Iris Bakery — Thomas Edward's Tangelo, Marigold and Olive Oil Cake
A fragrant olive oil cake is infused with tangelo and a marigold syrup. Perfect served warm with mascarpone or crème fraîche, makes for an elegant dessert or afternoon tea cake.
Since 1994, Mud Australia has created elegant and timeless porcelain homewares. AU
The original Mud Australia store opened in Woollahra in 2007. Since then we’ve opened 13 stores globally.
For Baked in Mud, we’re delighted to feature Iris the Bakery, a family-run Brunswick favourite inspired by Copenhagen pastry culture. Founded by Tom and Betty, and named after their daughter, Iris has quickly become known for its seasonal, thoughtful baking.
They’ve shared their tangelo, marigold & olive oil cake — a bright citrus treat that bakes beautifully in our Baker Small.
Dry Ingredients
Fine semolina (lightly toasted) – 160 g / 5.6 oz
Plain flour – 65 g / 2.3 oz
Baking powder – 1 tsp / 4 g
Baking soda – ½ tsp / 2 g
Fine sea salt – ¼ tsp / 1 g
Wet Ingredients
Extra virgin olive oil (fruity, not bitter) – 180 ml / 6 fl oz / ¾ cup
Granulated sugar – 150 g / 5.3 oz / ¾ cup
Eggs – 2 large
Tangelo zest – Zest of 2 tangelos (~1 tbsp)
Tangelo juice (fresh-squeezed and strained) – 120 ml / 4 fl oz / ½ cup
Natural yoghurt or mascarpone – 120 g / 4.2 oz / ½ cup
Mountain Marigold Syrup
Tangelo juice – 150 ml / 5 fl oz / ⅔ cup
Sugar – 60 g / 2.1 oz / ⅓ cup
Marigold stems and leaves – a handful (or substitute tarragon)
Method
- Preheat the oven to 185 °C (no fan).
- In a mixing bowl, sift together all the dry ingredients.
- In a separate bowl, whisk the olive oil and sugar together. Add the eggs and continue whisking until thick and homogenous. Stir in the tangelo juice and zest until fully combined.
- Add the dry ingredients in three additions, stirring gently between each until just incorporated. Do not overwork the batter.
- Fold through the yoghurt or sour cream until combined. Pour the batter into the Small Baker. Bake for 45 minutes, or until a knife or skewer inserted into the centre comes out clean.
- While the cake is baking, prepare the syrup: place all syrup ingredients in a small saucepan and simmer until slightly thickened and aromatic.
- Pour the hot syrup over the cake immediately after removing it from the oven. Serve warm, ideally with crème fraîche or mascarpone.
