Sunday, March 3, 2013

Tangerine Olive Oil Cake

5 tangerines
1 cup sugar
1/2 cup buttermilk
3 large eggs
2/3 cup extra virgin olive oil
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350.  Butter a 9 inch spring form pan.  Grate zest from 2 tangerines and place in a bowl with the sugar.  Using your fingers, rub ingredients together until zest is evenly distributed.
Supreme the tangerines. Place in a separate bowl, breaking up segments with your fingers to about 1/4 inch.
Squeeze juice from remaining parts of tangerines into a measuring cup, you'll have about 1/4 cup.  Add buttermilk until you have 2/3 cup liquid altogether.  Pour into bowl with sugar and whisk well.  Whisk in eggs and olive oil.
In another bowl, whisk together flour, baking powder, baking soda and salt.  Gently stir dry ingredients into wet ones.  Fold in pieces of orange segments.  Pour batter into prepared pan.
Bake cake for 45 minutes, or until it is golden and a knife inserted into center comes out clean.  Cool on a rack for 5 minutes, then unmold and cool.  Serve with sweetened whip cream and additional tangerine segments.  Is excellent served cold.

(I was fortunate enough to bring back to Minnesota with me fresh picked tangerines from Santa Barbara... Pure sunny happiness!!)