Olive Oil Almond Cake

Sometimes the most elegant desserts are the easiest ones. Take this cake for example. An ideal accompaniment for tea or coffee if you please, almonds are the shining ingredient here, along with olive oil and a bit of citrusy burst from freshly grated orange zest. It's not too sweet, and that's a bonus as the other flavors shine because they aren't drowned in sugar. Moist inside, with a slightly crusted exterior, each and every bite is to be savored.

I adapted this recipe ever so slightly from a The Holiday Kosher Baker by Paula Shoyer, a cookbook I recently received for possible review here, and as soon as I started browsing through each lovely page, I knew this was the right recipe for a savory girl like me. In fact, I've made it twice already.

The book sat on my coffee table for a while before I got a chance to have a good look, but even the cover photo had me craving something sweet. It's a gorgeous selection of traditional and contemporary holiday desserts. And you don't have to be Jewish to enjoy all of the offerings between the covers. For that matter, it doesn't belong on your coffee table, but in your kitchen to encourage you to get baking.

Throughout the book, recipes are provided for significant Jewish holidays, including more than 45 recipes for Passover. Varying in complexity, complete with stunning photos that will have you craving dessert too, the reader is also treated to informative tips on how to get your desserts to turn out just right. Gluten-free, vegan and nut-free desserts are also served up. Cakes, cookies, pastries, tarts, breads and even breakfast ideas are lovingly shared. Novice bakers and inspiring professionals alike will find everything they need here to create stunning recipes that are certain to please your palate and impress your guests.

Now that summer is nearing an end, there are plenty of holidays on the horizon that are usually accompanied by desserts and treats. I'm delighted to offer my readers a chance to win a copy of this beautiful book. All you need to do is leave a comment here on this post by the end of September 30th, 2015 and please add your email address if one is not already associated with your profile. This contest is open only to readers in the US and Canada. I will randomly choose a winner after that date and a copy will be shipped out to the lucky winner. This contest is now closed.

Note: I received a copy of this book for possible review on my blog. The opinions expressed here are my own.

Olive Oil Almond Cake

Recipe by Lisa Turner Adapted from The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts Published on September 16, 2015 Simple, delicious and none-too-sweet olive oil and almond tea cake Print this recipe Ingredients: 3/4 cup sliced or slivered almonds 1 cup unbleached white flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon sea salt 1/2 teaspoon orange zest 3 large eggs 3/4 cup coconut or brown sugar 1/2 cup olive oil 1 teaspoon almond extract Instructions: Grease and flour an 8-inch round baking pan. Line the bottom with parchment paper. Grease again and sprinkle with a bit more flour. Spread the almonds over the bottom. Preheat an oven to 325°. Whisk together the flour, almond meal, baking powder, cinnamon, salt and orange zest in a small bowl. In a large bowl, beat together the eggs, coconut sugar and olive oil for about 1 minute with a hand blender on medium speed until creamy. Stir in the almond extract and flour mixture until just combined. Take care not to over-mix. Transfer the batter to the prepared pan and bake for 35 minutes or until a cake tester comes out clean. Let cool in the pan for 10 minutes and then invert onto a wire rack to cool. Makes 8 small slices

Other cakes to enjoy from Lisa's Kitchen:
Chocolate Chili Cake
Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze
Guinness Gingerbread Cake
Sour Cream Blueberry Cake