Almond Olive Oil Cake
Makes one 9-inch cake
Adapted from Serious Eats
Cake
1 cup 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 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.
