Tezaveh Recipe – Almond and Olive Oil Cake

Paula Shoyer

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.

Times:

Preparation Time : 20 min

Cooking Time : 35 min

Ready Time : 55 min

Servings: 8-12

Ingredients:

¾ cup (90g) sliced almonds (with or without skins)

1 cup (200g) sugar

3 large eggs

½ cup (120ml) extra virgin olive oil

1 cup (125g) all-purpose flour

½ cup (60g) ground almonds

1½ teaspoons baking powder

¼ teaspoon salt

1 teaspoon almond extract

½ teaspoon orange zest (from one orange)

spray oil containing flour

Directions:

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 in the parchment circle; 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 the sugar, eggs, and olive oil for about one minute at medium speed until creamy. Add the 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 cool. Serve the cake almond side up. Store it covered at room temperature for up to four days or freeze for up to three months.

Reprinted with permission from Holiday Kosher Baker © 2013 by Paula Shoyer, Sterling Publishing Co., Inc. Photography by Michael Bennett Kress.

Paula Shoyer is a Paris-trained pastry chef who owns and operates Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland. She is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (2010), and the editor of two popular Kosher cookbooks: Kosher by Design Entertains and Kosher by Design Kids in the Kitchen. Paula is a former attorney and speechwriter who took advantage of living in Europe and enrolled in a pastry course in Paris for fun. After being asked to bake for friends, she ended up operating a dessert catering business in Geneva, Switzerland for two years. While in Geneva, she was asked to teach a few classes to raise money for Jewish organizations – in French. When she returned stateside, she began teaching classes in French pastry and Jewish cooking and baking to adults and kids, both in the Washington, D.C. area and all around the United States. She also has experience teaching cooking to special needs kids and adults.