April 16, 2012

tangerine-poppyseed olive oil cake

you guys - i made THE BEST cake ever yesterday. i had been wanting to make an olive oil cake for what seemed like years and finally did. it was so easy, moist, and delicious. because we have cabinets full of liquid ingredients to choose from, i gave it a few upgrades (see below) but have no doubt that the more basic version would be equally delicious. see below for the recipe.

tangerine-poppyseed olive oil cake

2 cups all purpose flour
1.25 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, beaten
1.5 cups whole milk
1/2 cup Pasolivo Tangerine Olive Oil
grated zest of 1 orange
1 teaspoon pure vanilla extract or, if you're fancy like me, use 1 tsp fiori di sicilia, instead
1+ tablespoon poppyseeds

preheat oven to 350 degrees. sift together flour, sugar, salt, baking powder, and baking soda. make a well in the center of the dry ingredients and whisk in the eggs, milk, olive oil, zest*, and vanilla/fiori di sicilia. stir in the poppyseeds with a wooden spoon or spatula.

pour the batter into a greased bundt cake pan and bake for 45–60 minutes, until the cake is golden on top. invert on a plate and dust with confectioners sugar or top with powdered sugar glaze**.

* i zested the orange right onto the dry ingredients.
** i made my powdered sugar glaze with Faretti Biscotti liqueur and a splash of water, then sprinkled a few more poppyseeds on top for good measure.