This is a new variation of a recipe I love. It is delicious and parve – dairy free.
- Israeli Shabbat recipe: Beet, pomegranate and tomato salad
- Israeli Shabbat recipe: Cauliflower couscous
- Israeli Shabbat recipe: Meatballs in Swiss chard and chickpea stew
Use a mild-flavored olive oil, such as one made from Leccino olives, or mix equal parts olive oil with grapeseed or corn oil.
The cake is better a day after it’s baked.
Yields one 9” round cake.
4 large eggs at room temperature
2 cups sugar
8 oz. marzipan or almond paste
1 cup olive oil (see note above)
1 teaspoon almond extract
1.5 cups polenta
1 teaspoon baking powder
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease a 9” springform pan with a cooking spray.
Whisk eggs and sugar in a stand mixer for 10 minutes, until they triple in volume and become pale yellow.
In the meantime, wash the skin of the orange, cut the orange into eighths (skin included, do not peel the orange) and remove any seeds. Put orange in a food processor, add sliced marzipan, olive oil and almond extract, and blend until you get a chunky consistency.
In a second bowl, mix polenta with baking powder.
Set the mixer on a lower speed, and add alternately the dry ingredients and the orange-olive oil mixture into the eggs, finishing with the dry ingredients.
Pour the batter into the greased pan and bake for 55-60 minutes, until golden brown on top and sides and still moist in the center. Cool on a cooling rack. Cover lightly with aluminum foil and serve the next day.