![]() Store leftover tangerine olive oil cake in an airtight container at room temperature for up to 3 days. Or a drizzle of tangerine icing made with 2 tablespoons of tangerine juice, zest of 1 tangerine and about 1 ½ cup of powdered sugar.A scoop of vanilla ice cream or orange ice cream.But if you want something extra, you could serve them with: I love these mini tangerine bundt cakes with just a light dusting of powdered sugar. ![]() ![]() If you need the cake to look pretty, go with the mini bundt cakes or a whole round cake. So aesthetically, the muffins won’t look super pretty. Note that when baking in a cake pan or muffin tins, the cake will come out flat on top.This recipe will work in an 8” round cake pan or standard size muffin tins.You can substitute sour cream instead of yogurt.Try it with lemon zest or grapefruit zest for a different flavor. You can use any type of citrus zest in this recipe: tangerine, clementine, even regular orange zest.If you don’t have tangerine olive oil, simply use more tangerine zest to boost the flavor along with regular olive oil.I would recommend a tangy cream cheese frosting to go with it. ➤ Tip: If you want to make a layer cake, double the recipe and bake in 2 cake pans. The crumb is extremely moist and soft, and so delicious. The cake will come out totally flat on top, which will actually be perfect if you want to make a layer cake. Bake the cake at the same oven temperature for about 27 minutes. If I didn’t have bundt pans, this would be my preferred way to bake this tangerine cake. You could also opt to bake the whole thing in an 8” cake pan. Muffin tins will work but they won’t be very pretty. However, note that these will not come out with a high dome like your typical muffins since the recipe was developed to have flat bundt cake bottoms. Baking tangerine olive oil cake in muffin tins Bake them at the same oven temperature for 17-18 minutes. One batch will yield about 10-11 muffins. If you don’t have mini bundt pans, you can bake these in standard size muffin tins. Divide batter evenly among your bundt pans and bake until a toothpick inserted into the center comes out clean.Mix with a whisk or fold with a spatula until incorporated.Add the flour mixture to the liquid mixture.You could also use a stand mixer or electric hand mixer here. Add egg, yogurt, olive oil and vanilla extract to a large mixing bowl.Add the dry ingredients to the tangerine sugar and set aside. Rub the tangerine zest with sugar in a small bowl until fragrant and the sugar turns light yellow. ![]() Making mini tangerine bundt cakes Making the tangerine olive oil cake batter They’re still loveliest as mini bundt cakes, but my second choice would be to bake it as a whole cake. I’m happy to report this tangerine olive oil cake recipe can be baked in pretty much anything. So I decided to test the recipe in a cake pan and also in muffin tins. I got them a few years back at TJMaxx very cheaply but I don’t know if you can still find them easily these days. My original recipe uses these mini bundt tins. ➤ The advantage of using olive oil or any type of oil in cake is that you will always get extremely moist crumb. Here are all the ingredients you’ll need for this recipe: Ingredients for Tangerine Olive Oil Cake But you can easily substitute regular olive oil and increase the amount of zest to boost the flavor. I originally made these cakes with a tangerine infused olive oil, gifted to me by Paso Olivo. This easy tangerine olive oil cake can be made with tangerines, clementines or any type of orange zest you have on hand. Though you could certainly add a tangerine icing similar to the lemon icing on these mini lemon bundt cakes.įor me, the sweetness is perfect with just a dusting of powdered sugar to give them a little snowy winter effect. They are perfect with tea or coffee and don’t need any additional frosting or icing. These little mini bundt cakes are extremely moist and soft. These little soft bundt cakes will brighten up any gloomy winter day. Tangerine Olive Oil Cake is infused with a refreshing winter flavor from tangerine zest and made super moist with olive oil.
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