It is customary on Hanukkah to eat food with oil, to commemorate the miracle of the oil at the rededication of the Second Temple that the holiday celebrates. The standard interpretation of this custom is to eat fried food; indeed this blog began with a fried Hanukkah recipe for beignets. However, not everyone wants to eat fried food all the time, and besides there is a long and ancient Jewish tradition for oil-based cakes. Thus, this year, in honor of Hanukkah, I decided to bring the bright flavors and floral scent of a Mediterranean spring into darkest winter with this lemon rosemary cake. The recipe is based on a delicious one by my friend Yaël. The cake is easy, delicious, and requires only the most ordinary of equipment. Chag sameach!
Lemon Rosemary Cake with Olive Oil
Based on a recipe by Yaël Wiesenfeld
Cake:
Juice of two large lemons (about 1/3 cup)
Zest of one large lemon
3 tbsp fresh rosemary, chopped (or 1 tbsp dried)
1 cup olive oil
½ tsp vanilla extract
½ tsp salt
1 ½ cups white sugar
6 eggs
2 ½ cups white flour
1 tablespoon baking powder
Glaze
1 cup powdered sugar
3 tablespoons water
- Preheat your oven to 400F/200C. Line a deep pan – a loaf pan or a cake pan – with parchment paper.
- Mix the juice, zest, rosemary, oil, vanilla extract, salt, and sugar together until thoroughly mixed.
- Fold in the eggs one at a time until thoroughly combined with the sugar-oil mixture.
- Add the flour and baking powder bit by bit and mix until you have a thick, consistent yellow batter. Warning: the batter will be quite sticky.
- Pour the batter into your prepared cake pan. Bake for 45 minutes to one hour, or until a toothpick or chopstick comes out clean.
- Leave the cake to cool.
- When the cake is cool, mix the glaze ingredients together and pour over the cake. The cake pairs well with light vanilla creams or tea.
Thank you to Li-Or Zaltzman, Andrew Dubrov, John Bachir, Claire Steifel, Julia Clemons, Shaun Leventhal, and others for participating in User Acceptance Testing for this recipe.
