Olive Oil Cake With Brown Butter Glaze

Name: Olive Oil Cake With Brown Butter Glaze
Total time: 45 min
Yield: 10 servings
Ingredients: 1/4 teaspoon almond extract; 1/2 cup almond flour; 1 cup AP flour; 1/2 teaspoon baking powder; 1/2 cup sliced, blanched almonds, toasted and cooled; 3 eggs; 1/2 cup + 1 T extra virgin olive oil (quality); lemon juice (3 drops); Grated zest of 1 lemon or 1/4 orange (I used Minneola tangelos); 75 ml milk; 1/2 cup orange juice; 1 cup powdered sugar; 1/2 teaspoon salt; 1 cup sugar; 3 tablespoons unsalted butter; 1 teaspoon vanilla extract (I love Mexican vanilla)

Olive Oil Cake With Brown Butter Glaze requires approximately 45 minutes from start to finish. This recipe serves 10. One serving contains 320 calories, 6g of protein, and 13g of fat.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

320 kcal

Calories

6 g

Protein

13 g

Fat

46 g

Carbs

Ingredients

For 10 servings

Estimated cost~€5.70 · ~€0.55/serving

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Instructions

1
Preheat to 35
2
Combine flour, salt, and baking powder and set aside.In a different bowl, beat eggs.
3
Add sugar and mix thoroughly.
4
Add olive oil and mix until thick.
5
Add extracts and zest, then orange juice.
6
Add the dry ingredients to the wet until a smooth batter results.
7
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.
8
Add the browned butter to the sugar mixture and correct flavorings with a little lemon juice.Stir in the almonds.
9
Drizzle the glaze over the cake.