Rosemary Almond Cake With Olive Oil And Orange Zest

Name: Rosemary Almond Cake With Olive Oil And Orange Zest
Ingredients: 8 eggs; pinch of salt; 4 cup almond meal, or finely ground blanched almonds; 1/2 cup extra-virgin olive oil; 1/2 cup 2 percent greek yogurt; 1/2 cup raw honey, a little less if not using raw; 1 heaping tablespoon chopped rosemary; zest of 2 blood oranges, chopped

Elana Horwich|April 8, 2013 4:18 pm EST

4.2 (5 ratings)

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This light yet intensely flavorful cake is a perfect finishing point to your Passover meal. Horwich used inspiration from a Sienese-countryside fantasy to concoct a recipe that uses traditional and flavorful Italian staples.

Servings

8

Ingredients

8 eggs
pinch of salt
4 cup almond meal, or finely ground blanched almonds
1/2 cup extra-virgin olive oil
1/2 cup 2 percent greek yogurt
1/2 cup raw honey, a little less if not using raw
1 heaping tablespoon chopped rosemary
zest of 2 blood oranges, chopped

Directions

Preheat the oven to 350 degrees.
In a stand mixer with a paddle attachment, beat the eggs with a pinch of salt for 3 minutes. Add the honey to eggs and beat for another 3 minutes. Fold in the almond meal, olive oil, yogurt, zest, and rosemary.
Pour the cake batter into a 9-inch spring form cake pan that is well oiled with extra-virgin olive oil. Bake for 30-33 minutes, or until an inserted toothpick comes out clean. Let the cake rest on a rack and then carefully remove it from the cake pan, using a knife to peel away from the bottom.