Ingredients
2 cups (250 grams) all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon (2 grams) kosher salt
2 tablespoons TAO Orange Pressato Olive Oil
1 tablespoon pure vanilla paste or extract
1 tablespoon orange liqueur, such as Grand Marnier (optional)
1/2 cup (113 grams) unsalted butter
1 cup (200 grams) granulated sugar
1 large egg plus 3 yolks
1/3 cup freshly squeezed mandarin or orange juice
2 tablespoons finely grated mandarin or orange zest
Mandarin Marmalade Topping
1 large or 2 medium mandarins (about 280 grams), halved and very thinly sliced, seeds removed and cut into 1/2-inch pieces
1/2 cup freshly squeezed mandarin or orange juice
3/4 cup (150 grams) granulated sugar
1 tablespoon orange liqueur, such as Grand Marnier (optional)
Directions
Arrange racks in the center of the oven and preheat to 350°F. Coat a 9” x 5” loaf pan with nonstick spray. Line the pan with parchment so that it overhangs about 1 inch on each of the long sides of the pan. Coat paper with nonstick spray.
Whisk flour, baking powder, and baking soda in a large bowl until no lumps remain, sift if necessary.
Meanwhile, combine oil, vanilla, and liqueur (if using) in a small measuring cup or bowl.
Using an electric mixer (or stand mixer fitted with the paddle attachment) on medium speed, beat butter, granulated sugar, and salt in a large bowl, scraping down sides, until well combined (butter does not need to be fluffy), about 2 minutes. Beat in egg and yolks on medium-low speed, one at a time, until incorporated. Scrape down sides and beat on high speed until mixture is pale yellow, light, and fluffy for about 3 minutes. Stop the mixer and add the vanilla mixture and beat at high speed until incorporated, light, and fluffy, about 30 seconds.
Reduce mixer speed to low and gradually beat in half of the dry ingredients until almost completely incorporated, then add 1/3 cup mandarin juice plus the zest and beat until almost incorporated. Finally, add the remaining dry ingredients and beat until fully incorporated.
Scrape the sides and bottom of the bowl to ensure the batter is fully mixed. Transfer the batter to the prepared pan, smoothing the top with a silicone spatula or metal offset spatula.
Bake the cake until browned, the edges begin to pull away from the pan, and a cake tester inserted in the center comes out clean, or the internal temperature of the center of the cake is 200°F, about 40 to 50 minutes. Let cool for 1 hour in a pan.
While the cake cools, make the marmalade. Toss mandarin pieces, 1/2 cup juice, and 3/4 cup sugar in a medium saucepan and bring to a simmer over medium-low heat, and cook, stirring occasionally, until the mixture is thick and syrupy and the mandarin rind is dark orange color, about 45 to 60 minutes. Remove from heat and let sit until ready to glaze.
Pour warm glaze over cooled cake while still in the pan and let sit until glaze has been absorbed and mandarin pieces are cool, about 30 minutes. (For a less-sweet cake, use half of the glaze and use the rest as you would a jelly or jam.)
When you're ready to serve, remove the glazed cake from the pan, discard the parchment, and slice it into pieces as thick or thin as you like.
Adapted from Food 52 by Rick Martinez