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Olive Oil Citrus Cake With Candied Tangerine Peel

Olive oil citrus cake topped with crystallized tangerine zest, blueberries, and powdered sugar

Back in the summer I tested a recipe for Olive Oil (Citrus) Cake for Polina Chesnakova's upcoming cookbook Piece of Cake and loved it so much, I made it again this past weekend but with a few changes.  

Instead of making the cake in a round pan as the recipe called for, I divided the batter into two loaf pans and baked the rectangular cakes for about 10 minutes shorter. I also topped each cake with candied tangerine peel. This was my first time making candied citrus peel, and I followed Domenica Marchetti's recipe but cut the time for each step by half because I used an oxo zester to make ribbons of tangerine skin which were quite a bit thinner than the orange peel Domenica used in her recipe. 

Scattered with fresh blueberries and heavily dusted with powdered sugar, this was such an easy to make but satisfying dessert to share with a few friends. The ingredients included buttermilk, olive oil (of course), citrus zest, and eggs, just to name a few. You'll not need any special equipment nor hours to put this cake together.

I guess you'll just have to wait for the book to come out!