This is a superb cake comes from -
SUNDAY SUPPERS AT LUCQUES
By Suzanne Goin (Knopf Publishers, $35.00) 

It is extremely easy to make, and beautiful to serve.


OLIVE OIL CAKE WITH CRÈME FRAICHE AND CANDIED TANGERINES

1 cup extra-virgin olive oil, plus extra for greasing the pan
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2cup semolina
1/2teaspoon kosher salt
1/4cup brandy
3 extra-large eggs
6 extra-large egg yolks
1 cup granulated sugar
1 cup heavy cream
1/4 cup crème fraiche
Candied tangerines (recipe follows)


Preheat the oven to 375 degrees.

Brush a 9-inch round cake pan with a little olive oil.

Sift the flour and baking powder together and stir in the semolina and salt.  Combine 1 cup olive oil and the brandy in a small bowl.

Using a stand mixer fitted with the whisk attachment, beat the eggs, eggs yolks, and sugar at high speed for 7 minutes until full volume.  Rove the bowl from the mixer and transfer the egg mixture to a large bowl.  Alternate folding in the dry and wet ingredients, a third at a time.  Pour the batter into the prepared cake pan.  Tap the pan three times to remove any air bubbles.

Bake about 40 minutes until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean.  The cake should be golden brown and spring back slightly when you touch the center.  Cool the cake on a rack for at least 15 minutes.

Using a stand mixer fitted with the whisk attachment, whip the cream and crème fraiche together to soft peaks.

Cut six slices from the cake and place them on six dessert plates.  Spoon some of the candied tangerines and syrup over each piece and dollop with the whipped cream.


CANDIED TANGERINES


1/2 vanilla bean
1 cup granulated sugar
1 cup water
6 tangerines, peeled and separated into segments

Slice the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp into a medium saucepan.  Add the vanilla pod, the sugar, and the water and bring to a boil over medium-high heat.

Meanwhile, remove all the white veins, or pith, from the tangerine segments.

Turn the heat down to low and add the tangerines to the syrup.  Simmer the fruit 3 to 5 minutes, until the tangerines look a little puffy and shiny.

Strain the mixture over a bowl and discard the vanilla pod.  Return the liquid to the pan and reduce over medium-high heat until it’s slightly thickened and coats the back of a spoon.

Allow the syrup to cool completely and gently stir in the tangerines.