Olive Oil Pound Cake

I adapted this recipe to suit my needs from Irene Saiger’s blog Bamitbach, who got it from another great kosher food blog, The Kosher Scene. Unfortunately, I couldn’t find a direct link to the Kosher Scene post.

This recipe is wonderful. Enjoy!

  • 5 eggs
  • 3 cups sugar
  • 3 1/2 cups spelt flour
  • 1 1/2 tsp kosher l’Pesach or other corn-free baking powder
  • 1 1/2 tsp fine kosher l’Pesach salt
  • 1 1/2 cups extra virgin olive oil
  • Juice and chunky pulp of two oranges

In a medium sized bowl mix up the baking powder, salt and spelt. Some say sift. Do whatever suits your fancy. It didn’t seem to matter that I didn’t sift anything, but then again I never tried.

In a large bowl mix together the eggs & sugar, keep mixing until it has a light creamy color with a touch of frothiness, and then mix in the orange juice.

Keep mixing until sit is sufficiently creamy looking and the sugar seems to be dissolving. Stir in the olive oil and then the pulp from the oranges. Make sure it is well mixed before adding the dry ingredients.

Grab the other bowl with the flour mixture in it and gradually mix it in to the eggy muck.

Pour into lubed-up pans and cook on a mid-oven rack at 350-ish until you can cleanly remove a toothpick from the center.

Let sit in the pan for a few minutes, then flop them out on to a tray and refrain from eating until cool.

Notes: Disposable 4” x 8” foil loaf pans work well for baking and storing. I make sure to wash everything out before I pour in the batter. You never know what kind of allergen they coated it with during the manufacturing process.

I found that it is better to pour no deeper than 2-2.5 inches, and leave about ½ – ⅓ of the pan height available for rising.

This recipe is adapted more or less to spelt flour. If you use something else adjust quantity of OJ as needed.

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