Jerusalem Olive Oil Hanukkah Cake

Tonight begins the Hanukkah celebration. The olive oil in this cake symbolizes the sustenance of oil that brought light to the winter nights for the rededication of the temple in the Hanukkah story. I found this recipe through Lynne Rossetto Kasper, but it was written by Sara Perry. I have adapted it slightly, as I found the original recipe too sweet. Increase the sugar to 1 C if you have a serious sweet tooth. Pasolivo makes an incredible tangerine olive oil that adds even more citrus flavor to the cake with only a T or so substituted with the rest of the olive oil.

1 1/4 C all-purpose flour
1/4 t baking soda
1/4 t baking powder
1/4 t salt
2 eggs, at room temperature
3/4 C granulated sugar
1/2 C fruity extra virgin olive oil
3/4 C milk
1 1/2 T orange zest
1/4 C sliced and toasted almonds
A little bit of orange marmalade and powdered sugar

Preheat the over to 350 degrees. Lightly butter a 9-inch round baking pan, line it with a round of parchment, and set aside. In a medium bowl, whisk the first four ingredients and set aside. In another medium bowl, whisk the eggs and sugar until they are thoroughly blended, then add the milk, olive, oil, and orange zest and whisk to combine. Pour this mixture into the dry ingredients and whisk to a smooth batter. Pour the batter into the prepared pan and bake about 30 minutes. I always check the cake at 25 minutes, as the edges can brown very quickly at the end of cooking. The cake is done when a toothpick comes out clean when inserted into the center. Let the cake cool in the pan on a rack for 20 minutes or so, and then turn it out onto a serving dish. Brush some orange marmalade over the top and around the edges. Sprinkle the almonds on top, then sift a little bit of powdered sugar over the cake and serve.