About 2-½ cups flour
4 large eggs
2 cups sugar, divided
1 ½ cups fruity white wine
¾ cup extra virgin olive oil
1 teaspoon vanilla extract
5 teaspoons tangerine zest (from about 4 tangerines)
1 tangerine or orange
½ teaspoon salt
2-¼ teaspoons baking powder
Pareve whipped cream, whipped for garnish (optional)
Preheat the oven to 350 degrees. Spray a 12-cup Bundt pan with non-stick cooking spray.
Beat eggs and 1 ½ cups sugar in a large bowl with a mixer on medium speed until thoroughly combined, about 30 seconds. Add 1 cup white wine, the olive oil, vanilla extract, and tangerine zest. Beat on low until blended about 30 seconds. Whisk together 2 ½ cups flour, salt, and baking powder in another bowl. Add flour mixture to egg mixture and beat on low speed to incorporate. Increase speed to medium and beat for 30 seconds, and then scrape down bowl, and increase speed to high and beat 30 seconds longer to blend well. Pour batter into prepared pan.
Bake cake until a wooden skewer inserted in the center comes out clean, about 30 minutes. Let cool for 5 minutes. Carefully run a thin knife between cake and pan to loosen and then invert cake onto rack.
Peel tangerine (save peel). In a small saucepan, bring ½ cup sugar, ½ cup white wine, and tangerine peel to a simmer over medium heat and simmer until sugar has dissolved completely, about 5 minutes.
Poke deep holes in cake (about 50), with a thin skewer and pour hot syrup over still-warm cake. Let cool and serve with pareve whipped cream.