Ojai Pixie Cake with Caramel Sauce
 
Prep time
Cook time
Total time
 
This cake is easy to make and versatile. You can substitute fruit of your choice and play with the flavor combinations.
Author:
Recipe type: Dessert
Cuisine: International
Serves: 6
Ingredients
  • 6 Ojai pixie tangerines (zested, peeled and separated into segments; reserve 1 tsp of zest for the recipe, save the rest in freezer)
  • 8 tbsp unsalted butter, at room temperature
  • ¾ cup sugar
  • 2 large eggs (at room temperature)
  • ¼ tsp kosher salt
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • Caramel Sauce:
  • 1 cup sugar
  • ⅓ cup water
  • ⅔ cup Ojai pixie tangerine juice (about 4 tangerines)
Instructions
  1. Cake:
  2. Preheat the oven to 350°F.
  3. Butter and flour a 9 inch cake pan.
  4. Combine the butter and sugar and mix on medium speed until fluffy using an electric mixer.
  5. While the mixer is running, add eggs one at a time.
  6. Add the grated orange zest.
  7. In a bowl, sift together the flour, baking powder, and salt.
  8. Add the flour mixture to the batter and mix until it is incorporated.
  9. Pour the batter into the pan.
  10. Bake the cake for 45 to 55 minutes, until the cake is an even golden brown and a toothpick inserted in the center comes out clean.
  11. Let the cake cool in the pan on a wire rack.
  12. Take the cake out of the pan.
  13. Arrange the orange slices in one layer on top of the cake.
  14. Caramel Orange Sauce:
  15. Combine sugar, water, and tangerine juice in a heavy pan.
  16. Heat on moderate-high temperature until sugar is melted.
  17. Turn the heat down to low and cook until the color turns light amber, stirring occasionally.
  18. Pour the caramel on top of the cake and tangerine slices.
  19. Let it cool and serve.
Recipe by A Hungry Pen at https://ahungrypen.com/california-dreaming-ojai-pixie-tangerine-cake-with-caramel-sauce/