Tangerine Olive Oil Cake with Pasolivo Olive Oil

One of the things that I love about the winter season is the amazing variety of citrus that is available - super sweet satsumas plucked from the tree, honey tangerines, pomelos so many options to keep you healthy during the winter season.  Citrus is also a great fruit to incorporate into any meals whether cooking or baking a fresh squeeze of juice is a great way to enliven a dish. Last year I made my first olive oil cake incorporating Meyer Lemons, but this year I decided to use fragrant tangerines and tangerine infused olive oil courtesy of Pasolivo Oil.  I made this cake on a cold weekend day when the sun stayed tucked behind the clouds all day calling for an energetic dessert that would make me feel like it was shining.  This cake is incredibly moist while being fluffy at the same time and the flavor is further enhanced by a simple glaze infused with tangerine zest.

Now let's talk about olive oil my favorite condiment by far, but not just any olive oil, good olive oil (it is actually on my bucket list to harvest olives and go truffle hunting for that matter).  I first stumbled across Pasolivo Olive Oil at Canvas, the wonderful home store known for paired down kitchen basics. I was initially drawn into the beautiful packaging, and then the story.  The olives are organically and sustainablygrown in a sprawling 45-acre orchard in Paso Robles, California.  Once the olives are hand-picked they are pressed shortly there after producing olive oil that is both fragrant and incredibly delicious.  They produce a variety of infused olive oils like Tangerine, Citrus, Lemon and Lime.  

Tangerine Olive Oil Cake

Ingredients:

5 eggs

1 1/4 cup sugar

zest of one tangerine

juice of one tangerine

1 cup tangerine infused olive oil

2 cups flour, sifted

1 1/4 teaspoon baking powder

1 teaspoon salt

Tangerine Glaze:

3/4 cup powder sugar

3 tablespoons water

2 teaspoons tangerine zest

Directions:

Preheat oven to 325 degrees. Oil and flour a bundt or angel food pan, set aside.  In a medium bowl using electric mixer beat eggs, sugar, tangerine zest and juice until combined.  Slowly add the olive oil and beat until creamy.  Add the flour, baking powder and salt and continue to mix until combined.  Pour into pan and let bake for 40 to 45 minutes or until knife inserted in the center comes out clean.  Allow to cool on wire rack Once cooled make glaze.  Combine powder sugar, water and zest in a small bowl, stir to combine.  Add more water or more sugar to achieve desired glaze consistency.  Drizzle over cake and serve.  

**If you do not have tangerine infused olive oil add 1 extra teaspoon of tangerine zest to batter.

*Photographs & Styling by Alison
**Recipe adapted from Food & Wine Magazine

Tangerine Olive oil c/o Pasolivo Olive Oil