Golden Harvest Olive Oil Cake

Step into the joyful harvest season of Sukkot (Feast of Tabernacles) with this delicious honey-glazed olive oil cake, a sweet centerpiece created for sharing with family and friends under the sukkah. With seasonal figs, olive oil and honey, you’ll enjoy a taste of Israel in every moist, light, and refreshing bite. The sweetness of honey, combined with the zesty freshness of orange and lemon brings to life the vibrant flavors of a sun-drenched, bountiful harvest table. Chag Sukkot sameach!

In honor of Sukkot, this recipe calls for olive oil and almond milk, a nod to the rich staple harvests of the Promised Land. It creates a wonderfully tender crumb, though standard milk works just as beautifully if that’s what you have on hand.

Ingredients

Cake

1¼ c. (250 gr.) granulated sugar

2 tsp. finely grated orange zest

1 tbsp. finely grated lemon zest

2 c. (250 gr.) all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

3 large eggs

2 large egg yolks

1¼ c. (300 ml) extra-virgin olive oil

1 c. (240 ml) unsweetened almond milk

¼ c. (85 gr.) honey

3 tbsp. fresh lemon juice

2 tsp. vanilla extract

Lemon­–Honey Glaze

1½ c. (180 gr.) powdered sugar

2 tbsp. fresh lemon juice

1 tbsp. honey

1 tsp. finely grated lemon zest

1–2 tsp. additional almond milk, if needed

Topping

5–6  fresh figs, halved 

1 tbsp. honey for drizzling

Orange and lemon zest 
Instructions

Cake

1. Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm.) round cake pan and line the bottom with parchment paper.

2. Add the sugar, orange and lemon zest to a large mixing bowl. Using your fingertips, rub the zest into the sugar until fragrant and slightly moist.

3. Add the flour, baking powder, baking soda and salt to the citrus sugar. Whisk until evenly combined.

4. In a separate large bowl, whisk together the eggs, egg yolks, olive oil, almond milk, honey, lemon juice and vanilla until smooth.

5. Pour the wet ingredients into the dry ingredients. Whisk until just combined and no dry flour remains. Scrape the bottom and sides of the bowl with a rubber spatula to make sure everything is incorporated, being careful not to overmix.

6. Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs.

7. Let the cake cool in the pan for 15 minutes, then remove it from the pan and transfer it to a wire rack. Allow it to cool completely before glazing.

Lemon–Honey Glaze

8. In a small bowl, whisk together the powdered sugar, lemon juice, honey and lemon zest until smooth. The glaze should be thick and creamy, but still pourable.

9. If it is too thick, add additional almond milk ½ teaspoon at a time until it reaches the right consistency.

Finishing Touches

10. Spoon the glaze over the completely cooled cake, gently spreading it toward the edges and allowing a few natural drips down the sides.

11. Arrange the fresh figs cut-side up in a loose circle over the top of the cake.

12. Drizzle the figs lightly with honey and finish with a little fresh zest.

13. Slice the cake, serve and enjoy! 

Serves: 10–12