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Eretz Yisrael (Land of Israel) Cake




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe created by Chef Celia Regev


List of Ingredients




3/4 cup sugar
1/2 cup marzipan (see Index for recipe, or use store-bought but be sure it is gfcf)
Grated zest of 2 oranges
4 large eggs
1 3/4 cups gf cake flour blend (like Better Batter or Hagman's Featherweight), divided
1/2 cup pitted dates, chopped
1/3 cup candied citrus peel, chopped
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup orange juice
3/4 cup (1 1/2 sticks) unsalted cf margarine, melted

Recipe





Preheat the oven to 350 degrees and grease a 9-inch springform pan.

Line the bottom of the pan with parchment paper cut into a circle.

Place the sugar, marzipan, and orange zest in the bowl of an electric mixer fitted with a paddle; beat to break up the marzipan until it is the texture of sand.

Replace the paddle with the whisk and add the eggs to the marzipan mix¬ture. Whisk until light, fluffy, and pale yellow in color.

Take 2 tablespoons of the flour and sprinkle over the dates and candied cit¬rus peel in a small bowl. This flour coating prevents them from sinking to the bot¬tom of the batter. Set this aside.

Sift the remaining flour, the baking powder, and salt into a medium bowl.

Replace the whisk with the paddle and add the sifted dry ingredients, orange juice, and melted margarine to the marzipan-egg mixture.

Mix on low speed until the dry ingredients are just incorporated. Don't overmix-the batter should be soft and creamy.

Fold in the dates and citrus peel.

Pour the batter into the springform mold, tap the mold a couple of times against the counter to remove the air bubbles, and bake on the middle rack of the oven for 40 minutes.

Yield: 8 to 10 servings