This cake made me a super special man friend.
After a few too many happy hours, it was time to step it up and make dinner together. I received a romantic email that was something along the lines of hey, yo, wanna make dinner tomorrow?
Being a lady I waited the appropriate amount of time (in this case, it was roughly 9 hours) to respond. But I began to prepare immediately. I made lists. I went to three grocery stores to find truffle salt. I decided I would also make cake.
I am going to share a secret. Girls are tricksters, especially in
dating the kitchen. To really master the art of kitchen trickery make this cake. No one will know that you did hardly any work.
So now, after one year of shared junk mail, half a closet, and a toilet seat that is never down, I made this cake again to celebrate us being roomies. If my heartwarming and romantic story didn’t sell this cake, then the browned butter, almonds and orange zest probably will.
Much to my chagrin, I have yet to master the art of multitasking. This is what happens when you email. Not a cute little pan of browned butter like I had hoped for, but burnt butter. I guess I was feeling over confident after my tutorial.
This is an Italian grandmother kind of cake. With just a bowl and a whisk, the most amazing cake you’ve ever tasted will come out of the oven. For serious.
Almond Olive Oil Cake
Makes one 9-inch cake
Adapted from Serious Eats
1 cup flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
1/2 cup + 1 tablespoon extra-virgin olive oil
1 teaspoon vanilla
zest of half an orange
1/2 cup orange juice
Browned Butter Glaze
2 tablespoons butter, browned
1 cup powdered sugar
3 tablespoons cream
A few drops of fresh orange juice
1/2 cup sliced almonds, toasted and cooled
Preheat the oven to 350. Butter and flour a 9-inch springform pan. In a small bowl, whisk together the flour, almond flour, baking powder and salt.
Whisk the eggs in a medium bowl, then add the sugar and blend throughly. Next add the olive oil and stir to combine. Then the vanilla, zest and orange juice and whisk throughly. Finally, add the flour mixture and whisk until smooth.
Pour into the pan, and bake for 45 minutes or until the cake pulls away slightly from the pan and a tester comes out clean.
To make the glaze, combine the butter, powdered sugar and a few drops of orange juice in a small bowl. Mix until mostly combined, and then one tablespoon at a time, add the cream until the glaze is smooth and spreadable. Spread over cake and garnish with the toasted almonds.
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Just like with love, this cake just gets better with age. It is truly the best for breakfast on day three.
Note: I’m categorizing this as both a “dinner party dessert” and an “everyday cake” since it is both fancy-looking and easy. Make it in a loaf pan, and it would be the perfect brunch treat!