Lemon Olive Oil Cake
I know that cake is not an obvious Chanukah recipe, but I believe that anything with a generous use of olive oil is appropriate for the holiday. This vegan recipe that I found makes a fluffy, delicate cake. I significantly reduced the amount of sugar it called for, so it’s a mild, almost savory cake because of the lemon and olive oil. If you like strong olive oil flavor, I suggest using a strong olive oil in the batter and/or serving it with a drizzle of flavorful olive oil on top (though I know this is not for everyone). If you prefer a more muted olive oil flavor, add more sugar and use a mild flavored olive oil in the batter. Scroll below for more of my previous Chanukah recipes including awame, chai spiced apple sauce, and infused olive oils for dipping.
Lemon Olive Oil Cake (adapted from this recipe on the Rainbow Nourishments site)
Ingredients:
2.5 cups all purpose flour
1/2 cup sugar
2.5 tsp baking powder
1 cup soy milk
1/2 cup extra virgin olive oil & optional 2 tablespoons for drizzling when serving
1/3 lemon juice
1 tbsp lemon zest & a few thin slices of lemon
1 tsp vanilla
Preparation
1. Preheat the oven to 355 degrees Fahrenheit
2. Add all of the dry ingredients to a bowl. Mix together.
3. Add all of the wet ingredients. Mix together until just combined.
4. Grease or add parchment paper to a loaf pan. Add the batter.
5. Bake for 40 minutes.
6. Remove from oven and place lemon slices on top. Put back in oven and bake for another 15-20 minutes (until you can cleanly insert a knife or toothpick into it).
7. Remove and let cool in pan for 10 minutes. Then place on a cooling rack.
Awame
B’tayavon v Chanukah Sameach!
Also, try my other Chanukah recipes:
Awame
Chai tea spiced apple sauce
Oil and salt rainbow salad
Infused olive oils