a.k.a. the best cake of all time
so olive oil cake is not technically a traditional food, but this cake uses a lot of traditional SWANA ingredients/flavors AND in my experience the only people i know who make olive oil cake regularly are Palestinians so... here we have it.
this recipe was heavily inspired by the b*n app*tit olive oil cake recipe but since they're racist i don't feel bad about using their method. also, it's been heavily adapted (made vegan) and the flavor has been improved by both suggestions that my friend Leena posted on her twitter when she made this recipe and a glaze inspired by Nasim Lahbichi's (@lahbco on tiktok and instagram) vegan blood orange olive oil cake recipe.
the cake:
> grease a 9 inch round cake tin with olive oil + sprinkle with sugar if desired
2 Tbsp orange juice
1 Tbsp lemon juice
2 tsp vanilla
3 tbsp orange blossom water
> mix above in small bowl + set aside
2 1/3 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
> whisk to combine + set aside
1/2 Tbsp orange zest
1/2 Tbsp lemon zest
9 Tbsp aquafaba*
~3/4 c + 2 Tbsp white sugar
> using electric mixer on high, whisk aquafaba + slowly add zest and sugar. sugar should be added 1 spoonful at a time and mixed until fully dissolved and mixture has thickened.
* i used unsalted aquafaba but salted is probably fine, just adjust salt in dry mixture
1-1 1/4 c extra virgin olive oil**
> when zest + sugar + aquafaba mixture is thickened and sugar dissolved, slowly pour in olive oil w/ mixer still on high
** the amount of olive oil you use depends on the strength and quality of your oil. e.g. if you have high quality Palestinian olive oil use 1 c, if you have grocery store olive oil use 1 1/4 c. fruity olive oils are better
> then set mixer speed to low and add remaining dry + wet mixes in this order: dry - wet - dry - wet - dry. fully mix between each addition.
> when everything is well combined, pour into cake tin + sprinkle sugar on top if desired.
> place tin in an oven preheated to 400° but drop temp down to 350° immediately after placing it into the oven. bake 40-50 minutes; test with a toothpick to make sure it's cooked through.
> let cool for 15 minutes, then poke holes in top and drizzle 2 tbsp olive oil on top. let it soak in before adding glaze.
the glaze:
3/4 c powdered sugar
2 Tbsp orange juice
1/2 tsp orange blossom water
1/2 Tbsp orange zest
1/2 Tbsp minced rosemary
> mix together and pour on top of cake when mostly cooled.
> top with orange slices if you want to :-)
note: for a non-vegan version you can use 3 whole eggs instead of aquafaba + you don't have to add the sugar as slowly with eggs
****enjoy!!****