My friend Helene’s olive oil, poppy seed and tangerine cake

My friend Helene’s olive oil, poppy seed and tangerine cake

Serves : 8-10
Prep time : 15 min
Cook time : 50 min


  • 3 eggs, room temperature
  • 250 ml (1 cup) sugar
  • 190 ml (3/4 cup) extra virgin olive oil
  • 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.