Serves 3-4 • 1 hour with prep

Pixie Chocolate Cake With Pixie Glaze

Delightfully zesty, lusciously delicious. Instant chocolate romance.

INGREDIENTS

1- Pixie Tangerines - 1 to 2 Pixies Sliced

2- One Branzino Cleaned - 2 to 2 1/2 Pounds

3- Fresh Rosemary - 4 Sprigs

4- Fresh Thyme - 4 Sprigs

5- Kosher Salt - Season Generously

6- Freshly Ground Black Pepper - Season To Preference

7- Extra-Virgin Olive Oil - 1 to 2 Tablespoons

INGREDIENTS

Pixie Tangerines

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2 Pixies Juiced

Eggs

2 Large

Milk

1/4 Cup

Cocoa Powder

2 Tablespoons

All Purpose Flour

1/2 Cup

Softened Butter

1/2 Cup or 1 Stick

Light Brown Sugar

2/3 Cup

Baking Soda

1/2 Teaspoon

Salt

1/4 Teaspoon

Baking Powder

1 Teaspoon

Confectioner’s Sugar

2-3 Tablespoons

STEPS

Preheat oven to 350F. Grease a 9-by-5 inch loaf pan with butter, and line it with parchment paper.

In a mixer, beat butter until soft. Add brown sugar, and beat again until soft and creamy. Mix in the Pixie zest from one of your tangerines. In another bowl, mix together flour, salt, baking soda, baking powder and cocoa.

Whisk eggs into batter-sugar mixture one at a time, alternating with a little flour mixture. Add in remaining flour mixture. Add milk. Stir until smooth. Pour into pan.

Cook for about 45 minutes or until an inserted wooden skewer or butter knife comes out dry.

Remove the cake from oven and let it cool for 10 minutes. Tip the cake out of your pan and place it on a plate.

Heat the tangerine juice, remaining zest and confectioner’s sugar in a small sauce pan until everything is completely melted. Drizzle the warm glaze over the top of the sake and let it cool for at least 10 minutes before serving.

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SERVING SUNSHINE

Delight in our sweet and tangy marmalade, exclusively handmade with fresh Ojai Pixie Tangerines from Marmalade Grove. Grown under the Californian sun, our thousand little suns taste bright with every bite.

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