The Recipe

Tangerine Olive Oil Cake

Name: Tangerine Olive Oil Cake
Yield: Serves 16
Ingredients: Vegetable oil for pan; About 2 1/2 cups flour; 4 large eggs; 2 cups sugar, divided; 1 1/2 cups Roussanne, divided, or any other floral, fruity white wine, such as Viognier; 3/4 cup tangerine olive oil or very fresh, fruity unflavored extra-virgin olive oil; 1 teaspoon vanilla extract; 5 teaspoons tangerine zest (from about 4 tangerines), plus 1 whole tangerine; 1/2 teaspoon salt; 2 1/4 teaspoons baking powder; Lightly sweetened softly whipped cream (optional)

COOK TIME : a few secondsPREP TIME : a few seconds

By SunsetFrom Myrecipes

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Ingredients

DESCRIPTION

A glass of Roussanne wine gives this citrusy cake a light floral note. Use fruit with tightly fitting skins (loose-skinned ones are more difficult to zest) and a good olive oil that's been crushed with tangerines, rather than infused after crushing.

INGREDIENTS

Vegetable oil for pan
About 2 1/2 cups flour
4 large eggs
2 cups sugar, divided
1 1/2 cups Roussanne, divided, or any other floral, fruity white wine, such as Viognier
3/4 cup tangerine olive oil or very fresh, fruity unflavored extra-virgin olive oil
1 teaspoon vanilla extract
5 teaspoons tangerine zest (from about 4 tangerines), plus 1 whole tangerine
1/2 teaspoon salt
2 1/4 teaspoons baking powder
Lightly sweetened softly whipped cream (optional)

DIRECTIONS

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NUTRITION