Tangerine Olive Oil Cake: Explore Variations & Enhancements

The abrupt transition from warm, sunny days to a wintry chill reminded me that March in the Midwest belongs to Old Man Winter. Despite the teasing warmth of the preceding 70º days, yesterday’s high barely touched 38º.

The morning’s dusting of snow swiftly dissolved, leaving behind a cold, gray veil that promises to shroud the city for the foreseeable future.

The Tangerine Olive Oil Cake Temptation

Seeking solace from the dreary weather, I stumbled upon a post on the Where Women Cook blog—a delightful recipe by David Leite for an orange olive oil cake. Enthralled by the images and description, I seized the opportunity during a grocery run, impulsively acquiring a bag of honey tangerines.

Baking Tangerine Olive Oil Cake: A Personal Spin

While inspired by David’s recipe calling for navel oranges, I opted for honey tangerines. Making minor alterations, I slightly reduced the sugar but refrained from adding whole-wheat flour after a previous experiment.

Preferring convenience, I divided the batter into two loaf pans, anticipating smaller portions and the chance to experiment with freezing one loaf for future indulgence.

Taste Development: Patience and Culinary Experimentation

Impatient to sample the cake, I deviated from David’s instruction to allow the flavors to meld until the second day. Yet, even on the first day, the cake exhibited a delicate, moist texture with subtle notes of fruity olive oil and citrus.

As I await the third day, supposedly the peak of flavor, I anticipate how time enhances this cake’s subtle nuances, akin to its graceful aging process.

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Recipe: Tangerine Olive Oil Cake – A Delectable Treat

Creating this delectable treat involves simple steps and readily available ingredients.

Ingredients:

5-6 large honey tangerines (or other preferred tangerine variety);
3 1/2 cups all-purpose flour;
1 1/2 tsp baking powder;
1 3/4 tsp kosher salt (or 1 1/2 tsp table salt);
5 large eggs;
2 1/2 cups sugar;
1 1/2 cups mild extra-virgin olive oil;
Confectioner’s sugar for dusting.

Instructions:

Preheat the oven to 350º and prepare loaf pans;
Grate zest from tangerines and extract juice;
Combine dry ingredients in a bowl;
Beat eggs and sugar until thick, then add flour and oil alternately;
Mix in tangerine juice and pour into loaf pans;
Bake for approximately 1 1/4 hours;
Let cool and dust with powdered sugar before serving.

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Prepare this citrus-inspired delight, infusing the refreshing essence of tangerines and the rich subtlety of olive oil into a delightful cake perfect for winter indulgence.

Alternatives and Variations:

Citrus Swaps: Substitute honey tangerines with blood oranges or Meyer lemons for diverse citrus flavors in the cake;
Flour Varieties: Experiment with different flours like almond flour or a blend of whole wheat and all-purpose flour for added texture and nutty undertones;
Oil Choices: Explore variations in mild extra-virgin olive oil; consider using lemon-infused or orange-infused olive oil to intensify the citrus notes;
Topping Ideas: Enhance the cake’s presentation by adding a glaze made from tangerine juice and powdered sugar or topping it with candied citrus slices;
Spice Infusions: Add a hint of warmth by incorporating spices like cardamom, cinnamon, or nutmeg into the batter for a cozy winter twist.

Conclusion

The Tangerine Olive Oil Cake stands as a testament to the seamless blend of citrus and olive oil, offering a delightful reprieve from the wintry gloom. With its delicate flavors and simple preparation, this cake encapsulates the essence of comfort and culinary bliss, making it a fitting treat to savor on those chilly, gray days.