Serves a Crowd

Jerusalem Olive Oil Cake

February 10, 2011
2 Ratings
  • Makes 1 cake
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Midge
  • Cuoca Marchisio
    Cuoca Marchisio

2 Reviews

Midge February 11, 2011
Sounds tasty. I'm a sucker for olive oil cakes. What makes it Jerusalem?
Cuoca M. February 11, 2011
It is so delicious! Using olive oil in cakes for Hannukah has been common for Jews since biblical times; that's where the "Jerusalem" name comes from :)