We all know the esrog as the fruit we make a blessing over on Succot, but did you ever consider it as an ingredient? I love the smell of esrog and the amazing flavor it imparts. Add the zest to this simple recipe and enjoy its unique flavour. If esrogim are unavailable, lemon zest is also delicious.
- sugar - 1 1/2 cups
- margarine - 1 stick (1/2 cup) (trans-fat free is fine)
- vegetable oil - 1/4 cup
- flour - 2 1/2 cups
- baking powder - 1 tbsp
- orange juice - 3/4 cup
- lemon extract - 1 tsp
- eggs - 4, large
- esrog or lemon zest - 1 tbsp
- confectioner's sugar - 3/4 cup, plus more for dusting
- lemon juice - 2 1/2 tbsp, freshly squeezed
1. Preheat oven to 325 degrees. Grease and flour a Bundt pan or spray with baking spray.
2. Beat the margarine and sugar until light and creamy. Add the oil and mix until combined. Add the remaining ingredients. Beat at medium-high speed for about 3-4 minutes. Pour into the prepared pan.
3. Bake 45 – 60 minutes, or until cake tester inserted in center comes out clean. Remove the cake from the oven. Using a long thin skewer, poke deep holes into the cake at 1 inch intervals.
4. Mix the ingredients for the glaze until smooth and well combined. Spoon the glaze over the hot cake, allowing it to run into the holes. Allow the cake to cool.
5. Remove the cake from the pan and sprinkle with confectioner’s sugar.