Tangerine Olive Oil Bundt Cake

Guys…I finally got myself a bundt pan! It’s honestly been a long time coming. Getting equipment is always a drag for me. Don’t get me wrong, I love buying all the appliances and tools out there, but I HATE spending so dang much on it! I’ve been thrifting a lot more this past year for my props which has been a blast, but there are just some things you have to spend a little more money on, and the Nordic Ware bundt pans are SO worth it. And no this post isn’t sponsored by them, I just adore all their designs and the heavy duty feel their pans have. Don’t know why I didn’t invest in one sooner. OH and… I know summer is pretty much over, but I treated myself and got an ice cream maker as well. Can’t wait to start testing out recipes for you all because who doesn’t like ice cream all year round? I actually prefer it in the winter (I know I’m weird) because it doesn’t melt as fast. I’m a slow, slow eater haha!

Anywhooo, you must be wondering where I’ve been. I hope that my absence on here and on social media doesn’t change how you feel about me. There has been a major family issue I’ve had to deal with lately and I needed to take it easy & give myself the time to let it all sink in. If you’re new or haven’t been following along, welcome welcome welcome. The issue I’m talking about it my grandmother & her illness (cancer). I hardly speak on it because it is one of the hardest topics for me to openly write about without breaking down and becoming a sobbing, crying, depressed human being. Although I know that talking about it will help in the long run, it’s just taking me some more time. The cancer is spreading rapidly. Chemo is no longer and option because her body is so weak from the last 6 rounds and the medication given to her post-chemo. Watching her struggle, wince in pain, and continue to slowly get weaker is starting to wear on me. I love her the way I love my parents, because she was one to me. She has been one of my biggest supporters since the day I was born & has taught me more than I can remember. As the day nears, my heart sinks a little more each day, but I am trying to find the good in all of it. But for now, this is all I’ll share. I will write more on it when I am ready.

On the other hand. An and I got our puppy. It has got to be one of the happiest moments of my life. His name is Hodor, like the character from the show Game Of Thrones (GOT). As you might already know, we LOVE GOT, so really there was no better name. He is a full bred Samoyed and is as cute as can be. Pretty much a tiny cloud walking around on earth right now, but is growing more and more everyday. It has also been a huge change since he came into our lives, and we are still learning to adjust. But I hope that explains a little more about why I’ve been so inactive and I hope you understand and stick around cause I have so much more coming, like this tangerine olive oil cake!

This was in collaboration with Pasolivo, which is a California olive oil company in Paso Robles. What I love about them is that they do EVERYTHING on site! From hand picking their olives, to pressing them & bottling it up. Also, did I mention it’s in Paso Robles??? That’s only a few hours from me! Talk about locally sourced, good quality olive oil. What really caught my eye were their flavored olive oils. They have a pretty large selection of herby & citrus flavors, so with this bundt cake, I chose to use the tangerine olive oil. This was such a treat to make and tasted so dang good out of the oven. Tangerine flavor all throughout the cake… you’re gonna love it. And as always, make sure to tag me in your creations! I love seeing them! xoxo

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TANGERINE OLIVE OIL CAKE RECIPE 

INGREDIENTS

for the olive oil cake

  • 5 eggs (room temp)
  • 1 cup granulated sugar
  • 2 tangerine (zested)
  • 1 cup Pasolivo tangerine olive oil
  • 2 cups cake flour (sifted)
  • 1 1/4 tsp. baking powder
  • 1 tsp. sea salt

for the cream cheese glaze

  • 1/8 cup unsalted butter (room temp)
  • 2 oz. cream cheese (room temp)
  • 1/2 cup powdered sugar
  • 3 tbsp fresh tangerine juice

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DIRECTIONS

for the olive oil cake

  • Preheat oven to 325°F.
  • Butter & flour a bundt pan.
  • In a medium bowl, sift together the flour, baking powder & salt. Set aside.
  • In a separate bowl, beat the eggs, sugar, and zest on medium speed till pale & fluffy.
  • Continue beating as you slowly pour in the olive oil. Keep beating for 2 minutes.
  • Slowly add the flour into the mixture in 3 batches, stopping to scrape down the sides of the bowl before adding more.
  • Pour into prepared pan & bake for 1 hour.
  • Let the cake cool in the pan for at least 15 mins before transferring to a wire rack. Meanwhile, make the frosting/glaze.

for the cream cheese glaze

  • In a small bowl, combine all ingredients and beat till smooth.
  • Microwave for desired consistency. I did a thin glaze which took ~30 seconds.
  • Pour, drizzle or spread on frosting/glaze.

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