Delicious Etrog Cake | The Jewish Week | Food & Wine

Delicious Etrog Cake

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Delicious Etrog Cake

Make this cake with lemons, or their steroidal cousin, etrogs. Courtesy of St. Martin's Press

When life hands you an etrog ... make etrog cake. Shake it then bake it.

Find this among other scrumptious recipes in The New Jewish Table (St. Martin's Press), by husband-and-wife team Todd Gray and Ellen Kassoff Gray of Washington D.C.'s Equinox restaurant. Billed as a book of "modern seasonal recipes for traditional dishes," The New Jewish Table also offers delights like Pickled Herring Fillets in Citrus Dill Creme Fraiche, Not Exactly Aunt Lil's Matzo Ball Soup and Rye Bread Salad with Cucumber and Asparagus.

Servings & Times
  • One 4 x 8-inch loaf cake or 8-inch round cake
Active Time:
  • 1 hr 30 min
Total Time:
  • 2 hrs 15 min

2 etrogs (or 2 lemons)

1 tablespoon freshly squeezed etrog or lemon juice

1 tablespoon freshly squeezed lime juice

2 3/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter (1/2 stick), softened

1 3/4 cup sugar

3 large eggs

1 1/4 cups freshly squeezed orange juice (3 to 4 juice oranges)

3 tablespoons Grand Marnier

Orange and blood orange segments for garnish (optional)

  1. Grate the zest of the etrogs with a rasp or citrus zester, being careful to get all the zest off the citrus without cutting into the pith below the skin. Whisk together the lemon juice and lime juice in a small bowl; whisk in the etrog zest. Set aside 1 tablespoon of this mixture to use later for the glaze.
  2. Preheat the oven to 350 Fahrenheit. Spray a 4 x 8-inch loaf pan with nonstick cooking spray and line the bottom with parchment paper or rub the pan with butter and dust it with flour, shaking out the excess. Sift together the flour, baking powder and salt. Using an electric mixer on medium speed, cream the butter with the 1 1/4 cups of the sugar in a medium bowl until light and fluffy. Add the eggs one at a time, beating until smooth and scraping down the sides of the bowl with a rubber spatula after each addition. Beat in the non-reserved portion of the citrus mixture. Add a third of the flour mixture, beating just to combine; add 1/2 cup orange juice, and finally the last of the flour, mixing only until just combined after each addition.
  3. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean -- 45 to 55 minutes. Cool the cake in the pan on a wire rack for about 20 minutes, then turn out onto the rack to cool completely.
  4. Meanwhile, stir together the remaining 1/2 cup sugar, remaining 1/4 cup orange juice, and the reserved tablespoon of the citrus mixture in a small saucepan. Heat over medium heat, stirring frequently, just until the sugar is completely dissolved. Remove the pan from the heat. Stir in the Grand Marnier. Let the glaze cool. To serve, slice the cake and place on dessert plates; drizzle the glaze decoratively over each portion -- we like to use a ladle to do this. Garnish each plate with a few orange segments if you wish.