Rosemary Almond Cake with Olive Oil and Orange Zest

Rosemary Almond Cake with Olive Oil and Orange Zest
Staff Writer
Elana Horwich

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. 

8
Servings
758
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 eggs
  • Pinch of salt
  • 4 Cups 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.

 

Nutritional Facts

Total Fat
67g
96%
Sugar
10g
11%
Saturated Fat
16g
67%
Cholesterol
1mg
0%
Carbohydrate, by difference
28g
22%
Protein
24g
52%
Calcium, Ca
248mg
25%
Choline, total
54mg
13%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
52µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
269mg
84%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Phosphorus, P
495mg
71%
Riboflavin
1mg
91%
Selenium, Se
4µg
7%
Sodium, Na
23mg
2%
Water
14g
1%
Zinc, Zn
3mg
38%

Rosemary Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Rosemary Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.