28 November 2013

Clementine Olive Oil Cake


It`s clementine season!

When I was a kid, I only ate orange foods. And clementines were at the top of the list. I refused to eat anything that came in another colour. I was a weird kid.



 You would think after having a diet consisting almost entirely of those small citrus fruits that I would have eventually revolted. But in fact, I love those mini oranges just as much today! With less gusto, perhaps.



In commemoration of the kid-like giddiness we get during the holiday season, I thought I would call back to my child self and make this clementine olive oil cake. It`s dense olive-oil crumb makes it a perfect companion to tea or coffee. The caramelized orange slices that garnish the top offer a zesty and chewy bite. And while the cake is fresh from the oven, it is glazed with a sugary orange sauce that seeps into the nooks and crannies and creates a slightly caramelized top.



Sounds delicious? It is both delicate and dense, sweet and tart, kid-friendly, and above all, indulgent.



Clementine Olive Oil Cake


Ingredients:

- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2/3 cup mildly flavoured olive oil
- 2 tbsp clementine zest (from three clementines), and juice of three clementines (about 1/2 cup of juice)
- 1 and 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt

(for the glaze)
- juice of one clementine
- 2 heaping tbsp of icing sugar


Directions:

1.  Preheat oven to 375F and line a loaf pan with parchment paper.
2. Whisk together the eggs, sugar, vanilla, and oil. Add clementine zest and juice and mix.
3. In a separate bowl, stir together the remaining dry ingredients, and then fold the dry ingredients into the wet ingredients just until combined.
4. Pour the batter into the prepared loaf pan, and top with thin orange slices for garnish (optional). Bake for 50-55 minutes or until browned on the surface and a toothpick inserted comes out clean.
5. Meanwhile, whisk together the glaze ingredients, and then pour the glaze slowly over top the loaf once it has cooled for about 20 minutes. Allow it to cool completely on a cooling rack before slicing.



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