Passover starts tonight, and if you have your big seder this evening, I realize I may be getting this dessert idea out too late. However, it never hurts to have a delicious kosher for Passover snack cake on hand for days 2-8, right? This cake would also be perfect for Easter--since I celebrate both holidays, I'm planning on making this again next weekend and dressing it up with some eggs and/or bunnies.
This cake is delicious: moist, tender, and perfectly lemony. I couldn't taste the olive oil, but I think it adds some hard-to-pinpoint depth to the overall flavor of the cake, and it's nice to know you're baking with a healthy, dairy-free cooking fat. The glaze is cashew-based, but I worked hard to make honey and lemon the prominent flavors, so I think people who don't know cashews are the main ingredient won't be able to figure it out.