Mandarin Olive Oil Cake

The best recipes are the ones I end up trying because I’m bored, or I don’t want an ingredient to go bad.

Mandarin Olive Oil Cake-7

On a recent rainy Sunday afternoon, I was both. I had nothing to do and I had a handful of mandarins. What’s a girl to do? Make cake, or course!

Mandarin Olive Oil Cake-2

I remembered a particular recipe I had recently seen, mainly because the idea of making a cake with olive oil instead of butter was intriguing…. Almost healthier… right… except for the cup of sugar and all that yummy glaze. That doesn’t count.. right?

Mandarin Olive Oil Cake-5

This has to be one of the moistest, easy, and surprisingly yummy cakes, I have ever made.

Mandarin Olive Oil Cake-9

I brought this in to work and it lasted… oh about 5 minutes. Seriously, it’s that good.

Mandarin Olive Oil Cake-10

If you’re bored right now, and it’s raining, and you love cake and happen to have some mandarins on hand, YOU should make this cake…. Ok it doesn’t have to be raining, and you don’t have to be bored… but you really need to make this cake.

[Adapted from RealSimple magazine March 2014]
Cake
1 ½ Cups of Flour
½ Teaspoon of Baking Powder
¼ Teaspoon Baking Soda
½ Teaspoon of Salt
½ Cup of Olive Oil
¾ Cup of Milk
2 Tablespoons of Melted Butter
1 Teaspoon of Vanilla
1 Tablespoon of Mandarin Zest
4 Tablespoons of Mandarin Juice
1 Cup of Sugar
2 Eggs
Glaze
2 Tablespoons of Mandarin Juice
1 ¼ Cups of Powdered Sugar

Pre-heat oven to 350 degrees. Grease 9X5 loaf pan with non-stick spray.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt, set aside.

In another medium bowl mix together olive oil, milk, melted butter, vanilla, mandarin zest, and 4 tablespoons’ of mandarin juice.

In a large bowl, using an electric mixer, beat eggs with sugar, until light and fluffy, about 2 minutes.
With the mixer on low, add 1/3 of the flour mixture, then ½ the milk mixture, keep alternating, ending with the flour mixture.

Pour the batter into prepared pan. Bake for 60 – 70 minutes, or until a tooth pick comes clean. Allow to cool completely on a wire rack.

For the glaze
Combine, powdered sugar and the last 2 tablespoons of mandarin juice, until combined. You may have to add a teaspoon of water, to get it to the right consistency.

When the cake has completely cooled, pour glaze ALL over the cake.

 

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11 Comments

  1. I always worry about being able to taste olive oil in a cake but this looks fabulous. What a fresh cake, bet it would taste great with cranberries too!

    Reply
  2. Love this! An olive oil cake sounds fantastic enough on its own – but I love the addition of citrus!

    Reply
  3. Great looking cake- this would probably be a good recipe with all kinds of other citrus flavors like lemon or lime…or maybe even grapefruit! Good job :-)

    Reply
  4. Oh wow Tracy… you’ve outdone yourself with this one!! I’m so happy you were bored!! This cake is so..SO pretty!!! I’m definitely trying this one. We’re planning Memorial Day weekend at the cabin, and I’ve been trying to think of a dessert to wow them with… I think you just provided the answer!! Of course, I think I need to “practice” making it a couple of times before… :-) LOVE this… of course, I LOVE everything you post. Your recipes and photos are always perfect.. <3

    Reply
  5. You see, sometimes are bored is not always something bad! Lovely cake tracy, I’m sure the smell was amazing!

    Reply
  6. caileejoy

     /  May 1, 2014

    Oh yum yum yum!! This looks so delicious! A perfect little treat! Beautiful!!

    Reply

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