Imagine a cake so moist, so fragrant, and so effortlessly sophisticated that it transports you to the sun-drenched coastlines of Italy with just one bite. This Tangerine Olive Oil Tea Cake is not just a dessert; it's a culinary journey that blends the rich, smooth texture of olive oil with the bright, zesty essence of tangerines. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your baking game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup olive oil
- 1 cup sugar
- 3 large eggs
- 1 cup tangerine juice
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- Zest of 2 tangerines
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan with olive oil and line with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, whisk together the olive oil and sugar until well combined and slightly lighter in color, about 2-3 minutes.
- Add the eggs one at a time, whisking thoroughly after each addition to ensure complete incorporation and a smooth mixture.
- Gently fold in the tangerine juice and tangerine zest, mixing until the liquid is evenly distributed throughout the batter.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even mixing.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix, which can result in a tough cake.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- Once completely cooled, dust the top of the cake generously with powdered sugar using a fine-mesh sieve.
- Slice and serve at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Choose high-quality extra virgin olive oil for the best flavor profile
- Use fresh tangerine juice and zest for maximum citrus intensity
- Don't overmix the batter - this can lead to a dense, tough cake
- Check the cake's doneness by inserting a toothpick - it should come out with just a few moist crumbs
- Allow the cake to cool completely before dusting with powdered sugar to prevent melting
- For an extra flavor boost, consider adding a splash of Grand Marnier or orange liqueur to the batter
- Store the cake in an airtight container to maintain its moisture and freshness
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 5g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 70mg
