Olive oil cake with creme fraiche and candied tangerines Recipe - Los Angeles Times
"You know your kitchen is small when you're making salad on the stove," Suzanne Goin says as she pulls a cutting board over to her range and meticulously begins to slice radicchio leaves into long,...
Ingredients
- 1/2 vanilla bean
- 1 cup sugar
- 1 cup water
- 6 tangerines, peeled and separated into double segments
- 1 cup plus 1 tablespoon olive oil, divided
- 3/4 cup plus 1 tablespoon flour
- 2 1/2 teaspoons baking powder
- 1/2 cup fine couscous
- 1/2 teaspoon kosher salt
- 1/2 cup brandy
- 3 extra-large eggs
- 6 extra-large egg yolks
- 1 cup heavy cream
- 1/4 cup creme fraiche
- Candied tangerines
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