Bolo d’Amendoa
Bolo de Amêndoa
An almond-based Portuguese Jewish cake associated with crypto-Jewish households, made with olive oil instead of butter so it stays pareve and avoids obvious dairy markers. It is especially suitable for Passover when prepared without wheat flour.
Ingredients
- •2 cups blanched almonds, finely ground
- •5 large eggs
- •1 cup sugar
- •1/3 cup extra-virgin olive oil
- •1 teaspoon lemon zest
- •1/4 teaspoon salt
- •1 teaspoon cinnamon (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C) and lightly oil an 8-inch round cake pan.
- 2
Grind the blanched almonds to a fine meal, taking care not to turn them into almond butter.
- 3
In a large bowl, beat the eggs and sugar until the mixture is pale and slightly thickened.
- 4
Stir in the olive oil, lemon zest, salt, and cinnamon if using.
- 5
Fold in the ground almonds until a smooth batter forms.
- 6
Pour the batter into the prepared pan and smooth the top.
- 7
Bake for 35 to 40 minutes, until the cake is set and lightly golden.
- 8
Cool completely before slicing and serving, traditionally as a pareve dessert after a meat meal.
Kosher notes
Naturally pareve when made as written. Suitable for Passover if all ingredients, including any flavorings, are certified kosher for Passover.
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