Mandarin Olive Oil Cake with an Unexpected Twist

Name: Mandarin Olive Oil Cake with an Unexpected Twist
Ingredients: 2 ounces water (¼ cup); 52 grams granulated sugar (¼ cup); peel from 1 mandarin; 10 ounces all-purpose flour (about 2 cups; 240 grams); ½ tablespoon baking powder; 7 ounces granulated sugar (about 1 cup; 197 grams); 3 large eggs, room temperature (58 grams); 6 ounces buttermilk, room temperature (about ¾ cup; about 2 tablespoons mandarin or other citrus zest; 55 grams mandarin or other citrus juice (¼ cup); 1 tablespoon vanilla extract (½ ounces; 12 grams); ½ teaspoon (4 grams) Diamond Crystal kosher salt; for Morton’s kosher salt or table salt use the same weight or ¼ teaspoon; 5 ounces of Brightland Ardor Chili Olive Oil (¾ cup; 150 grams); First, prepare the simple syrup: In a small saucepan set over medium heat, add the water, sugar, and mandarin peel.; Whisk until the sugar has dissolved, about 5 minutes.; Remove from heat and let simple syrup steep and cool while you make the cake.; Preheat oven to 325F. Spray a 9-inch x 2-inch round cake pan with cooking spray, or 1 tablespoon butter or oil, then line the bottom with parchment paper.; In a medium bowl, weigh out the flour and measure the baking powder. Whisk to combine and set aside; Add the buttermilk, mandarin juice and zest, vanilla extract, and salt to the bowl. Whisk until all ingredients are combined.; Set a fine mesh strainer over the mixing bowl, add the reserved flour and baking powder, and sift into the batter. Whisk dry ingredients just until fully incorporated into the wet ingredients.; Pour the olive oil into the bowl; whisk just until the batter is smooth and all ingredients are well incorporated.; Using a pastry brush or a spoon, brush/spoon citrus simple syrup over the cake. If you want, dust cake with confectioner’s sugar for a little additional sweetness and decoration.

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This month we are manifesting spring by highlighting bright fare that channels sunnier days ahead. Recipe developer Teresa Finney created a marvelous mandarin o

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Ingredients

2 ounces water (¼ cup)
52 grams granulated sugar (¼ cup)
peel from 1 mandarin
10 ounces all-purpose flour (about 2 cups; 240 grams)
½ tablespoon baking powder
7 ounces granulated sugar (about 1 cup; 197 grams)
3 large eggs, room temperature (58 grams)
6 ounces buttermilk, room temperature (about ¾ cup
about 2 tablespoons mandarin or other citrus zest
55 grams mandarin or other citrus juice (¼ cup)
1 tablespoon vanilla extract (½ ounces; 12 grams)
½ teaspoon (4 grams) Diamond Crystal kosher salt; for Morton’s kosher salt or table salt use the same weight or ¼ teaspoon
5 ounces of Brightland Ardor Chili Olive Oil (¾ cup; 150 grams)
First, prepare the simple syrup: In a small saucepan set over medium heat, add the water, sugar, and mandarin peel.
Whisk until the sugar has dissolved, about 5 minutes.
Remove from heat and let simple syrup steep and cool while you make the cake.
Preheat oven to 325F. Spray a 9-inch x 2-inch round cake pan with cooking spray, or 1 tablespoon butter or oil, then line the bottom with parchment paper.
In a medium bowl, weigh out the flour and measure the baking powder. Whisk to combine and set aside
Add the buttermilk, mandarin juice and zest, vanilla extract, and salt to the bowl. Whisk until all ingredients are combined.
Set a fine mesh strainer over the mixing bowl, add the reserved flour and baking powder, and sift into the batter. Whisk dry ingredients just until fully incorporated into the wet ingredients.
Pour the olive oil into the bowl; whisk just until the batter is smooth and all ingredients are well incorporated.
Using a pastry brush or a spoon, brush/spoon citrus simple syrup over the cake. If you want, dust cake with confectioner’s sugar for a little additional sweetness and decoration.