When the first flickers of the Hanukkah candles dance to life, the air in my kitchen transforms into a canvas of warmth and comfort. One delicious way to enhance those festive moments is with a slice of Moist Olive Oil Cake, beautifully infused with zesty notes of citrus. This isn’t just any cake; it brings a delightful twist to tradition with its tender crumb and a hint of nutty flavor from almond flour.
I discovered this gem during a holiday gathering, when a friend shared an enticing slice that balanced sweetness with the subtle richness of extra-virgin olive oil. With the simplicity of preparation and the wow factor it brings to the table, this Olive Oil Cake is sure to impress your loved ones while offering a refreshing change from typical holiday desserts. So let’s dive into this easy recipe that beautifully marries flavor and nostalgia, and make your Hanukkah celebration even sweeter!
Why choose Olive Oil Cake for Hanukkah?
Festive Twist: This Olive Oil Cake adds a delightful twist to your Hanukkah table, merging tradition with modern flavor profiles.
Moist and Tender: The combination of almond flour and olive oil yields a cake that’s incredibly moist and tender, making every bite a pure joy.
Versatile Flavor: With zesty orange and lemon notes, it beautifully complements your holiday spread it’s a refreshing contrast to heavier desserts.
Simple to Make: Even novice bakers can achieve a stunning result with this straightforward recipe, leaving you more time to celebrate.
Crowd-Pleasing: Its unique flavor profiles and elegant presentation are sure to impress your guests, making it a perfect centerpiece dessert for your Hanukkah gatherings.
Olive Oil Cake Ingredients
For the Cake
• Extra-Virgin Olive Oil – Provides moisture and a rich flavor; substitute with light vegetable oil if needed.
• Granulated Sugar – Sweetens the cake for a delightful treat; no direct substitute recommended for the best texture.
• Large Eggs – Binds ingredients for a perfect structure; use flax eggs for a vegan option.
• Freshly Grated Orange Zest – Infuses bright and citrusy flavor; lemon zest or lime zest can be used for a different twist.
• Freshly Grated Lemon Zest – Enhances the cake’s flavor profile; substitute with lime zest if desired.
• Almond Extract – Adds a sweet, nutty aroma; omit if allergic or use vanilla extract instead.
• Cake Flour – Creates a tender crumb; for a substitute, whisk 1/4 cup cornstarch with 1 3/4 cups all-purpose flour.
• Almond Flour – Introduces nuttiness and moisture; can be replaced with ground walnuts for a similar texture.
• Baking Powder – Acts as the leavening agent for rising; ensure it’s fresh for best results.
• Baking Soda – Vital for helping the cake rise; definitely balances the acidity from citrus juices.
• Salt – Enhances the flavor; no substitute needed.
• Freshly Squeezed Orange Juice – Adds moisture and acidity, elevating flavor; use bottled juice only in a pinch.
• Freshly Squeezed Lemon Juice – Contributes tangy acidity; bottled juice can be used if fresh isn’t available.
• Powdered Sugar (for serving) – Optional for dusting before serving; enhances the cake’s presentation beautifully.
Note: Gather these ingredients for a truly delightful Olive Oil Cake that will sweeten your Hanukkah celebrations!
How to Make Olive Oil Cake
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper to prevent sticking.
- Mix the Oil and Sugar: In a mixing bowl, whisk together ½ cup of extra-virgin olive oil and 1 cup of granulated sugar until the mixture is smooth and well combined. This helps create a flavorful base.
- Add Eggs and Zest: Incorporate 3 large eggs, 1 tablespoon of freshly grated orange zest, 1 tablespoon of freshly grated lemon zest, and 1 teaspoon of almond extract into the oil mixture. Whisk until the ingredients are fully blended.
- Sift Dry Ingredients: In a separate bowl, sift together 1 ½ cups of cake flour, ½ cup of almond flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This ensures a light, airy texture.
- Combine Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix to keep your cake fluffy.
- Add Juices: Fold in ¼ cup of freshly squeezed orange juice and ¼ cup of freshly squeezed lemon juice until fully incorporated. The citrus will elevate the flavors beautifully.
- Pour and Bake: Carefully pour the batter into the prepared cake pan. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Dust: Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Dust the cooled cake with powdered sugar before serving for a lovely presentation.
Optional: Serve with a dollop of whipped cream for extra indulgence.
Exact quantities are listed in the recipe card below.
Olive Oil Cake Variations
Feel free to get creative and customize your Olive Oil Cake—explore these delightful variations that add a personal touch!
- Nutty Alternative: Swap almond flour for ground hazelnuts or walnuts for a unique twist. This change enhances the nutty flavor profile, making it even more inviting.
- Citrus Bliss: Add more zest! Incorporate a mix of lime, grapefruit, or even blood orange zest for a vibrant flavor explosion that brightens up your cake.
- Herb Infusion: Try adding fresh herbs like rosemary or thyme for an unexpected aromatic element. The subtle earthiness will add depth to the citrus notes.
- Fruit-Filled Joy: Fold in fresh berries or diced apples right before baking. Their natural sweetness and juicy bursts create a delightful contrast against the cake’s tender crumb.
- Spicy Kick: Add a pinch of cinnamon or a teaspoon of cardamom to the batter. These warm spices will round out the flavors and make your cake even more comforting.
- Dairy-Free Delight: Use coconut cream instead of olive oil for a rich, dairy-free version. It will lend a luscious flavor and a hint of tropical sweetness.
- Chocolate Swirl: For chocolate lovers, gently fold in some melted dark chocolate for a decadent layer of flavor that complements the citrus wonderfully.
- Topped Temptations: Serve with a dollop of whipped cream mixed with a splash of vanilla extract or garnish with candied orange slices for an elegant touch.
Let your culinary creativity run wild! These twists not only allow for personalized flavors but also keep your Olive Oil Cake feeling fresh and exciting each time you make it.
Make Ahead Options
Preparing the delicious Olive Oil Cake ahead of time is a fantastic way to save hours during your busy holiday schedule! You can bake the cake up to 3 days in advance; just let it cool completely and store it in an airtight container at room temperature to maintain its moisture. Alternatively, you can prepare the dry ingredients (cake flour, almond flour, baking powder, baking soda, and salt) and keep them combined in a sealed bag for up to 1 week, allowing for a quick assembly before baking. When it’s time to serve, simply dust the cooled cake with powdered sugar, and enjoy its freshly-made taste that’s just as delightful as when it was first baked!
What to Serve with Olive Oil Cake?
When celebrating Hanukkah, elevate your meal with delightful side dishes that perfectly complement this moist and zesty Olive Oil Cake.
- Whipped Cream: A dollop adds a creamy contrast, enhancing the cake’s citrus notes while creating a decadent finish.
- Fresh Berries: Raspberries or blueberries bring a burst of freshness, balancing the cake’s sweetness with their tartness and vibrant color.
- Vanilla Ice Cream: Creamy, cold vanilla ice cream creates a delightful pairing, offering a comforting temperature contrast to the cake’s warmth.
- Lemon Curd: Serve with a side of tart lemon curd to intensify the cake’s citrus flavors, making each bite refreshing and bright.
- Pistachio Crème: The nutty flavor matches beautifully with the almond flour, while its vibrant green color adds a festive touch to your dessert table.
- Mint Tea: A soothing cup of mint tea complements the cake’s flavors and aids digestion, making it an inviting beverage choice post-meal.
- Almond Biscotti: These crunchy treats provide a delightful texture contrast, while their nutty flavors harmonize with the almond in the cake.
Each of these pairings enriches your festive table, ensuring a memorable Hanukkah celebration filled with warmth and flavor!
How to Store and Freeze Olive Oil Cake
Room Temperature: Store the Olive Oil Cake at room temperature in an airtight container for up to 3-4 days to maintain its moisture and flavor.
Fridge: If you want to extend its freshness, you can refrigerate it. Properly covered, it will last for up to a week, though this might slightly alter the texture.
Freezer: For longer storage, freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. It can be stored for up to 1 month without losing its delightful taste.
Thawing: To enjoy your frozen Olive Oil Cake, simply thaw it at room temperature for a few hours or overnight. Enjoy it as is or dust with powdered sugar before serving!
Expert Tips for Olive Oil Cake
- Room Temperature Ingredients: Ensure eggs and olive oil are at room temperature. This helps achieve a light and fluffy texture in your Olive Oil Cake.
- Avoid Overmixing: Once you add the dry ingredients, mix gently until just combined. Overmixing can result in a denser and less tender cake.
- Zest Fresh Citrus: For vibrant flavor, use freshly grated orange and lemon zest. Dried zest lacks the lively notes that enhance your Olive Oil Cake’s appeal.
- Check for Doneness: Start checking the cake 5-10 minutes before the indicated baking time. The top should be golden, and a toothpick should come out clean.
- Perfect Parchment Prep: Line your cake pan with parchment paper to prevent sticking, even if you’ve greased it with olive oil. This ensures an easy release.
- Flavor Enhancements: Try experimenting with flavored extracts, like vanilla or lemon, for a unique take on your traditional Olive Oil Cake.
Olive Oil Cake Recipe FAQs
What type of olive oil should I use for the cake?
Absolutely! I recommend using high-quality extra-virgin olive oil for the best flavor. It adds a distinct richness to the cake and enhances the overall moistness. If you’re looking for a lighter alternative, you may use light vegetable oil, but it won’t provide the same depth of flavor.
How long can I store the Olive Oil Cake?
You can store your Olive Oil Cake at room temperature in an airtight container for about 3 to 4 days. If you want it to last longer, refrigerate it, where it will keep fresh for up to a week, though refrigeration might alter the texture slightly.
Can I freeze Olive Oil Cake? How?
Very! To freeze your Olive Oil Cake, simply wrap it tightly in plastic wrap followed by aluminum foil to protect it from freezer burn. It can be stored in the freezer for up to 1 month. When you’re ready to enjoy it, thaw the cake at room temperature for a few hours or overnight before serving.
What should I do if my cake sinks in the middle?
Oh no! If your cake sinks, it’s often due to overmixing the batter or not having enough leavening agents. Be sure to gently fold the dry ingredients into the wet ones until just combined. It’s also crucial to ensure your baking powder and baking soda are fresh for optimal rise.
Is this Olive Oil Cake suitable for those with nut allergies?
Yes! If you or your guests have nut allergies, you can simply omit the almond flour and almond extract. You can use all-purpose flour instead of cake and almond flour, and swap almond extract for vanilla extract to maintain delicious flavor without the nuts.
Can I use bottled citrus juice instead of fresh?
While fresh juice is always best for optimal flavor, you can use bottled citrus juice in a pinch. However, keep in mind that fresh-squeezed juice often has brighter notes and adds a layer of depth that bottled variations may lack. Whenever possible, I encourage you to opt for fresh!
Delicious Olive Oil Cake to Sweeten Your Hanukkah Celebrations
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper to prevent sticking.
- In a mixing bowl, whisk together ½ cup of extra-virgin olive oil and 1 cup of granulated sugar until smooth.
- Incorporate 3 large eggs, 1 tablespoon of freshly grated orange zest, 1 tablespoon of freshly grated lemon zest, and 1 teaspoon of almond extract into the oil mixture. Whisk until fully blended.
- In a separate bowl, sift together 1½ cups of cake flour, ½ cup of almond flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
- Fold in ¼ cup of freshly squeezed orange juice and ¼ cup of freshly squeezed lemon juice until fully incorporated.
- Carefully pour the batter into the prepared cake pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar before serving.