Almond Olive Oil Cake with Brown Butter Glaze

Need a lacto ovo vegetarian dessert? Almond Olive Oil Cake with Brown Butter Glaze could be a spectacular recipe to try. One serving contains 658 calories, 10g of protein, and 34g of fat. For $1.14 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 2260 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up salt, almond meal, milk, and a few other things to make it today. It is brought to you by Blogging Over Thyme. With a spoonacular score of 47%, this dish is pretty good. Similar recipes include Almond Olive Oil Cake With Brown Butter Glaze, Olive Oil Cake With Brown Butter Glaze, and Lemon Olive Oil Pound Cake With Glaze.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/4 teaspoon almond extract

1/2 cup almond meal

1.5 teaspoons baking powder

1/2 cup sliced blanched (or un-blanched) almonds, toasted and cooled

3 large eggs, room temperature

1/2 cup extra virgin olive oil

1 cup all-purpose flour

3/4 cup granulated sugar

few drops of fresh lemon juice

3 tablespoons milk

1/2 cup orange juice (or substitute with milk, if you do not have any on hand)

zest of 1 orange

1/2 teaspoons salt

1 cup confectioner's sugar, sifted

2 tablespoons unsalted butter

1/2 teaspoon vanilla extract

Equipment:

cake form

whisk

bowl

oven

sauce pan

frying pan

baking sheet

Cooking instruction summary:

Prepare Cake:Preheat the oven to 350 degrees Fahrenheit. Grease and lightly flour a 8-inch cake pan. Set aside.In a bowl, whisk together the flour, almond meal, baking powder and salt.In a separate bowl, whisks the eggs well. Add the sugar and whisk aggressively for 30 to 45 seconds. Slowly pour in the olive oil, whisking continuously with your other hand to combine evenly. Add the orange juice (or milk, if substituting), zest, and both extracts.Slowly add the dry ingredients to the wet ingredients, whisking gently until just combined and batter is even.Pour the cake batter into the greased cake pan and bake for 30 to 40 minutes, or until toothpick inserted in center comes out clean.Allow cake to cool on rack for 10 minutes before removing from the pan. Allow the cake to cool completely on a rack.Prepare Glaze:Heat the butter in a small saucepan or sauté pan over medium heat. Continue to cook the butter, swirling the pan continuously, until it is golden brown in color. Remove from the heat immediately (it will continue to darken off the heat). Set brown butter aside and allow to cool at room temperature.In a separate bowl, whisk together the sifted confectioners sugar and milk. Add the cooled butter, and drops of lemon juice (to taste). Stir in the toasted, sliced almonds.Place the cooled cake on a rack set within a lined baking sheet. Pour and spread the glaze evenly on top of the cake, allowing it to drizzle over the sides. Allow the glaze to set before serving.

 

Step by step:


1. Prepare Cake:Preheat the oven to 350 degrees Fahrenheit. Grease and lightly flour a 8-inch cake pan. Set aside.In a bowl, whisk together the flour, almond meal, baking powder and salt.In a separate bowl, whisks the eggs well.

2. Add the sugar and whisk aggressively for 30 to 45 seconds. Slowly pour in the olive oil, whisking continuously with your other hand to combine evenly.

3. Add the orange juice (or milk, if substituting), zest, and both extracts.Slowly add the dry ingredients to the wet ingredients, whisking gently until just combined and batter is even.


Pour the cake batter into the greased cake pan and bake for 30 to 40 minutes, or until toothpick inserted in center comes out clean.Allow cake to cool on rack for 10 minutes before removing from the pan. Allow the cake to cool completely on a rack.Prepare Glaze

1. Heat the butter in a small saucepan or sauté pan over medium heat. Continue to cook the butter, swirling the pan continuously, until it is golden brown in color.

2. Remove from the heat immediately (it will continue to darken off the heat). Set brown butter aside and allow to cool at room temperature.In a separate bowl, whisk together the sifted confectioners sugar and milk.

3. Add the cooled butter, and drops of lemon juice (to taste). Stir in the toasted, sliced almonds.

4. Place the cooled cake on a rack set within a lined baking sheet.

5. Pour and spread the glaze evenly on top of the cake, allowing it to drizzle over the sides. Allow the glaze to set before serving.


Nutrition Information:

Quickview
662k Calories
9g Protein
34g Total Fat
81g Carbs
4% Health Score
Limit These
Calories
662k
33%

Fat
34g
53%

  Saturated Fat
6g
41%

Carbohydrates
81g
27%

  Sugar
61g
68%

Cholesterol
103mg
35%

Sodium
237mg
10%

Get Enough Of These
Protein
9g
20%

Vitamin E
5mg
36%

Selenium
15µg
23%

Phosphorus
202mg
20%

Vitamin B2
0.33mg
19%

Manganese
0.35mg
18%

Vitamin C
13mg
16%

Folate
62µg
16%

Vitamin B1
0.22mg
15%

Iron
2mg
13%

Calcium
120mg
12%

Fiber
2g
11%

Vitamin K
11µg
11%

Magnesium
39mg
10%

Copper
0.17mg
9%

Vitamin B3
1mg
9%

Potassium
285mg
8%

Vitamin A
314IU
6%

Vitamin B5
0.59mg
6%

Zinc
0.84mg
6%

Vitamin D
0.67µg
4%

Vitamin B12
0.26µg
4%

Vitamin B6
0.08mg
4%

covered percent of daily need
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