Olive Oil Skillet Cake with Tangerine Glaze

Whole tangerines are transformed into a quick marmalade-like glaze to top this not-too-sweet cake. Olive oil and buttermilk keep the cake moist, while also adding richness and a slight tang to every bite.

5 small tangerines

1 cup water

1/2 cup sugar

2 tablespoons honey

2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1 tablespoon tangerine zest

1/2 teaspoon salt

2 eggs

1 cup buttermilk

1/2 cup olive oil

Preheat oven to 350°F. Wash and dry tangerines. Zest and juice one of the tangerines and set aside.

Trim the ends of the remaining 4 tangerines and cut crosswise into thin slices.  Place the slices in a 10-inch Toughened Non-stick PRO fry pan and cover with water. Bring water to a simmer and cook until peels are softened, about 10 minutes. Add sugar and honey and continue simmering for 10 minutes longer. Pour glaze into a bowl and set aside. Let pan cool slightly while making cake batter, but do not wipe out pan.

Whisk together flour, sugar, baking powder, tangerine zest, and salt in another bowl. In a separate bowl, whisk together eggs, buttermilk, olive oil and tangerine juice. Pour the wet ingredients into the dry ingredients and stir just to combine.

Pour the batter into the same fry pan and place in preheated oven. Bake until golden brown, and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Remove from the oven and let cool slightly. Serve slices of cake topped with some of the tangerine glaze.