The use of olive oil in cakes dates back farther than the Chanukah story itself. Olive oil was used in baked offerings at the Temple. This is a super easy teatime cake that reminds me of simple cakes I have eaten in Italy. If you are feeling decadent, serve this with whipped cream.
Almond and Olive Oil Cake
Servings
8 Servings
Ingredients
- 3/4 cup 90 grams sliced almonds (with or without skins)
- 1 cup 200 grams sugar
- 3 large eggs
- 1/2 cup 120 ml extra virgin olive oil
- 1 cup 125 g all-purpose flour
- 1/2 cup 60 grams ground almonds
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- 1/2 teaspoon orange zest from one orange
- Spray oil containing flour
Instructions
- Preheat oven to 350°F (180°C).
- Trace an 8 inch (20 cm) round pan on parchment paper and cut it out with scissors. Grease and flour the pan, press the parchment circle into the pan and grease and flour the top of the parchment and sides of the pan.
- Sprinkle and spread the sliced almonds on the bottom of the pan to cover it.
- In a medium bowl, beat sugar, eggs, and olive oil for about one minute at medium speed until creamy.
- Add flour, ground almonds, baking powder, salt, almond extract, and orange zest and beat until combined.
- Pour the mixture over the sliced nuts. Bake for 35 minutes, or until a skewer inserted in the middle of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes and then run a knife around the sides. Turn the cake onto a wire rack and let it finish cooling. Serve the cake almond side up. Store it covered at room temperature for up to four days or freeze for up to three months.
- Source: The Holiday Kosher Baker
Can’t wait to make this for the holidays.
Have made this twice to rave reviews and requests for the recipe..Not too sweet, just right!
Excellent cake. The star of the night. Very, very easy to make.
This is a fabulous cake. It is easy to make, and my guests loved it.
Love to see your recipes
Cant wait to make this. It is definitely my kind of cake!