Adapted from A Good Appetite
via Smitten Kitchen
Use any tangerine you like for this cake, such as pages, murcotts, tangelos, fremonts, clementines or honeys; larger fruits will be easier to supreme, so bear that in mind when choosing. Or try blood or regular oranges, or even a grapefruit, pomelo, or meyer lemons; all pair nicely with olive oil.
For the olive oil, use something flavorful, but not über-expensive; unless money is no object to you, or your parents own an olive oil farm.
I liked the richness that the crème fraîche lent to the cake, and having extra to dollop on the finished cake (you can easily make your own
), but you can substitute sour cream, buttermilk or plain, whole milk yogurt if you you prefer.
Nutritional values are based on one of eight servings.