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.
- Cook Time
- Prep Time
- 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
1. Preheat oven to 350°F (180°C).
2. 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.
3. Sprinkle and spread the sliced almonds on the bottom of the pan to cover it.
4. In a medium bowl, beat sugar, eggs, and olive oil for about one minute at medium speed until creamy.
5. Add flour, ground almonds, baking powder, salt, almond extract, and orange zest and beat until combined.
6. 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.
7. 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.