Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Honey Olive Oil Cake
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- Level: Easy
- Total: 3 hr 45 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1187
- Total Fat
- 62 g
- Saturated Fat
- 9 g
- Carbohydrates
- 149 g
- Dietary Fiber
- 4 g
- Sugar
- 97 g
- Protein
- 13 g
- Cholesterol
- 140 mg
- Sodium
- 952 mg
This honey and olive oil cake is a perfect dessert for Rosh Hashanah since it’s both dairy-free and nut-free. Honey gives the cake a lovely floral flavor while the olive oil adds richness and keeps the cake moist and tender, even after several days. Using the right honey and olive oil makes all the difference in this recipe. We like orange blossom or wildflower honey because it gives the cake the sweetest flavor and complements the orange in the cake and glaze. Instead of a grassy, peppery olive oil, go for a mild, buttery one to blend beautifully with the other flavors. The fluffy batter comes from whipping the eggs and sugar until they’ve doubled in volume, an important step that helps give the cake its tender, airy texture.
- Level: Easy
- Total: 3 hr 45 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1187
- Total Fat
- 62 g
- Saturated Fat
- 9 g
- Carbohydrates
- 149 g
- Dietary Fiber
- 4 g
- Sugar
- 97 g
- Protein
- 13 g
- Cholesterol
- 140 mg
- Sodium
- 952 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F. Grease the bottom and sides of a 9-inch cake pan with 1 tablespoon olive oil. Place a parchment circle in the bottom of the pan and lightly grease the parchment. Set aside.
- Sift together the flour, 1 1/2 teaspoons of salt, the baking powder and baking soda in a medium bowl and set aside. Mix 1 cup of the orange juice and the zest of 1 orange in a liquid measuring cup and set aside.
- Whisk the eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until foamy. Slowly sprinkle in the granulated sugar and beat until doubled in volume, about 3 minutes. Reduce the speed to medium, drizzle in 2/3 cup of the honey while the machine is running and whip until smooth and emulsified, about 3 minutes. Slowly drizzle in the 1 cup olive oil and mix until smooth and emulsified.
- Turn the speed to low. Working in three additions, add the flour mixture in three additions, alternating with the orange juice mixture and beginning and ending with the flour. Mix just until incorporated. Pour the batter into the prepared cake pan and gently tap the bottom of the pan on the counter to release any air bubbles.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour and 30 minutes. Set the cake in the pan on a rack until completely cool, about 2 hours. Once cool, run an offset spatula around the edges of the cake and invert it onto a serving platter. Remove the parchment.
- Meanwhile, remove the peel and pith from the oranges. To make orange supremes, working over a bowl to catch any juice, cut between the membranes to release the orange segments into the bowl. Drain the segments well, reserving any juice separately. Set aside.
- Whisk the confectioners’ sugar, remaining 1 tablespoon honey, 2 tablespoons orange juice and 1/8 teaspoon salt in a medium bowl until smooth and thick but pourable. Pour the glaze over the cooled cake, letting it drizzle off the sides, and let sit 15 to 20 minutes to firm up. When ready to serve, garnish the top edges of the cake with orange supremes and enjoy.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Room temperature eggs will whip more easily than cold ones straight from the fridge. Leave them out on the counter for 30 minutes before you need them or speed the process by submerging them in a bowl of warm water for 5 minutes.
