Tangerine Olive Oil Cake with Pasolivo Olive Oil

By dublinburro

Ingredients

• Tangerine Glaze:
• 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
• 3/4 cup powder sugar
• 3 tablespoons water
• 2 teaspoons tangerine zest

Details

Servings 1
Adapted from heartofgoldandluxury.blogspot.com

Preparation

Step 1

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.