As the festival of lights approaches, I find myself reflecting on the warm gatherings and the comforting aromas that fill my kitchen. A few years ago, I discovered the delightful pairing of olive oil and citrus, leading me to create this Moist and Flavorful Olive Oil Cake with Citrus Zest. The grassy undertones of high-quality extra-virgin olive oil combined with zesty orange and lemon notes create a dessert that is both vibrant and inviting—perfect for sharing with family and friends during Hanukkah.
What I love most about this cake is its simplicity. With just a handful of ingredients, you’ll create a moist dessert that not only stands out on the table but also caters to various dietary needs, thanks to the option of using almond flour for a gluten-free treat. As you savor the flavors and share slices among loved ones, this cake adds a special touch to your holiday tradition, making it a true crowd-pleaser. Let’s roll up our sleeves and get baking!
Why Is Olive Oil Cake for Hanukkah Special?
Simplicity: This olive oil cake for Hanukkah requires minimal effort but delivers maximum flavor, making it accessible for bakers of all levels.
Unique Flavor Fusion: The combination of vibrant citrus zest with rich extra-virgin olive oil creates a refreshing taste that stands apart from traditional desserts.
Dietary Versatility: With the option to use almond flour, this cake suits gluten-free diets while still being deliciously moist.
Perfect for Sharing: Ideal for gatherings, its inviting aroma and bright presentation make it a delightful addition to any holiday table.
Make-Ahead Friendly: Preparing this cake a day in advance enhances its flavors, ensuring you can enjoy time with loved ones without stress.
Olive Oil Cake Ingredients
• Delicious ingredients for your olive oil cake for Hanukkah.
For the Batter
- Extra-virgin olive oil – Provides moisture and a rich flavor; add a little extra for greasing the pan.
- Granulated sugar – Adds sweetness and helps create a tender texture; can be substituted with coconut sugar for a healthier option.
- Large eggs – Binds the cake ingredients together; ensure they are at room temperature for the best results.
- Freshly grated orange zest – Enhances flavor with aromatic oils; lemon zest can be substituted for a brighter taste.
- Freshly grated lemon zest – Adds bright citrus notes to the cake.
- Almond extract – Deepens the nutty flavor; can be omitted for nut allergies.
- Cake flour – Gives the cake a light texture; replace with a mixture of cornstarch and all-purpose flour if needed.
- Almond flour – Provides a nutty flavor and keeps the cake moist; perfect for a gluten-free option.
- Baking powder – Essential for helping the cake rise to perfection.
- Baking soda – Works with the acidic juices for proper leavening.
- Salt – Balances sweetness and enhances the overall flavor.
- Freshly squeezed orange juice – Adds moisture and a zesty kick; fresh is best!
- Freshly squeezed lemon juice – Complements the sweetness with a tangy contrast.
- Powdered sugar – For a light dusting on top before serving, adding a hint of sweetness.
For Serving Suggestion
- Fresh fruit – Serve alongside the cake for a refreshing contrast.
- Citrus glaze – Drizzle for an extra pop of flavor and visual appeal.
How to Make Olive Oil Cake for Hanukkah
-
Preheat your oven to 350°F (175°C). Prepare your 9-inch round cake pan by lining it with parchment paper and greasing it generously with olive oil and a sprinkle of sugar.
-
Whisk together the granulated sugar and extra-virgin olive oil in a mixing bowl until the mixture is perfectly blended and slightly creamy, about 1-2 minutes.
-
Add the large eggs, freshly grated orange zest, lemon zest, almond extract, orange juice, and lemon juice to the bowl. Mix until everything is fully combined and smooth.
-
Sift together the cake flour, almond flour, baking powder, baking soda, and salt in a separate bowl. This step ensures a light and fluffy cake, so take your time with it!
-
Fold the dry ingredients into the wet mixture gently, just until you no longer see dry flour. Be careful not to overmix; a few lumps are okay!
-
Pour the batter into the prepared pan, spreading it evenly. Bake in your preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted comes out clean.
-
Cool the cake in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. Waiting is hard, but it’s worth it!
-
Dust the cooled cake with powdered sugar before serving, adding a lovely touch of sweetness and a beautiful presentation.
Optional: Serve with fresh fruit for a delightful contrast.
Exact quantities are listed in the recipe card below.
Make Ahead Options
This olive oil cake for Hanukkah is a fantastic choice for meal prep enthusiasts! You can prepare the entire cake up to 24 hours in advance, allowing the flavors to deepen and develop. Simply bake the cake, let it cool completely, and then store it wrapped in plastic wrap at room temperature to maintain its moisture. For an even fresher touch when ready to serve, dust the top with powdered sugar just before presenting it to your guests. By prepping your cake ahead of time, you’ll gain valuable moments to savor the festivities, knowing dessert is already taken care of and just as delicious!
Olive Oil Cake Variations
Feel free to let your creativity shine—transform this cake into a truly personalized treat!
-
Gluten-Free: Use almond flour instead of cake flour for a delicious gluten-free option that’s still moist and flavorful.
-
Citrus Medley: Combine different citrus zests, like lime and grapefruit, to create a refreshing flavor twist that surprises the palate.
-
Herb-Infused: Add finely chopped fresh herbs like rosemary or thyme to the batter, giving your cake a unique savory-sweet balance.
-
Nutty Delight: Fold in chopped nuts such as walnuts or hazelnuts for added crunch and a deeper nutty flavor that complements the olive oil.
-
Chocolate Lover’s: Incorporate cocoa powder into the dry ingredients for a chocolatey version that’s perfect for any sweet tooth.
-
Spice it Up: Add a teaspoon of ground cinnamon or ginger for a warm spice that adds depth to the citrus notes, perfect for the holiday spirit.
-
Dairy-Free: Substitute the eggs with a flaxseed meal mixture for a plant-based version that everyone can enjoy without compromising on taste.
-
Caramel Drizzle: Drizzle with a homemade caramel sauce before serving for a decadent finish that elevates the entire dessert experience.
Expert Tips for Olive Oil Cake
- Quality Matters: Choose high-quality extra-virgin olive oil for richer flavor; the taste will shine through in your olive oil cake for Hanukkah.
- Room Temperature Eggs: Always use eggs at room temperature to ensure the batter combines smoothly, leading to a tender cake.
- Don’t Overmix: Gently fold the dry ingredients into the wet mixture to avoid toughening the cake. A few lumps are perfectly fine!
- Cooling Time: Allow the cake to cool completely before slicing to achieve clean, beautiful edges that look as good as they taste.
- Flavor Enhancement: For the best flavors, let the cake sit for a few hours or overnight before serving; it truly allows the citrus notes to develop beautifully.
Storage Tips for Olive Oil Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to retain its moisture and flavor.
Fridge: If you prefer a slightly firmer texture, wrap the cake tightly and refrigerate for up to a week. Bring to room temperature before serving.
Freezer: For longer storage, freeze the cake wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before enjoying.
Reheating: If served chilled, warm individual slices in the microwave for 10-15 seconds for a cozy treat with your tea or coffee, enhancing the flavors of your olive oil cake for Hanukkah.
What to Serve with Olive Oil Cake?
As you prepare to indulge in the luscious flavors of this cake, consider enhancing your dining experience with delightful pairings.
- Fresh Berries: The natural sweetness and acidity of strawberries and blueberries create a vibrant contrast, elevating the cake’s citrus notes.
- Citrus Glaze: A light drizzle of citrus glaze brings a refreshing tang that complements the cake’s olive oil richness, adding an eye-catching finish.
- Whipped Cream: Soft, lightly sweetened whipped cream provides a creamy texture that balances the cake’s tenderness, turning each bite into a luxurious experience.
- Vanilla Ice Cream: A scoop of velvety vanilla ice cream adds a delightful creaminess and temperature contrast, making the cake even more decadent.
- Mint Tea: A soothing cup of mint tea enhances the fresh flavors of the cake, creating a lovely harmony and a refreshing note to cleanse the palate.
- Fresh Fruit Salad: A colorful mix of seasonal fruits offers a refreshing crunch that accentuates the cake’s flavors while providing a lively visual appeal to your table.
- Limoncello: For a spirited treat, a chilled shot of limoncello pairs beautifully with the cake, echoing the zesty citrus and adding a celebratory flair.
- Almond Biscotti: A crunchy almond biscotti provides a delightful textural contrast and nutty flavor that complements the almond notes in the cake, creating a satisfying pairing.
Olive Oil Cake for Hanukkah Recipe FAQs
What type of olive oil should I use for my olive oil cake?
Absolutely! For the best flavor, I recommend using high-quality extra-virgin olive oil. The fresh, grassy notes will truly elevate your cake, giving it a rich taste that shines through in every bite.
How do I know if my eggs are at room temperature?
Very simple! Just take your eggs out of the fridge and let them sit for about 30 minutes to an hour. This room temperature makes it easier for them to incorporate into the batter smoothly, resulting in a tender cake.
Can I make this olive oil cake gluten-free?
Yes! You can easily make this olive oil cake gluten-free by substituting cake flour with almond flour. Make sure to follow the measurements closely, and you’ll enjoy a moist and flavorful treat without gluten.
How do I store leftover olive oil cake?
To keep your olive oil cake fresh, store it in an airtight container at room temperature for about 3-4 days. If you want to keep it longer, feel free to wrap it tightly in plastic wrap and freeze it for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge.
What if my cake sinks in the middle?
If your olive oil cake sinks in the middle, it may be due to overmixing the batter, causing it to lose the air needed to rise properly. To prevent this, fold the dry ingredients into the wet mixture gently until just combined. Additionally, make sure your oven temperature is correct by using an oven thermometer.
Can I add other flavors or variations to my olive oil cake?
Absolutely! This cake is versatile. You can substitute almond extract with vanilla for a different flavor or add zests from other citrus fruits like grapefruit for a unique twist. Experimenting with these flavors will surely make your olive oil cake for Hanukkah a standout dessert!
Delicious Olive Oil Cake for Hanukkah with Citrus Zest
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare your 9-inch round cake pan by lining it with parchment paper and greasing it generously with olive oil and a sprinkle of sugar.
- Whisk together the granulated sugar and extra-virgin olive oil in a mixing bowl until blended and slightly creamy, about 1-2 minutes.
- Add the large eggs, freshly grated orange zest, lemon zest, almond extract, orange juice, and lemon juice. Mix until fully combined and smooth.
- Sift together the cake flour, almond flour, baking powder, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture gently until no dry flour remains.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.