Poppyseed Tangerine Olive Oil Cake

Cooking Label
Prep Time
20 Minutes
Cook Time
60 Minutes
8-10 Servings
2 cups all purpose flour
1 1/4 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 large eggs, beaten
1 1/2 cups whole milk
1/2 cup Pasolivo Tangerine Olive Oil
grated zest of 1 orange
1 tsp. pure vanilla extract
1/2 cup sliced almonds
1 tsp. Poppyseeds
Preheat the oven to 350 degrees F. Sift together the flour, sugar, salt, baking powder and baking soda. Make a well in the center of the dry ingredients and whisk in the eggs, milk, Pasolivo Tangerine Olive Oil, orange zest and vanilla. Add the almonds and poppyseeds to the batter, and mix with a spatula or wooden spoon.

Pour the batter into a greased bundt cake pan. Bake for 55 to 60 minutes, until the cake is golden on top. Let cool, invert on a plate and dust with confectioners sugar if you like.

The Pasolivo Tangerine Olive Oil shines in this recipe!
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