Jerusalem Olive Oil Cake  Jerusalem Olive Oil Cake 1826 jerusalem olive oil cake

Jerusalem Olive Oil Cake

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Jerusalem Olive Oil Cake  Jerusalem Olive Oil Cake gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
  • Makes
    1 cake
Author Notes

A radiant variation of this recipe is it is probably you’ll perhaps split the single layer in two and bear it with whipping cream with a limited of sugar and a flee of brandy. —Cuoca Marchisio


  • 1 1/4 cups

    all motive flour

  • 1/4 teaspoon

    baking powder

  • 1/4 teaspoon

    baking soda

  • 1/4 teaspoon


  • 2

    neatly-kept eggs

  • 1 cup


  • 1/2 cup

    fruity olive oil

  • 3/4 cup


  • 1 1/2 tablespoons

    orange zest

  • 1/2 cup

    sliced, toasted almonds

  • 2 tablespoons

    orange marmalade

  • 2-3 tablespoons

    confectioner’s sugar
  1. Pre-warmth the oven to 350 F. Line a cake pans with parchment paper.
  2. Inch collectively first four substances.
  3. Inch eggs and sugar collectively for 1 minute. Add oil, milk, and zest. Add egg combination to flour combination. Bake for 25 minutes, and frigid for 20 minutes. Toast (and sweet if desired) almonds for 8 minutes.
  4. To support: coat the perimeters and 1 dart rim with marmalade and almonds. (You would include to warmth the marmalade with a limited water within the microwave for about a seconds so it spreads more without problems). Mud the tip with the confectioner’s sugar.

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