Sweet but with a deep nutty flavor, this soft moist cake has that nice crunchy sugary top that everyone loves.
Ingredients
For the cake
- 2 eggs
- 1 c sugar
- 1/2 c olive oil
- 1/2 c tahini
- 3/4 c freshly-squeezed mandarin orange juice
- 1 1/2 c flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tbsp. orange zest
For the glaze
- 1/2 c sugar
- 1/4 c freshly-squeezed mandarin orange juice
Instructions
- Preheat oven to 350.
- Whisk together the eggs and 1 cup sugar in a large mixing bowl until smooth.
- Whisk the oil in in a few additions to make sure it's totally emulsified, then stir in the tahini and mandarin juice.
- In a seperate bowl, whisk together the flour, baking powder and salt. Sift the dry ingredients into the wet in a few additions, stirring just until incorporated each time. Lastly, fold in the zest.
- Pour this mixture into a greased loaf cake pan and bake for 50-60 minutes until a toothpick comes out clean.
- To make the glaze, heat the 1/2 cup sugar and 1/4 cup of mandarin orange juice in a small saucepan over medium heat. Swirl the pan around over the heat until the sugar has dissolved. Let the mixture simmer and reduce for just a few minutes then remove from the heat. Reserve and keep warm until the cake is ready.
- Remove the cake from the pan and let it cool a little. Then pour or brush the warm glaze over the top and sides. This will form a sugary crust that seals the cake and keeps it moist. Let the glaze cool and harden before serving.
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