Seven Species Cake

“For the Lord your God is bringing you into a good land…a land of wheat and barley, of vines and fig trees and pomegranates, a land of olive oil and honey.” Deuteronomy 8:7a–8

The seven species are a collection of grains and fruits that depict the landscape of both ancient and modern Israel. As in the days of Joshua and Caleb, these seven species—wheat, barley, grapes, figs, pomegranates, olives and dates—are still readily available throughout Israel today. This delightful recipe combines the best of these species to deliver a cake that celebrates the promise of abundance in the land of Israel.

Ingredients

Sponge Cake:

5 eggs
¼ cup olive oil
1 cup sugar
1 tsp vanilla extract
½ cup barley flour
½ cup wheat flour
1 tsp baking powder
1 cup grape juice for soaking
8 oz (245 ml) fig jam for filling

Frosting:

8 oz (225g) cream cheese, softened
1 cup white chocolate chips, melted
1 tsp vanilla extract
½ tsp salt
2 cups cream, chilled
1 ½ cups powdered sugar

Directions

To make the sponge cake:

Preheat the oven to 350 ºF (180 ºC) and coat two 8-inch (20-cm) cake pans with a thin layer of oil and a dusting of flour.
Beat together the eggs, oil, sugar and vanilla until the mixture is almost white in color.
Combine the dry ingredients and use a spatula to gently fold small batches into the egg mixture.
Divide the batter evenly between the two pans and bake for 18 to 20 minutes until golden brown.
Remove from the oven and run a knife along the edge of the pans. Allow to cool completely before removing.
Use a brush to soak each layer with grape juice.

To make the frosting:

Beat the chilled cream and powdered sugar together until stiff peaks form.
In a separate mixing bowl, beat the softened cream cheese until creamy.
Add the melted white chocolate, vanilla and salt and mix until combined.
Add the cheese mixture to the whipped cream and whisk until combined. Take care not to over-mix the frosting.

To assemble the cake:

Beginning with the bottom cake layer, apply a coating of fig jam followed by a layer of frosting.
Repeat for the remaining cake layer.
Frost the top and sides of the cake and garnish with slices of pomegranate, fig and dates.
Refrigerate the cake for at least one hour before serving.

Serves 12