Baked within the superb Star of David Bundt Pan and carrying the flavors of the crunchy mandelbrot cookie, this tender dessert combines two Jewish traditions into one lovely cake. Akin to the biscotti, Jewish mandelbrot or mandel bread is a twice-baked cookie made with impartial oil, chocolate chips, and almonds. Our Bundt take brings these signature flavors in addition to a touch of spice and citrus zest.
Chocolate-Almond Olive Oil Cake
Makes 1 (10-cup) Bundt cake
- 3 massive 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 entire 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) floor cinnamon
- ½ teaspoon (1 gram) floor cloves
- ¾ cup (120 grams) chopped 64% cacao semisweet chocolate
- Garnish: confectioners’ sugar
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Preheat oven to 350°F (180°C).
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Within the bowl of a stand mixer fitted with the whisk attachment, beat eggs at excessive velocity till uniform in colour and foamy, about 1 minute. With mixer on medium velocity, add granulated sugar in a sluggish, regular stream. Enhance mixer velocity to excessive, and beat till thick and pale, about 2 minutes. With mixer on medium-high velocity, add oil in a sluggish, regular stream, beating till mixed; scrape sides of bowl. With mixer on medium velocity, add ½ cup (120 grams) water or milk in a sluggish, regular stream, beating till mixed. Beat in vanilla and mandarin zest.
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In a medium bowl, whisk collectively flours, baking powder, salt, cinnamon, and cloves. Add flour combination to egg combination in two additions, folding with a balloon whisk simply till mixed after every addition. Fold in chocolate.
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Spray a 10-cup Star of David Bundt Pan with baking spray with flour. Pour batter into ready pan. Faucet pan on a kitchen towel-lined counter 5 to six instances.
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Bake till a picket choose inserted close to middle comes out clear, 45 to 50 minutes, protecting with foil after 25 minutes of baking to stop extra browning. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool fully. Garnish with confectioners’ sugar, if desired.
