Before the kitchen closed, I needed to send it off with a bang. Tangerine Olive Oil Cake to the rescue! I made a double batch of Cafe Fernando’s Clementine and Olive Oil Cake substituting tangerines for clementines.
Cast of characters: granulated sugar mixed with tangerine zest- this smelled AMAZING, eggs, flour, baking powder, salt, extra virgin olive oil (I used the Spanish one from Trader Joe’s- it’s got a great fruity flavor)
Plus tangerine juice! I had to use up the tangerines I bought- they had SO many seeds in each segment. They were inedible. I ended up using all 15 tangerines to get 2 cups of tangerine juice. Talk about a sticky situation!
A double recipe gave me a 9-inch round cake and 6 mini bundt cakes.