olive oil orange cake - passover week

olive oil orange cake - passover week

• 7 Apr 2014

Hi Every-one,

welcome to Passover week on the blog. Now trying to work your way around what can and can't be eaten during Passover is tricky so I've used these 2 websites as references. This site is from the US and you enter the name of the item you wish to check. It reveals all kinds of things that we can't get on our shelves in Australia, which is kind of frustrating. I'd have loved to have brought you a cheesecake recipe but there is no local Passover cream cheese supplier. I was going to try and make some mascarpone cheese at home and give that a go but simply ran out of time. This second site is an Antipodean one and reflects what's available on the shelf at my local supermarket. 

Now onto some recipes. This Chez Pannise Olive Oil Sauternes Cake recipe has been around for a long time. I looked at the recipe and decided with a few tweaks I'd be able to make it Passover friendly.



The first thing that had to go was the Sauternes and I replaced it with orange juice. The flour was changed to my Passover baking mix, which is equal quantities of superfine matzo meal and potato flour and the rest pretty much stayed the same.



The first thing that had to go was the Sauternes and I replaced it with orange juice. The flour was changed to my Passover baking mix, which is equal quantities of superfine matzo meal and potato flour and the rest pretty much stayed the same.

I topped the cake with a dusting of homemade icing sugar (caster sugar that was blitzed in the food processor) and decided to pair it with some old fashioned oranges in caramel which were absolutely delicious and should be resurrected from the vault. 

I made the cake in my little bundt tin but it was a struggle getting it out of the tin so if/when I make it again I'll use a regular tin thoroughly lined with baking paper. I think this recipe would make a 6 -7 inch round cake. I you want to make the larger version, you'll need to use the quantities mentioned in the LA Times recipe. Here's the scaled down recipe for you. 

Olive Oil Orange Cake 

3 egg yolks 
⅓ cup caster sugar 
3 egg whites 
½ tsp grated orange rind 
½ tsp grated lemon rind 
½ cup Passover baking mix
¼ cup orange juice 
¼ cup extra virgin olive oil 
Optional - home made icing sugar/oranges in caramel
In a clean bowl, beat the egg whites with the remaining sugar until soft peaks form then gently fold through the cake batter. 
 
METHOD 
Using an electric mixer beat the egg yolks with half the amount of sugar, until pale and creamy. Add orange and lemon rind, along with the orange juice and olive oil and mix to combine. Gently fold through the Passover baking mix.

Pour cake batter into a lined 16 cm round cake tin, and bake in a preheated 180°C/350°F oven for 20 minutes. Reduce oven temperature to 160°C/300°F and bake for a further 20 minutes. Turn the oven off, and cover the cake with parchment paper. Allow to cool in the oven for approximately 10 minutes. Once cake has cooled, remove from the tin and invert on a clean surface. Dust with icing sugar.

 

I'll be back again tomorrow with another Passover friendly blog post. if you're looking for some more of my recipes, here's my latest Delicious Bites post for decor8.

Bye for now,

Jillian