Olive Oil Cake With Brown Butter Glaze

Ingredients

1 cup AP flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
1/2 cup + 1 T extra virgin olive oil (quality)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Grated zest of 1 lemon or 1/4 orange (I used Minneola tangelos)
1/2 cup orange juice
2 teaspoons butter
3 teaspoons milk
lemon juice (a few drops)
1/2 cup sliced, blanched almonds, toasted and cooled

Preparation

1
Preheat to 350.
2
Combine flour, salt, and baking powder and set aside.
3
In a different bowl, beat eggs. Add sugar and mix thoroughly. Add olive oil and mix until thick. Add extracts and zest, then orange juice.
4
Add the dry ingredients to the wet until a smooth batter results.
5
Pour into a prepared pan (I used a fancy Bundt this time, oiled with olive oil) and bake 30 - 45 minutes.
6
After removing the cake from the oven, allow it to sit about 5 minutes before removing it from the pan.
7
Meanwhile, make browned butter with the 2 T of butter.
8
Sift the powdered sugar and mix with the milk.
9
Add the browned butter to the sugar mixture and correct flavorings with a little lemon juice.
10
Stir in the almonds.
11
Drizzle the glaze over the cake.

Tools

 



About

This recipe comes from Gina dePalma, via a terrific blog called Caviar and Codfish.

Yield:

10

Added:

Thursday, December 10, 2009 - 4:42pm

Creator:

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