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Jerusalem Olive Oil Cake with Orange Marmalade and Almonds
Jerusalem Olive Oil Cake with Orange Marmalade and Almonds is a modern American recipe for a flour and olive oil cake with a marmalade and almond topping intended to be served for Hannukha. The full recipe is presented here and I hope you enjoy this classic American version of: Jerusalem Olive Oil Cake with Orange Marmalade and Almonds.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
8–10
Rating: 
Tags : Baking RecipesCake RecipesUSA Recipes
Here is an American Hannukha cake made with olive oil as the fat/oil component
Ingredients:
155g (1 ¼ cups) plain (all-purpose) flour
¼ tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
2 eggs (at room temperature)
200g (1 cup) golden caster sugar
125ml (1/2 cup) extra-virgin olive oil
180ml (3/4 cup) whole milk
1 ½ tbsp finely-grated orange zest (from about 3 oranges)
50g (about 1/3 cup) sliced almonds
2 tbsp marmalade, warmed in the microwave
1 tbsp powdered sugar
Method:
Grease a 22.5cm (9 in) springform cake tin and line the base with greaseproof (waxed) paper.
Sift together the flour, baking soda, baking powder and salt in a mixing bowl.
In a separate bowl whisk together the eggs and sugar until thoroughly blended and no longer gritty. Beat in the olive oil, milk and orange zest then add the liquid ingredients to the flour mix, beating thoroughly to combine. Pour the batter into the prepared cake tin then transfer to an oven pre-heated to 175ºC (350ºF) and bake for abut 30 minutes, or until nicely browned on top. When done the cake should be springy to the touch and a toothpick inserted into the centre of the cake should emerge clean.
Transfer to a wire rack and allow to cool in the tin for 20 minutes. In the meantime scatter the sliced almonds in a single layer on a baking tray. Place in the oven and toast for between 8 and 10 minutes. When toasted tip onto a plate to cool.
Once the cake has cooled remove from the pan and transfer to a serving plate. Coat the sides and a 3cm (1 in) rim on top of the cake with the melted marmalade. Press the toasted almonds onto the marmalade. Using a fine sieve dust the powdered sugar on top of the cake.
This can be served warm or at room temperature.
