Simple Kale Salad
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Olive Oil Cake With Brown Butter Glaze
Details
- Serving Size: 10
- Vegetarian: True
- Weight Watchers: 14 Points
Cuisine
- dessert
Ingredients
- 1/4 teaspoon almond extract
- 1/2 cup almond flour
- 1 cup AP flour
- 1/2 teaspoon baking powder
- 1/2 cup sliced, blanched almonds, toasted and cooled
- 3 eggs
- 1/2 cup + 1 T extra virgin olive oil (quality)
- lemon juice (3 drops)
- Grated zest of 1 lemon or 1/4 orange (I used Minneola tangelos)
- 75 ml milk
- 1/2 cup orange juice
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup sugar
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract (I love Mexican vanilla)
Instructions
Combine flour, salt, and baking powder and set aside.In a different bowl, beat eggs.
Add olive oil and mix until thick.
Add extracts and zest, then orange juice.
Add the dry ingredients to the wet until a smooth batter results.
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