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Cake With Candied Tangerines

 
Source: Adapted from "Sunday Suppers at Lucques"
11/01/2005

Time: 1 hour and 15 minutes

1 cup The Olive Oil Source mild extra virgin olive oil
3/4 cup all-purpose flour
2-1/2 teaspoon baking powder
1/2 cup flour
1/2 teaspoon salt
1/4 cup brandy
3 extra-large eggs
6 extra-large egg yolks
2 cup sugar
1 tsp vanilla extract
6 seedless tangerines, peeled and separated into segments
1 cup heavy cream
1/4 cup crème fraiche.

1. For the cake: Preheat oven to 375 degrees. Brush a 9-inch round cake pan with a little olive oil. In a large bowl, sift together the flour and baking powder, then stir in flour and salt. In a small bowl, combine 1 cup olive oil and the brandy.

2. Using a stand mixer, whisk together the eggs, egg yolks, and 1 cup sugar at high speed for 7 minutes. Transfer mixture to a large bowl. Alternate folding in dry ingredients and olive oil mixture, one third at a time. Pour batter into cake pan, and tap to remove air bubbles. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 40 minutes.

3. Meanwhile add remaining sugar into a medium saucepan, and 1 cup water. Bring to a boil, reduce heat to low, and add tangerines. Simmer until shiny and slightly puffy, 3 to 5 minutes. Strain into a bowl. Return liquid to the pan and boil over medium-high heat until thick enough to coat the back of a spoon. Allow to cool completely and gently stir in the tangerines and vanilla.

4. To serve, let cake cool on a rack for at least 15 minutes. Using a stand mixer, whisk the heavy cream and crème fraiche together to soft peaks. Place slices of the cake on plates, top with some of the candied tangerines and syrup, and garnish with a dollop of whipped cream.

Yield: 8 servings