Olive Oil Cake With Brown Butter Glaze
By: Jenny Richards
Published: Thursday, December 10, 2009 - 4:42pm

Ingredients




1 cup AP flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3 eggs
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
1 cup powdered sugar
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.

About


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