passover week 2023 - flourless lemon olive oil cake
21 Mar 2023
I did all my measuring the night before baking as well as lining the tin so I was able to put the cake together in no time. For decoration I used some candied lemon rind I had stored in the fridge plus a dusting of icing sugar.
Vanilla extract isn't kosher for Passover so if you'd like to make your own, here's a recipe from Ottolenghi.
4 vanilla pods
500 ml water
125g caster sugar
Method
Cut the vanilla pods lengthways, remove the seeds inside and put everything into a pan. Add the water and sugar, bring to a boil and cook until there is about one third of the liquid left. Let it cool before pouring into a sealed jar or bottle. Once opened, I would store this in the fridge. Let the pods dry out and you can put them into your sugar container to make vanilla scented sugar
Cut the vanilla pods lengthways, remove the seeds inside and put everything into a pan. Add the water and sugar, bring to a boil and cook until there is about one third of the liquid left. Let it cool before pouring into a sealed jar or bottle. Once opened, I would store this in the fridge. Let the pods dry out and you can put them into your sugar container to make vanilla scented sugar
Here’s the
recipe for you which makes a 17cm cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon,
unsalted butter and 60g eggs. My oven is a conventional gas oven so if your
oven is fan forced you may need to reduce the oven temperature by 20°C.
Flourless lemon olive oil cake
Ingredients
50g hazelnut meal
50g almond meal
3 tsp finely grated lemon zest
pinch of sea salt
100 ml extra-virgin olive oil
135 g caster sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
icing sugar, sifted, for dusting
cream or yoghurt, to serve
Method
Preheat the oven to 170°C, conventional. Grease a 17 cm springform tin and line the base with baking paper.
In a small bowl, combine the hazelnut and almond meals, lemon zest and sea salt. Set to one side.
Place the olive oil, caster sugar and eggs in a large bowl and beat with hand-held electric beaters on high speed for 3 minutes, or until the mixture is pale and resembles thickened cream.
Reduce the speed to medium–low and add the vanilla, beating continuously. Once combined, add the nut mixture and stir gently with a spatula. Pour the batter into the prepared tin and bake for 40–45 minutes. Cool in the tin for 10 minutes on a wire rack, then remove the cake from the tin and set aside to cool.
Dust with icing sugar and sprinkle with a little extra lemon zest, then serve as is or with cream, yoghurt. Store leftovers in an airtight container at room temperature for 2–3 days.
The cake is just lovely, chewy and moist all at the same time and not particularly sweet. As the cake is flourless and dairy free, if served without cream or yoghurt, it's perfect for Seder night.
See you all again tomorrow with another bake for Passover week 2023.
Bye for now,
Jillian
