flour
- ⅔ cup sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup extra virgin olive oil
- ½ cup plain Greek yogurt
- 2 large eggs
- 3 tablespoons Melissa's Produce Neapolitan Tangerine juice (about 3 to 4 tangerines)
- Zest from 3 tangerines
- Candied tangerine slices, tangerine simple syrup, powdered sugar (optional)
Instructions
- Heat oven to 350º.
- Combine cake flour, sugar, baking powder, baking soda and salt in a large bowl. Make a well in the center.
- Add olive oil, Greek yogurt and eggs. Whisk into the flour mixture.
- Add the tangerine juice and zest and stir until well combined.
- Oil a 9" round baking pan (I used olive oil cooking spray). Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Brush the top with simple syrup and decorate with candied tangerine slices, if desired. A dusting of powdered sugar is nice as well.
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Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Those neopolitan tangerines were so juicy and good. Great choice for this cake.
ReplyDeleteI love how the orange color held up so well in the cake. Brushing the cake with the soaker sound wonderful.
ReplyDeleteThe color of your cake is stunning! LOVE LOVE an olive oil cake (so tender!), and this is going to be the star of Easter!
ReplyDeleteI never had olive oil cake. Yours looks so good I need to it!
ReplyDeleteWhat a perfect pairing! I think the brightness of the tangerine would go great with an olive oil cake.
ReplyDeleteI've never had an olive oil cake but now I must, especiallly with tangerines! It looks so moist!
ReplyDeleteI keep seeing olive oil cakes and this one is especially lovely!
ReplyDeleteSuch a gorgeous cake with lovely flavors to welcome spring! Love it!
ReplyDeleteYour cake looks so moist and delicious! I love olive oil in baked goods like cakes. It adds such a great flavor to cake.
ReplyDelete