If you’re a fan of marmalade, you’ll love the quick-candied citrus in the filling and on top of this elegant dessert. Its slight bitterness echoes the flavors in the cake, which is made with more tangerines plus olio nuovo—the fresh, unfiltered “new olive oil” of the season. Choose bright orange fruit with fairly tight-fitting skins, such as Clementines or Gold Nuggets.
1/2 cup olio nuovo* or another favorite extra-virgin olive oil, plus more for the pan
1 1/2 cups flour, plus more for the pan
1 teaspoon baking powder
1/2 teaspoon each kosher salt, baking soda, and ground cardamom
6 tablespoons toasted sesame seeds, divided
1/2 cup granulated sugar
2 large eggs
1 tablespoon finely shredded tangerine zest
1/2 cup tangerine juice
3/4 cup granulated sugar
5 medium tangerines (10 oz.), thinly sliced crosswise including peel, ends and seeds discarded
1 cup heavy whipping cream
How to Make It
Make cake: Preheat oven to 350°. Brush an 8-in. square pan with oil and dust with flour. In a medium bowl, combine remaining 11/2 cups flour, the baking powder, salt, baking soda, cardamom, and 3 tbsp. sesame seeds.
In a large bowl with a mixer on medium- high speed, beat remaining 1/2 cup oil with the granulated sugar until well blended, 1 to 2 minutes. Add eggs and beat until slightly bubbly, 1 to 2 minutes. Incorporate tangerine zest and juice on low speed until blended. Add flour mixture and beat on medium-low speed until batter is smooth, scraping inside of bowl as needed, about 1 minute more. Scrape batter into prepared pan. Set aside 1 tsp. sesame seeds. Sprinkle remaining sesame seeds over batter.
Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cake cool on a rack 10 min-utes. Loosen cake from sides of pan and invert onto rack. Invert cake, sesame- side up, onto another rack and let cool completely.
Meanwhile, make topping: In a 11/2- to 2-qt. saucepan, bring granulated sugar and 3/4 cup water to a boil over medium-high heat. Add tangerines and any juice and bring to simmering. Reduce heat and simmer, stirring occasionally, until skin is translucent and tender, 30 to 45 min- utes. Let cool completely (if you like, set pan in ice water to speed it up).
Chop 2 tbsp. candied tangerines and put in a bowl with cream. Beat with a mixer on medium speed until cream holds a soft peak. Split cake horizontally with a serrated knife. Set bottom half on a plat- ter and spoon cream on top. Scatter three-quarters of candied tangerines with a little syrup over cream. Set cake top over cream and sift on some pow- dered sugar. Toss remaining candied fruit with reserved 1 tsp. sesame seeds and arrange over cake.
MAKE AHEAD The cake, up to 1 day, airtight at room temperature. The candied tangerines, up to 1 week, chilled airtight; bring to room temperature before using.
*Find olio nuovo such as California Olive Ranch Limited Reserve at well-stocked supermarkets.