Name: Durum Olive Oil Cake
Yield: Makes one small Bundt cake
Ingredients: 1 Tbsp orange liqueur, like Cointreau; ⅔ cup [130 g] extra-virgin olive oil; ½ cup [130 g] whole milk, room temperature; ½ tsp baking soda; ½ tsp baking powder; ½ tsp fine sea salt; 1 large egg, room temperature; 2 Tbsp orange juice; ⅓ cup [50 g] whole raw almonds; 1 Tbsp fresh lemon zest; 1 cup [200 g] granulated sugar; 1 cup [140 g] whole durum or all-purpose flour, plus more for dusting

Although you might think that butter-laden cakes would be the richest cakes around, this cake will have you rethinking that idea. This is a super moist cake, so it’s still soft and luscious days after you bake it. (No promises that it’ll last all eight nights of Hanukkah though—ours normally disappears long before that!) This cake gets a boost of citrus flavor from orange juice, lemon zest, and orange liqueur (just use more orange juice if you’d rather skip the booze) and nuttiness from toa