Ingredients
Units
Scale
- 2 large eggs
- ½ cup olive oil
- ½ cup sugar
- ⅓ cup honey
- ⅓ cup orange juice
- zest of 1 orange
- 1 tsp grated fresh ginger
- 1 tsp vanilla extract
- 1 ¾ cup (230 g) all-purpose flour
- 1 ¼ tsp baking powder
- 1 tsp cinnamon
- ½ tsp kosher salt
- ¼ tsp baking soda
- ¼ tsp cardamom (optional)
- 1 cup (150 g) shredded carrot, packed
- 1 cup (100 g) shredded sweet potato, packed
- ¼ cup dried tart cherries
- ¼ cup chopped prunes, raisins or currants
- powdered sugar for topping (optional)
Instructions
- Preheat oven to 350°F. Grease and line a 9” springform pan (or 9” cake pan) with parchment. You can also use a Bundt or loaf pan, but baking times may be slightly longer.
- In a large bowl, whisk together the eggs, olive oil, sugar, honey, orange juice, orange zest, fresh ginger and vanilla extract.
- Into the same bowl, using a mesh sieve or flour sifter, add the flour, baking powder, cinnamon, salt, baking soda and cardamom. Using a spatula or wooden spoon, stir until the dry and wet ingredients are just combined; be careful not to overmix.
- Add the shredded carrot, shredded sweet potato and dried fruit to the bowl. Fold the vegetables and fruit into the batter until just combined and evenly distributed.
- Transfer the batter to the greased and lined pan, and bake for 40 minutes, or until a small skewer or cake tester comes out clean.
- Cool and top with powdered sugar or a simple glaze, if desired.
Notes
You can top this dairy-free cake with powdered sugar or a simple glaze, if desired. This tzimmes cake tastes even better the next day, and lasts up to five days stored, covered, at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Ashkenazi