Greek Yogurt Tangerine Cake

Step 1

Heat oven to 350F degrees. Lightly grease a 9-inch springform pan with either nonstick spray or butter. Set aside.

Step 2

In the bowl of an electric mixer, add sugar and zest from 2 tangerines and mix on low for a minute or so. (This will infuse the sugar with tangerine flavor.) Add in butter, olive oil, eggs, Fiori di Sicilia flavoring and vanilla and mix on low until well combined, a minute or so. Add yogurt and mix on low for 30 seconds or until well blended.

Step 3

Add flour, baking powder and salt, and stir in by hand. Spoon batter into prepared pan.

Step 4

Cut the 2 tangerines for topping into very thin slices, rind and all. Flick away any seeds, but there shouldn't be any or many. I like to cut the slices into half moons, so I can decorate the cake in such as way as to delineate where the cake should be cut. But keep the slices whole and round if you prefer that. Lay the slices onto the top of the cake.

Step 5

Bake for 50-55 minutes, until cake springs back when gently pressed with fingertips. Remove from oven and set on a heatproof surface to cool.

Step 6

Make glaze / topping: While cake is baking, in a small saucepan, heat the butter, honey and the juice that you saved from the 2 tangerines you zested for the cake. Simmer it for 3-4 minutes. Set aside.

Step 7

When cake is out of the oven and has cooled for at least 30 minutes (or longer), you may gently drizzle the syrup on top. I do it with a small soup spoon, allowing the glaze to soak in before adding more to the top of the cake. It should absorb pretty quickly.

Step 8

Makes 10 servings.