Olive Oil Almond Cake with Brown Butter Glaze

You guys. I can’t believe the day has finally come. I’m finally going to start posting my favorite recipes on my blog. If you follow my Instagram Stories, you’ll see that I love to cook and bake! I get quite a few questions about recipes, so I’m going to try and be diligent on putting my favorites on my blog. I haven’t decided if I’ll be one of those food bloggers that writes a short novel before the actual recipe, so I’ll spare you guys the reading and get right to the recipe this time :) This cake is seriously mine and Stefan’s favorite cake ever. Its so moist and the brown butter glaze is incredible, you just have to make it, trust me.

xx

Deidre

Olive Oil Almond Cake with Brown Butter Glaze

CAKE :

• 1 cup all-purpose flour

• 1/2 cup almond meal

• 1.5 teaspoons baking powder

• 1/2 teaspoons salt

• 3 large eggs, room temperature

• 3/4 cup granulated sugar

• 1/2 cup extra virgin olive oil

• 1/4 teaspoon almond extract

• 1/2 teaspoon vanilla extract

• 1/2 cup milk

GLAZE :

• 2 tablespoons unsalted butter

• 1 cup confectioner’s sugar, sifted

• 3 tablespoons milk

• a couple drops of fresh squeezed lemon juice

• 1/2 cup sliced blanched almonds

INSTRUCTIONS

1. Cake: Preheat the oven to 350 degrees Fahrenheit. Grease and lightly flour a 8 or 9 inch cake pan. I like to cut out a circle piece of parchment paper, the size of the bottom of the pan, so that the cake smoothly comes out when finished.

2. In a small bowl, whisk together the almond meal, flour, baking powder and salt.

3. In a larger bowl, whisks the eggs together and then add the sugar and whisk until combined, about 45 seconds. Pour in the olive oil, whisking continuously combine. Add in the milk and almond and vanilla extracts.

4. Add in the dry ingredients to the wet ingredients, whisking gently until just combined, careful to not over mix.

5. Pour the cake batter into the greased pan and bake for 30 to 40 minutes, or until toothpick inserted in center comes out clean.

6. Let the cake to cool on rack for 10 minutes before removing from the pan. Allow the cake to cool completely on a rack.

7. Glaze: Heat the butter in a small saucepan over medium heat. Continue to cook the butter, stirring constantly, until it is golden brown and smells nutty. Remove from the heat immediately and set aside, as it will continue to darken off the heat. Let the brown butter cool to room temp.

8. In a separate bowl, whisk together the sifted powdered sugar and milk. Add the cooled butter, and drops of lemon juice (to taste). Stir in the sliced almonds. At the point I like to put the glaze into the freezer for 5 minuets. This lets the glaze thicken up, and helps avoid all of it just spilling off the cake when poured.

9. 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.

Bon Appétit!

Recipe slightly adapted from Serious Eats