Tasty Treats

Those who read this blog regularly know cooking and baking are hobbies and a stress-reliever when I have the time to indulge in it. Last week I tested a recipe before I made it for mom on Mother's Day, and it was so delicious I think it's the best cake I have made this year. 

MANDARIN OLIVE OIL CAKE

Serves 8

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.

There are a few things Arkansas is 'famous for,' in the food category: pink tomatoes, peaches, watermelon, and finally -- strawberries! The strawberries came out two weeks ago so I have been stocking up. When not gobbling them up whole or freezing them, I am using them any way I can. Excy loves my strawberry-rhubarb pie, but my frequent staples are shortbread and an Indian strawberry bread. If anyone is interested, I'll post these as well.