Tangerine + Olive Oil Tea Cake

 

d5fa9073-7a71-4104-b467-ef77096b28ab1.jpg

 

If you’ve never baked with olive oil before, trust me you’re going to love it. I sub olive oil a lot in baking when butter is called for. I loveeeee butter but lets be real it’s not great for you. Switching out olive oil (or coconut) is a great way get in some good fats and antioxidants. Give it a try and let me know what you think!

Oh and bonus.. this is a one bowl cake too!

Cake Ingredients:

1cup olive oil

3/4 organic cane sugar

2cups spelt flour

1/3c almond flour

2tsp baking powder

1/tsp salt

1tbs tangerine (or orange zest)

3tbs lemon juice

2tsp vanilla bean paste

3 large eggs

Tangerine Glaze

1cup powdered sugar

3tbs tangerine juice

1tbs tangerine zest

 

Preheat oven to 375. Grease a 5×9 loaf pan with a tsp of olive oil.

In the bottom of a large bowl, whisk the sugar and olive oil. Add the eggs one at a time whisking continuously. Next add the lemon juice, zest and vanilla.

Switch to a wooden spoon or spatula and fold in the spelt flour, almond flour, salt, and baking powder.

Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.

To make the Glaze: Whisk together the powdered sugar, juice and zest until smooth and glossy. When the cake has cooled pour the glaze over the top. Garnish with fresh citrus slices!

Leave a Reply