Citrus Sponge Cake

After visiting Israel and Spain, with their wonderful citrus fruits, honey and olive oil, I came back craving for more. So, I came up with this moist and aromatic citrus cake, and was very happy with how it turned out. Try it and enjoy.

Prep time: 30 minutes
Baking time: 35 minutes
Cooking time: 15minutes
Makes: 12 portions

Ingredients:
For the cake:
2/3 cups tangerine juice (from 2 large, washed well )
4 L eggs, at room temperature
1 cup sugar
¼ cup light olive oil
½ tsp vanilla
1½ cups flour
2 tsp baking powder
Dash salt
For the syrup:
½ cup lime juice (from 2 medium, washed well)
½ cup sugar
¼ cup honey (preferably orange blossom)
¾ cup water
For the candied lemon zest:
1 large lemon, washed well
¼ cup sugar
½ cup water

1. The cake: Preheat the oven to 350F (175C). Oil and lightly dust with flour a 9½” (24cm) deep cake pan. place in the fridge until using. Juice 2 large tangerines and measure 2/3 cup juice. (Keep the tangerines peels for the syrup.)
2. Place the eggs and sugar in the mixer bowl, fitted with the whipping hook. Whip on medium-high speed about 3-4 minutes until the mixture doubles in volume and is light and fluffy. Gradually add the oil and then the tangerine juice and vanilla. Lower the speed to medium- low and add the flour, baking powder and salt. Whip for 2 minutes, scraping the sides of the bowl once.

3. Transfer the mixture into the prepared pan and bake for 35 minutes, until the cake is golden and if you press on the top it bounces back. Take out of the oven and place on a rack, keeping the cake in the pan. Cool to room temperature.
4. The syrup: while the cake is baking, juice 2 limes and measure ½ cup juice. Cut the limes and tangerine peels into quarters and place in a small pot with the lime juice, sugar, honey and water. Bring to the boil and cook on medium heat for 3-4 minutes. Strain, pressing with a spoon on the peels, to extract as much flavor as possible.

5. The candied lemon zest: with a vegetable peeler, peel strips of the yellow rind, then cut them into thin strips with a sharp knife. Place in a small pot with the sugar and water and bring to the boil. Lower the heat to medium-high and cook for 6-7 minutes, until the zest is clear and shiny and most of the syrup evaporated. Let cool a bit.

6. Poke the cake several times with a toothpick, and pour the warm syrup over it. Let stand in the pan until the syrup is soaked. Carefully transfer to a serving plate and decorate with the candied lemon zest.