Baked in the glorious Star of David Bundt Pan and carrying the flavors of the crunchy mandelbrot cookie, this tender dessert combines two Jewish traditions into one beautiful cake.Akin to the biscotti, Jewish mandelbrot or mandel bread is a twice-baked cookie made with neutral oil, chocolate chips, and almonds.Our Bundt take brings those signature flavors as well as a hint of spice and citrus zest.

Chocolate-Almond Olive Oil Cake Print Recipe Pin Recipe Makes 1 (10-cup) Bundt cake Ingredients  3 large eggs (150 grams), room temperature1½ cups (300 grams) granulated sugar¾ cup (168 grams) extra-virgin olive oil½ cup (120 grams) water or whole milk, room temperature1 tablespoon (13 grams) vanilla extract2 teaspoons (6 grams) tightly packed mandarin zest2 cups (250 grams) all-purpose flour1 cup (96 grams) blanched almond flour2 teaspoons (10 grams) baking powder1 teaspoon (3 grams) kosher salt1 teaspoon (2 grams) ground cinnamon½ teaspoon (1 gram) ground cloves¾ cup (120 grams) chopped 64% cacao semisweet chocolateGarnish: confectioners’ sugar InstructionsPreheat oven to 350°F (180°C).In the bowl of a stand mixer fitted with the whisk attachment, beat eggs at high speed until uniform in color and foamy, about 1 minute.With mixer on medium speed, add granulated sugar in a sl

Read More