One of the lovely things about hosting programs that celebrate Jewish food is that we get to meet a lot of wonderful chefs who are very gracious with their recipes. In advance of our next food program, Frothed Milk and Truffled Honey: The New Israeli Cuisine, on October 6, we're delighted to share this recipe. We're sure it will be a welcome addition to your holiday table.
Bonnie Stern will be joined by food writers Janna Gur, Gil Hovav, Naama Shefi, and Jayne Cohen for a discussion of Israel as a foodie's paradise. A reception featuring contemporary Israeli dishes will follow.
BONNIE'S OLIVE OIL AND RAISIN COFFEE CAKE
from Bonnie Stern
I first started making cakes and breads (especially challah) with extra virgin olive oil when I went to Israel and met Hebrew University food chemist, Dr. Zohar Kerem. He believes that extra virgin olive oil is the healthiest and best oil to use for everything. In baking, the olive oil taste mellows and adds a creamy texture that I love.
Yield: 8 to 10 servings
1 1/2 cups sugar
1/2 cup extra virgin olive oil
2 tsp pure vanilla extract
2 tbsp finely grated orange peel
1 cup yogurt
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 cup raisins dusted with 1 tsp flour
2 tbsp coarse sugar
1. Beat eggs with sugar in a mixer until light. Beat in olive oil, vanilla and orange peel. Mix in yogurt.
2. In a medium bowl whisk together flour, baking powder, baking soda and salt.
3. Stir flour mixture into batter. Stir in raisins coated with 1 tsp flour.
4. Spoon batter into the bottom of a buttered (or sprayed) 9" spring form pan or tube pan. Sprinkle with coarse sugar. Bake cake in a preheated 350F oven 45 to 55 minutes or until center of cake springs back to the touch or until an instant read thermometer reaches 185F. Cool on a rack.
Photo: Courtesy of Bonnie Stern.