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1
Preheat the oven to 375F.
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2
Brush a 9-inch round cake pan with a little olive oil.
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3
Sift the flour and baking powder together and then stir in the semolina and salt.
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4
Combine 1 cup olive oil and the brandy in a small bowl.
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5
Using a stand mixer fitted with the whisk attachment, beat the eggs, yolks, and sugar at high speed for 7 minutes until full volume.
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6
Remove the bowl from the mixer and transfer the egg mixture to a large bowl.
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7
Alternate folding in the dry and wet ingredients, a third at a time.
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8
Pour the batter into the prepared cake pan.
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9
Tap the pan three times to remove any air bubbles.
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10
Bake about 40 minutes until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean.
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11
The cake should be golden brown and spring back slightly when you touch the center.
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12
Cool the cake on a rack for at least 15 minutes.
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13
Using a stand mixer fitted with the whisk attachment, whip the cream and creme fraiche together to soft peaks.
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14
Cut six slices from the cake and place them on six dessert plates.
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15
Spoon some of the candied tangerines and syrup over each piece and dollop with the whipped cream.
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16
Slice the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp into a medium saucepan.
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17
Add the vanilla pod, the sugar, and the water and bring to a boil over medium-high heat.
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18
Meanwhile, remove all the white veins, or pith, from the tangerine segments.
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19
Turn the heat down to low and add the tangerines to the syrup.
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20
Simmer the fruit 3 to 5 minutes, until the tangerines look a little puffy and shiny.
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21
Strain the mixture over a bowl and discard the vanilla pod.
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22
Return the liquid to the pan and reduce over medium-high heat until its slightly thickened and coats the back of a spoon.
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23
Allow the syrup to cool completely and gently stir in the tangerines.
