Photo by Sara Remington
Each year around this time, my hubby and I try to come up with a plan for Valentine’s Day and usually it winds up being an overpriced meal out because we’re both too tired to cook. But this year, we are staying in and I am honored to have been asked to be a part of a Virtual Valentine’s Party to celebrate the release of Sarah Copeland’s new cookbook, The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and For Each Other. We won’t be able to be together on the actual day, so we decided to celebrate a week early with a delicious meal and finished it off in the best way we can, with cake.
There were all the obvious finishes to the meal which pretty much all revolved around chocolate, chocolate cake, chocolate soufflé, chocolate dipped strawberries, but I decided instead to take it in a whole different direction and baked Sarah’s Olive Oil Cake with Tangerine Marmalade. It was so simple to make and tasted just divine.
The marmalade was just tangerines and sugar, which boiled on the stove until the rinds were soft and the juice syrupy. The most difficult part was probably dealing with the millions of seeds that tangerine’s have. The olive oil cake was a cinch to make and could easily be prepared in under 20 minutes.
