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Tuscan Tangerine Cake

Level: Medium

Prep time: 20 Minutes

Cook time: 1 hour + Cooling Time

Yield: 12-16

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3 1/2 cups All-Purpose Flour
1 1/2 tsp. Baking Powder
1 1/2 tsp. Flake Salt
5 Eggs
3 cups Caster Sugar
1 1/2 cups Pasolivo Tangerine Olive Oil
1 1/2 cups Tangerine Juice

For Glaze:
1 1/2 cups Fondant and Icing Sugar
2 Tbsp or more as needed of Tangerine Juice
Preheat oven to 350 degrees. Spray and flour a 12-cup Bundt pan. Whisk flour, baking powder and salt. Set aside. Beat eggs on medium-high speed until combined. Slowly pour in sugar and continue beating until thick and pale yellow. On low speed, alternate adding flour mix and Pasolivo Tangerine Olive Oil, beginning and ending with flour. Pour in Tangerine Juice and mix. Pour into pan and bake for about one hour. If the top is too brown, cover with foil. Transfer to wire rack and cool for 15 minutes. Sprinkle Powdered Sugar and drizzle glaze over the top.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



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