Olive Oil Cake With Brown Butter Glaze
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
1/2 cup orange juice
2 teaspoons butter
1 cup powdered sugar
3 teaspoons milk
lemon juice (a few drops)
1/2 cup sliced, blanched almonds, toasted and cooled
Preheat to 350.
Add the dry ingredients to the wet until a smooth batter results.
Pour into a prepared pan (I used a fancy Bundt this time, oiled with olive oil) and bake 30 - 45 minutes.
After removing the cake from the oven, allow it to sit about 5 minutes before removing it from the pan.
Meanwhile, make browned butter with the 2 T of butter.
Sift the powdered sugar and mix with the milk.
Stir in the almonds.
Drizzle the glaze over the cake.