This Olive Oil Honey Cake was my first idea for a recipe using the peach marmalade jelly I made on behalf of Ball Jars. However, the first recipe I posted was my Ricotta Cupcakes with Marmalade Jelly. As I wrote about in that post, canning is so cool. The beauty is you make multiple jars full and freeze them for future use. I have leftovers to use for new ideas. Right now I have pickles in my fridge as my next attempt at canning. That will come in a post much later.
The idea for this cake came once again from my Michael Solomonov cookbook from his Zahav Restaurant. Last Friday, I posted a Green Bean Salad with Tahini dressing from his cookbook. You will see a whole bunch of recipes from his cookbook coming up. I am so into his recipes. A honey cake is a very traditional cake served on Jewish holidays. I have never before made one of these but it is so good, so moist. It paired so well with the peach marmalade jelly. The cake is sweet but not too sweet. The jelly added the perfect amount of sweetness. I actually kept digging my spoon into the jelly jar and topping my olive oil honey cake with more and more jelly.
I changed up the traditional orange marmalade and added peaches. I am not sure I could fully tell the influence of the peaches in this jelly, even though, I used more peaches than oranges. Nevertheless, I so enjoyed making the jelly my mind has been running with other jelly ideas. I have always thought pepper jellies were so cool. Now, I realize that they won’t be too hard to make. As I write this, I realize that this has to be next on my to do list.
The peaches and oranges with the Ball Jar canning recipe book.
The orange peel, and then, cutting off the orange skin.
All the fruit in the pot, sugar added and the roiling boil.
The end of cooking and the jelly put in the jars.
The cake ingredients and all mixed together.
The cake in the loaf pans, just out of the oven, and then, on the cooling racks.
The Olive Oil Honey Cake with Marmalade Jelly.