Jerusalem Olive Oil Cake

By Cuoca Marchisio
February 10, 2011
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Author Notes: A delicious variation of this recipe is you can split the single layer in two and fill it with whipping cream with a bit of sugar and a dash of brandy.Cuoca Marchisio

Makes: 1 cake

  • 1 1/4 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup fruity olive oil
  • 3/4 cup milk
  • 1 1/2 tablespoons orange zest
  • 1/2 cup sliced, toasted almonds
  • 2 tablespoons orange marmalade
  • 2-3 tablespoons confectioner's sugar
  1. Pre-heat the oven to 350 F. Line a cake pans with parchment paper.
  2. Whisk together first four ingredients.
  3. Whisk eggs and sugar together for 1 minute. Add oil, milk, and zest. Add egg mixture to flour mixture. Bake for 25 minutes, and cool for 20 minutes. Toast (and candy if desired) almonds for 8 minutes.
  4. To serve: coat the sides and 1 inch rim with marmalade and almonds. (You might need to warm the marmalade with a little water in the microwave for a few seconds so it spreads more easily). Dust the top with the confectioner's sugar.

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