CHOCOLATE-ALMOND OLIVE OIL CAKE
Baked in the glorious Star of David Bundt Pan and carrying the flavors of the crunchy mandelbrot cookie, this tender dessert combines two Jewish traditions into one beautiful cake. Akin to the biscotti, Jewish mandelbrot or mandel bread is a twice-baked cookie made with neutral oil, chocolate chips, and almonds. Our Bundt take brings those signature flavors as well as a hint of spice and citrus zest.
Chocolate-Almond Olive Oil Cake
Makes 1 (10-cup) Bundt cake
Ingredients
3 large eggs (150 grams), room temperature1½ cups (300 grams) granulated sugar¾ cup (168 grams) extra-virgin olive oil½ cup (120 grams) water or whole milk, room temperature1 tablespoon (13 grams) vanilla extract2 teaspoons (6 grams) tightly packed mandarin zest2 cups (250 grams) all-purpose flour1 cup (96 grams) blanched almond flour2 teaspoons (10 grams) baking powder1 teaspoon (3 grams) kosher salt1 teaspoon (2 grams) ground cinnamon½ teaspoon (1 gram) ground cloves¾ cup (120 grams) chopped 64% cacao semisweet chocolateGarnish: confectioners’ sugar
Instructions
Preheat oven to 350°F (180°C).
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs at high speed until uniform in color and foamy, about 1 minute. With mixer on medium speed, add granulated sugar in a slow, steady stream. Increase mixer speed to high, and beat until thick and pale, about 2 minutes. With mixer on medium-high speed, add oil in a slow, steady stream, beating until combined; scrape sides of bowl. With mixer on medium speed, add ½ cup (120 grams) water or milk in a slow, steady stream, beating until combined. Beat in vanilla and mandarin zest.
In a medium bowl, whisk together flours, baking powder, salt, cinnamon, and cloves. Add flour mixture to egg mixture in two additions, folding with a balloon whisk just until combined after each addition. Fold in chocolate.
Spray a 10-cup Star of David Bundt Pan with baking spray with flour. Pour batter into prepared pan. Tap pan on a kitchen towel-lined counter 5 to 6 times.
Bake until a wooden pick inserted near center comes out clean, 45 to 50 minutes, covering with foil after 25 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely. Garnish with confectioners’ sugar, if desired.
The post CHOCOLATE-ALMOND OLIVE OIL CAKE first appeared on Bake from Scratch.