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We’ve partnered with our friends at Graza to bring you this extra festive cake, perfect for any holiday table. Made with extra virgin olive oil, of course, this cake is bolstered with grated honeynut squash for all the harvest feels, plus our house Chai Masala, orange zest, and jaggery. The olive oil keeps the cake extra moist, while also lending layered, subtle savory notes to the cake.
We love to take a helping hand when it comes to the holidays, so we’re leaning on good-quality, store-bought jam for the filling, plus a simple mascarpone frosting that comes together in minutes. Garnish with seasonal fruit — we love fresh figs (and fig leaves, if you can get your hands on them!), bunches of fresh red currants, or wedges of Fuyu persimmons — for a swoonworthy end to your feast.
Cook’s note: If you can’t find honeynut squash, you can also use butternut squash or carrots for an equally delicious cake.