Chanukah cooking is traditionally all about the OIL. And fair enough, it is pretty central to the miracle*, after all. But, enough with the frying already! Latkes, doughnuts, beignets… surely there’s another way to incorporate oil into something delicious?
With this in mind, I set about creating these cupcakes. Olive oil cakes have been around for a while, but many recipes seem to contain yogurt, fruit, or other extras that just didn’t feel right for Chanukah. After extensive research, I finally created the following recipe. The results are lightly spiced, with a moist texture, and a subtle flavour of olive oil. The tops are crisp when they are fresh out of the oven, but do soften slightly if you don’t eat them all straight away. If you are feeling indulgent you can dust them with icing sugar or even rustle up a little icing to glaze the tops. I considered experimenting with making olive oil frosting, but ultimately decided against it. You can have too much of a good thing, you know.
I flavoured these with vanilla and a hint of spice, as I didn’t want the olive oil to be overwhelming. These warm spicy flavours complemented the oil, and do seem to be quite seasonal, too – just the thing to lift the spirits on a cold winter’s day 🙂
As you can see from the photos, I couldn’t resist lining them up, topping them with Chanukah candles, and making a delicious olive oil cupcake Menorah out of them. Feel free to try this at at home! Alternatively, just tuck in. Chanukah sameach!
This makes 18-20 spiced olive oil cupcakes. Yum.
- 2 eggs
- 150ml extra virgin olive oil
- 200g golden caster sugar
- 1 tsp vanilla essence
- 225g plain flour
- 1.5 tsp baking powder
- 0.75 tsp bicarbonate of soda
- 1 tsp mixed spice
- 200ml hot water
- Preheat the oven to 180C/350F, and prepare 18-20 cupcake cases.
- Beat together the eggs, olive oil, sugar and vanilla.
- Separately, mix the flour, baking powder, bicarbonate of soda and mixed spice.
- Add half the dry ingredients and half the hot water to the egg mixture and beat well. Add the remaining ingredients and beat until thoroughly combined. The mixture will be warm, and very runny.
- Divide the mixture evenly between the cake cases. They will be around half full. I found the easiest way to do this was to scoop the mixture using a small cup and pour it into the cases.
- Bake for 20-25 minutes until risen and golden, and toothpick inserted into the cakes comes out clean.
- Allow to cool, light the Chanukah candles, and enjoy!
I’m entering these yummy spiced olive oil Chanukah cupcakes into the following foodie challenges:
Treat Petite, which technically has a Christmas theme, but wants “Anything you make for the festive season that is individually portioned.” So these, then. Treat Petite is organised by Cakeyboi and The Baking Explorer (who is also hosting this month).
Love Cake, over at JibberJabber, which is on the theme of December Delights – very inclusive 🙂
Cook, Blog, Share, organised by Lucy at Supergolden Bakes.
And Family Foodies, organised by Vanesther at Bangers & Mash and Lou at Eat Your Veg, which is after recipes for festive food, whatever you’re celebrating.
*In the Chanukah story, after the Maccabees had defeated the Greek army and reclaimed the Holy Temple, they had only enough olive oil to light the Temple menorah for one day. They lit it anyway, and miraculously, the oil lasted for eight days – giving them enough time to prepare more oil before the light extinguished. Hooray!
This recipe first appeared in the Chanukah 2013 edition of the CTJC Bulletin.