4.2
5 ratings

Rosemary Almond Cake with Olive Oil and Orange Zest

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. 

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
Servings8
Calories Per Serving604
Total Fat47g72%
Sugar23gN/A
Saturated6g29%
Cholesterol162mg54%
Protein20g39%
Carbs33g11%
Vitamin A73µg8%
Vitamin B120.4µg6.4%
Vitamin C18mg29%
Vitamin D0.9µg0.2%
Vitamin E2mg12%
Vitamin K8µg10%
Calcium90mg9%
Fiber7g27%
Folate (food)31µgN/A
Folate equivalent (total)31µg8%
Iron2mg9%
Magnesium9mg2%
Monounsaturated11gN/A
Niacin (B3)0.2mg0.8%
Phosphorus357mg51%
Polyunsaturated2gN/A
Potassium539mg15%
Riboflavin (B2)0.2mg12.8%
Sodium108mg4%
Sugars, added17gN/A
Zinc0.6mg4.2%
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