2 cups all purpose flour
Grated zest of 1 tangerine or orange
1 1/4 cups sugar
1 tsp. pure vanilla extract
1 tsp. baking powder
1/2 cup sliced almonds
1 tsp. baking soda
1 tsp. Poppy seeds
1/4 tsp. salt
3 large eggs, beaten
1 1/2 cups whole milk
1/2 cup Verbena Tangerine Olive Oil
Preheat the oven to 350 degrees F.
Sift together the flour, sugar, salt, baking powder and baking soda.
Make a well in the center of the dry ingredients and whisk in the eggs, milk, Tangerine Olive Oil, zest and vanilla.
Add the almonds and poppyseeds to the batter, and mix with a spatula or wooden spoon.
Pour the batter into a greased bundt cake pan. Bake for 55 to 60 minutes, until the cake is golden on top.
Let cool, invert on a plate and dust with confectioners sugar if you like.