This recipe is a New Oak Ranch favorite, developed by Karen to showcase all of the Ranch’s crops … lavender, Ojai Pixie tangerines, olive oil and walnuts.  It is guaranteed to become a family favorite!

At New Oak Ranch, Karen prepares this cake using Ojai Pixie tangerines.  The tangerines provide an intense and distinctive flavor to the cake but since the tangerine season is limited, orange juice and zest make a satisfactory and tasty year-round substitute. 

New Oak Ranch
Olive Oil Cake with Walnuts and Ojai Pixie Tangerines

Bottom Layer:
2 tablespoons flour
1 tablespoon butter
1/3 cup sugar
½ cup walnuts
Cake:
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ½ tablespoons Ojai Pixie tangerine zest
½ cup chopped walnuts
3 eggs, beaten
2 cups sugar
1 ¼ cups olive oil
1 cup milk
½ cup fresh Ojai Pixie tangerine juice
Optional Topping:
1 cup whipping cream (optional)
3 tablespoons confectioners’ sugar
12 sprigs of lavender or 1 tablespoon lavender buds (optional)

Preheat oven to 350 degrees.  Generously butter the bottom and sides of a 10-inch springform pan.  In a food processor fitted with a metal blade, combine the 2 tablespoons flour, 1 tablespoon butter, 1/3 cup sugar and ½ cup walnuts.  Pulse until ingredients are combined and the walnuts are chopped to the size of very small peas.  Spread the mixture in the bottom of the pan and gently pat to form an even layer.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.  Stir in the Ojai Pixie tangerine zest and walnuts and set aside. In a large bowl, whisk together the eggs, sugar, olive oil, milk and Ojai Pixie tangerine juice until smooth and fully combined.  Add the dry ingredients and stir with a wooden spoon until well blended.  Pour the batter into the prepared pan and smooth the top.  Bake for 60 to 70 minutes – until a toothpick inserted in the center of the cake comes out clean.  Remove from the oven and place on a rack to cool.  When cool, run a knife along the edge of the pan and release the sides of the pan.  Slice into wedges and serve.

If desired, whip the cream until soft peaks begin to form.  Add the sugar and continue to beat just until the sugar is incorporated.  Place a dollop of cream on top of each slice and garnish with lavender sprigs or sprinkle with lavender buds.  Serves 12.

Cook’s Note:
The lavender garnish not only creates a showstopper presentation but provides a delicious hint of lavender flavor and aroma.

More Recipes by Karen can be found in her cookbook - A Taste of Coratia - which can be found at www.atasteofcroatia.com.