Rosemary almond cake from Elana Horwich is the perfect sweet finish to your Passover meal. This Italian inspired cake is rich, moist and absolutely delicious. It is boldly flavored with olive oil, orange zest and a heaping tablespoon of rosemary. This rosemary almond cake is a treat for the senses and your taste buds.
Rosemary Almond Cake
Recipe from Meal and a Spiel
one 9” spring form cake pan, well oiled with extra virgin olive oil
8 eggs
a pinch of salt
4 cups almond meal, or finely ground blanched almonds
½ cup extra virgin olive oil
½ cup 2% Greek yogurt
½ cup raw honey- less if not using raw
1 heaping tablespoon chopped fresh rosemary
the zest of two (blood) oranges, chopped
Preheat oven to 350F
Beat eggs with a pinch of salt for 3 minutes
Add honey to eggs and beat for another three minutes
Fold in almond meal
Fold in olive oil, yogurt, zest and rosemary
Pour into pan and bake for 30-33 minutes, or until an inserted toothpick comes out clean
Let rest on a rack and then carefully remove from cake pan, using a knife to peel away bottom.
Eat warm or save by covering with foil...will stay moist for several days.
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