MANDARIN OLIVE OIL CAKE
Prep 20 min. Total time 3 hrs b/ c of cooling
1/2 c . olive oil, plus more for pan
1 1/2 c . all-purpose flour, spooned and leveled, plus more for pan
1/2 t. baking powder
1/4 t. baking soda
1/2 t. pinch a pinch of fine salt
3/4 c. whole milk
2 T. unsalted butter, melted
1 t. pure vanilla extract
1 T. finely grated mandarin zest, plus 6 T. mandarin juice (about six mandarins)
1 c. granulated sugar
2 large eggs
1 14 c. confectioner's sugar
HEAT oven to 350 degrees. Brush a loaf pan with o oil and dust with flour, tapping out excess.
WHISK together flour, baking powder, baking soda, and 1/2 t. salt in medium bowl, set aside. In a separate bowl, whisk together the oil, butter, vanilla, mandarin zest, and 4 T. of the mandarin juice; set aside.
BEAT the granulated sugar and eggs in a large bowl with an electric mixer on med-high until light and fluffy -- 2 to 3 minutes.
REDUCE speed to low and add the flour mixture and milk mixture alternately, beginning and ending with the flour mixture and mixing well between additions. (The batter will be thin),
TRANSFER the batter to the prepared pan and bake until toothpick inserted in the center comes out clean, 60 minutes (or 70).
COOL cake in pan 30 minutes, transfer to wire rack to cool completely.
COMBINE the confectioner's sugar, the remaining juice and the remaining pinch of salt in a small bowl. Whisk until smooth. Add a teaspoon of water or more juice is needed to loosen. Drizzle over cooled cake. Let set before serving.