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Chef James Frese brings us an old world citrus zest cake topped with a dollop of sweet cream. An orange slice macerated in Tangelo Orange Balsamic Vinegar completes this bright, flavorful confection.
Products used: Tangelo Orange Balsamic Vinegar,
5 Oranges, zest peels and reserve orange sections
5 Eggs
2 cups Milk
2 cups Extra Virgin Olive Oil
3¾ cups Sugar
3½ cups All purpose flour
¾ tsp Baking powder
¾ tsp Baking soda
pinch Sea salt
1 Tbsp Tangelo Orange Balsamic Vinegar
1 tsp Honey
2 cups Heavy cream
1 tsp Sugar
Splash Vanilla Extract
1 cup Mascarpone cheese
Preheat oven to 350 degrees.
In a large mixing bowl: mix eggs, Sweet, orange zest, milk and Extra Virgin Olive Oil until just combined.
Sift flour, baking powder, baking soda and salt together in a separate bowl
Slowly mix dry ingredients into wet ingredients.
Pour batter into cake pans, or muffin tins, coated with non-stick spray.
Bake cake for 50-60 minutes, less time if using muffin tins. Test with a toothpick. Allow to cool.
Peel oranges and cut into sections; toss with balsamic and honey in a small bowl. Let stand for 15 minutes.
Whisk heavy cream, sugar and vanilla extract until soft peaks form.
Gently fold in mascarpone cheese. Keep refrigerated until ready to use.
At serving: Place cake slices or muffins on serving dishes to serve. Top with a dollop of sweet cream and garnish with orange sections.
