Chanukah tea always needs a family friendly cake and this is effortless to make. Olive oil with lemon and dried apricots works well to produce a light in yellow cake.
To add a final shine before serving, glaze with a little extra olive oil, the authentic Chanukah way!
Preparation Time: 15 minutes
Cooking Time: 1 hour
Makes: 1 loaf cake
Ingredients:
4 eggs
200ml extra virgin olive oil
~
180g caster sugar
75g pistachio nuts – without shells
75g split almonds - toasted
160g plain flour
1 teaspoon baking powder
75g dried apricots – roughly chopped
Zest and juice of ½ lemon
Pinch of salt
Method
Pulse the pistachios in a food processor until fine and powder like.
Using an electric beater, whisk the eggs, then add the olive oil slowly, beating continuously until you have a thick emulsion.
Beat in the sugar, then fold in the pistachio powder, split almonds, flour, lemon zest and juice and salt.
Stir in the chopped apricots.
Pour the mixture into a loaf tin lined with baking paper.
Bake at 180ºC for 1 hour or until golden brown on top and springy.
