190 ml (3/4 cup) tangerine juice, fresh or store-bought
375 ml (1 1/2 cup) flour
5 ml (1 teaspoon) baking powder
Zest of 1 tangerine
30 ml (2 tablespoons) poppy seeds
Tangerine flavored cream
500 ml (2 cups) 35% whipping cream
Orange peels (removed with a peeler)
45 ml (3 tablespoons) icing sugar
*** The day before, warm the cream up without boiling. Remove saucepan from the heat and add tangerine peels. Infuse for 15 minutes. Strain the cream to remove the peels and refrigerate overnight. Beat cream until soft peaks form, sprinkle with sugar and beat until firm consistency
— Preheat oven to 180 ˚C (350 ˚F).
— In the bowl of an electric mixer, beat eggs and sugar until pale. Slowly incorporate olive oil and tangerine juice. Add flour and baking powder, mixing constantly until smooth. Using a wooden spoon, add zest and poppy seeds.
— Coat a Bundt pan with oil and flour it. Pour in the batter and bake on the centre rack of the oven for 50 minutes, or until the edges are golden, and a cake tester inserted in the centre of the cake comes out clean. Cool cake completely before unmolding.
FINALE — Serve this cake at breakfast or teatime, or as a dessert with the tangerine flavored cream or vanilla ice cream.
NOTE — This cake can be made using any citrus fruit.