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:
covered percent of daily need
