LATE SUMMER SWEETNESS: PIXIE CAKE

It's been such a joy collaborating and photographing Roxanne Rosensteel's recipes for the blog this week. I've saved the best for last -- This cake, a simple citrus and herby wonder, is so good around the clock. There's no time of day it's not suitable for, no pair of lips it can't curl into a smile, no mood it cannot lift. The Ojai Pixie tangerine is a special feat of nature (and farmer's manipulation), so sweet and a little tart -- it's popularity is world renowned. We are lucky to live so close to the source, and lucky Roxanne decided to spin a simple cake with lots of zest as the star of the confection.

Ojai Pixie Yerba Santa Cake 
makes one 9" round 

for the cake: 
5 ojai pixies, zested
1 lemon, zested
1 cup sugar
1/2 cup brown sugar
14 tablespoons unsalted butter, room temperature
1 cup almond meal
1 1/2 cup all purpose flour
4 eggs, room temperature
1/4 teaspoon salt
1/4 teaspoon baking soda

for the syrup: 
1 cup water, boiling
1 1/2 teaspoon dried yerba santa
1 cup sugar

for decoration: 
edible flowers, as needed

Preheat oven to 350 degrees. Butter a 9 inch springform pan and line the bottom with parchment. In medium sized bowl, whisk together the almond meal, all purpose flour, salt and baking soda. In the bowl of an electric mixer, whisk together sugar, brown sugar, pixie zest, and lemon zest until the sugars are moistened and fragrant. Add the butter and beat on medium speed for 3-5 minutes. Add half of the dry mixture and mix on low speed until combined. On medium speed, add eggs one at a time, scraping the sides of the bowl between each addition. Add the rest of the dry ingredients and mix on low speed til cohesive. Evenly spread the batter into your prepared springform pan and bake for 40 - 50 minutes or until the cake bounces back when touched gently.

While the cake is baking, make the syrup. For the syrup, combine boiling water and yerba santa and let it steep for 30 minutes. Pour through a fine mesh strainer to remove the solids. In a small saucepan, combine the sugar and 1/2 a cup of the yerba santa water. Cook over medium-high heat until it comes to a simmer and the sugar is completely dissolved. While the cake is still hot, brush the syrup over the cake until it is completely absorbed. Once the cake is completely cooled, remove from the pan and cover the top with edible flower petals.