Tangerine Olive Oil Cake
Tangerine Olive Oil Cake is infused with a refreshing winter flavor from tangerine zest and made super moist with olive oil. These little soft bundt cakes will brighten up any gloomy winter day.
Servings: 4 bundt cakes
Ingredients
- ¾ cup granulated sugar 144 g
- Zest of 2 tangerines use more zest to boost flavor as desired, see note
- 1 cup all-purpose flour 133 g
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large egg room temperature
- 1 cup plain yogurt room temperature, 239 g
- ½ teaspoon pure vanilla extract
- 3 oz volume tangerine olive oil or regular olive oil, 75 g
Instructions
- Preheat the oven to 350°F.
- Add sugar and tangerine zest to a small bowl, rub together until fragrant and sugar turn a light yellow. Sift flour, baking powder and baking soda into the bowl with the tangerine sugar, stir in the kosher salt, mix well to distribute thoroughly. Set aside.
- Add egg, yogurt, olive oil and vanilla extract to a large bowl and beat until smooth. Fold in the flour mixture until incorporated.
- Place the mini bundt pans on a large baking sheet and spray them with a thin layer of nonstick cooking spray. Divide the batter evenly among four pans. Tap the pans to level the batter. Bake for 25 minutes until a toothpick inserted in the middle comes out clean with just a few crumbs attached.
- Remove from the oven, and place the bundt pans on a wire rack to cool. When the bundt pans are cool enough to touch, flip them over and tap to loosen the bundt cake onto the wire rack, let cool completely.
- Serve with a dusting of powdered sugar.
Notes
- If you don’t have tangerine olive oil, simply use more tangerine zest to boost the flavor along with regular olive oil.
- You can substitute sour cream instead of yogurt.
- You can also bake this recipe in an 8” round cake pan for about 27 minutes.
- You can also bake these in muffin tins. This recipe will yield about 10 - 11 muffins. Bake them for 17-18 minutes.
- Note that when baking in a cake pan or muffin tins, the cake will come out flat on top.
- Optional tangerine icing: 2 tablespoons of tangerine juice + zest of 1 tangerine + 1 ½ cup of powdered sugar.
Nutrition
Serving: 147g | Calories: 432kcal
