OLIVE OIL ALMOND CAKE
So it’s the pageant of all issues oil – particularly olive oil so right here’s a distinct type of oil dish – no frying concerned 🙌🏼
A light-weight and delicately flavoured cake excellent to take pleasure in with a heat cup of tea on Shabbat Chanukah.
Wishing you all a vibrant and glossy Chanukah ✨

3/four cup olive oil
1 1/four cup sugar
1 tsp vanilla extract
Three eggs
3/four cup almond/non dairy milk
1 1/Three cup plain flour
half of cup floor almonds
1 tsp baking powder
1/four tsp bicarbonate of soda/baking soda
pinch of salt
For glaze
Three tbsp sugar
2 tbsp water
flaked almonds to garnish

Preheat oven to 180°C/350°F
Line and grease a 9” spherical springform pan
Whisk collectively the olive oil, sugar, vanilla, eggs and almond milk till mild and ethereal
Add in flour, floor almonds, salt, baking powder and bicarbonate of soda/baking soda little by little till absolutely integrated taking care to not over combine
Pour into ready dish and place in oven for about 45 minutes till high is golden and toothpick comes out clear
Permit to chill for 10-15 minutes earlier than eradicating from pan
To make glaze: add sugar and water right into a small sauce pan and soften over a medium warmth till sugar absolutely dissolved.
Drizzle over cake and instantly high with flakes almonds
Take pleasure in!
💚 Tanya