When you’ve had one -too -many latkes and are yearning for something new, this Olive Oil cake keeps celebrating the miracle of the oil. Made with olive oil (non-extra virgin yields moister results), with layers of bright citrus bursts and warm cardamom spice, this cake tenderly celebrates both flavor and olive oil in every bite.
- 4 eggs
- 1 cup sugar
- 3/4 cup olive oil
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Zest of one small lemon (about 1 tablespoon)
- ½ teaspoon cardamom
- Preheat oven to 350F and spray a round cake pan
- Beat together eggs and sugar until pale and fluffy and very thick
- Slowly stream olive oil into egg-sugar mixture, beat together on lowest speed .
- In separate bowl: whisk together flour, baking powder, salt, zest, and cardamom.
- Gently fold wet ingredients into the dry ingredients, being sure to mix completely.
- Pour into prepared pan and bake for 30 minutes or until light golden brown and it passes the toothpick test . After cake has cooled remove from pan, plate, and pour orange cardamom glaze over top of the cake, allowing glaze to drip lazily down the sides.
Orange Cardamom Glaze
- 1 ½ c. powdered sugar
- 1 teaspoon cardamom
- 1 teaspoon orange zest
- 4-5 tablespoons fresh orange juice
- Mix all ingredients together in bowl until the glaze is thick enough coat the back of your spoon. Alternately, dilute with 1 tbsp. of OJ at a time if the glaze is too thick.
Candied Citrus Slices
- 1 cup sugar
- 2/3 cup water
1 sliced lemon and/or orange cut into ¼ inch rounds
- In a medium saucepan combine the sugar and water. Bring to a boil and then reduce heat. Boil gently for 12 -15 minutes or until mixture becomes thick and syrupy, stirring every so often.
- Add fruit slices to syrup, stirring to submerge. Simmer for about five minutes until fruit is tender and slightly shrunken. Gently remove fruit from syrup and place artfully on top of the cake. Reserve citrus simple syrup for another use (it’s great for mixed drinks).