Tzimmes cake

Tastes even better the next day


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

1¾ cup (230g) all-purpose flour

1¼ tsp baking powder

1 tsp cinnamon

½ tsp kosher salt

¼ tsp baking soda

¼ tsp cardamom (optional)

1 cup (150g) shredded carrot, packed

1 cup (100g) shredded sweet potato, packed

¼ cup dried tart cherries

¼ cup chopped prunes, raisins or currants

powdered sugar for topping (optional)


1. Preheat oven to 175° C. Grease and line a 22cm springform pan (or 22cm cake pan) with parchment. You can also use a bundt or loaf pan, but baking times may be slightly longer.

2. In a large bowl, whisk together the eggs, olive oil, sugar, honey, orange juice, orange zest, fresh ginger and vanilla extract.

3. 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.

4. 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.

5. 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.

6. Cool and top with powdered sugar or a simple glaze, if desired.

Note: This tzimmes cake tastes even better the next day, and lasts up to five days stored and covered at room temperature.

Recipe by Sonya Sanford for The Nosher,

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