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  • Bake from Scratch

    Baking for Hanukkah

    Oct 12, 2021 8 minutes
    PHOTOGRAPHY BY STEPHANIE WELBOURNE STEELE
    RECIPE DEVELOPMENT BY LAURA CRANDALL
    STYLING BY MARY BETH JONES

    CHOCOLATE-ALMOND OLIVE OIL CAKE

    Makes 1 (10-cup) Bundt cake

    Baked in the glorious Star of David Bundt Pan and carrying the flavors of the crunchy mandelbrot cookie, this tender dessert combines two Jewish traditions into one beautiful cake. Akin to the biscotti, Jewish mandelbrot or mandel bread is a twice-baked cookie made with neutral oil, chocolate chips, and almonds. Our Bundt take brings those signature flavors as well as a hint of spice and citrus zest.

    3 large eggs (150 grams), room temperature
    1½ cups (300 grams) granulated sugar
    ¾ cup (168 grams) extra-virgin olive oil
    ½ cup (120 grams) water or whole milk, room temperature
    1 tablespoon (13 grams) vanilla extract
    2 teaspoons (6 grams) tightly packed mandarin zest
    2 cups (250 grams) all-purpose flour
    1 cup (96 grams) blanched almond flour
    2 teaspoons (10 grams) baking powder
    1 teaspoon (3 grams) kosher salt
    1 teaspoon (2 grams) ground cinnamon
    ½ teaspoon (1 gram) ground cloves
    ¾ cup (120 grams) chopped 64% cacao semisweet chocolate
    Garnish: confectioners’ sugar

    1. Preheat oven to 350°F (180°C).

    In the bowl of a stand mixer fitted with the whisk attachment, beat eggs at high speed until uniform in color and foamy, about 1 minute. With mixer on medium speed, add granulated sugar in a slow, steady stream.

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