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  • All Year
  • 2 hours
  • Serves 8

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Tangerine Balsamic Vinegar

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Citrus Olive Oil Cake with Tangerine Balsamic

Chef James Frese brings us an old world citrus zest cake topped with a dollop of sweet cream. An orange slice macerated in Tangerine Balsamic completes this bright, flavorful confection.

Ingredients

  • 5 Oranges, zest peels and reserve orange sections
  • 5 Eggs
  • 2 c Milk
  • 2 c Extra Virgin Olive Oil
  • 3 3/4 c Sugar
  • 3 1/2 c All purpose flour
  • 3/4 t Baking powder
  • 3/4 t Baking soda
  • pinch Sea salt
  • 1 T Tangerine Balsamic
  • 1 t Honey
  • 2 c Heavy cream
  • 1 t Sugar
  • Splash Vanilla extract
  • 1 c Mascarpone cheese

Directions

  • 1. Preheat oven to 350 degrees.
  • 2. In a large mixing bowl: mix eggs, sugar, orange zest, milk and Extra Virgin Olive Oil until just combined.
  • 3. Sift flour, baking powder, baking soda and salt together in a separate bowl
  • 4. Slowly mix dry ingredients into wet ingredients.
  • 5. Pour batter into cake pans, or muffin tins, coated with non-stick spray.
  • 6. Bake cake for 50-60 minutes, less time if using muffin tins. Test with a toothpick. Allow to cool.
  • 7. Peel oranges and cut into sections; toss with balsamic and honey in a small bowl. Let stand for 15 minutes.
  • 8. Whisk heavy cream, sugar and vanilla extract until soft peaks form.
  • 9. Gently fold in mascarpone cheese. Keep refrigerated until ready to use.
  • 10. At serving: Place cake slices or muffins on serving dishes to serve. Top with a dollop of sweet cream and garnish with orange sections.

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Citrus Olive Oil Cake with Tangerine Balsamic

  • All Year
  • 2 hours
  • Serves 8

Chef James Frese brings us an old world citrus zest cake topped with a dollop of sweet cream. An orange slice macerated in Tangerine Balsamic completes this bright, flavorful confection.

Ingredients

  • 5 Oranges, zest peels and reserve orange sections
  • 5 Eggs
  • 2 c Milk
  • 2 c Extra Virgin Olive Oil
  • 3 3/4 c Sugar
  • 3 1/2 c All purpose flour
  • 3/4 t Baking powder
  • 3/4 t Baking soda
  • pinch Sea salt
  • 1 T Tangerine Balsamic
  • 1 t Honey
  • 2 c Heavy cream
  • 1 t Sugar
  • Splash Vanilla extract
  • 1 c Mascarpone cheese

Directions

  • 1. Preheat oven to 350 degrees.
  • 2. In a large mixing bowl: mix eggs, sugar, orange zest, milk and Extra Virgin Olive Oil until just combined.
  • 3. Sift flour, baking powder, baking soda and salt together in a separate bowl
  • 4. Slowly mix dry ingredients into wet ingredients.
  • 5. Pour batter into cake pans, or muffin tins, coated with non-stick spray.
  • 6. Bake cake for 50-60 minutes, less time if using muffin tins. Test with a toothpick. Allow to cool.
  • 7. Peel oranges and cut into sections; toss with balsamic and honey in a small bowl. Let stand for 15 minutes.
  • 8. Whisk heavy cream, sugar and vanilla extract until soft peaks form.
  • 9. Gently fold in mascarpone cheese. Keep refrigerated until ready to use.
  • 10. At serving: Place cake slices or muffins on serving dishes to serve. Top with a dollop of sweet cream and garnish with orange sections.