Olive Oil Cake With Brown Butter Glaze

Olive Oil Cake With Brown Butter Glaze

Olive Oil Cake With Brown Butter Glaze

45 minutes

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Details
  • Serving Size:   10
  • Vegetarian:   True
  • Weight Watchers:   14 Points
Cuisine
  • dessert
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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

Preheat to 35

Combine flour, salt, and baking powder and set aside.In a different bowl, beat eggs.

Add sugar and mix thoroughly.

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.

Pour into a prepared pan (I used a fancy Bundt this time, oiled with olive oil) and bake 30 - 45 minutes.After removing the cake from the oven, allow it to sit about 5 minutes before removing it from the pan.Meanwhile, make browned butter with the 2 T of butter.Sift the powdered sugar and mix with the milk.

Add the browned butter to the sugar mixture and correct flavorings with a little lemon juice.Stir in the almonds.

Drizzle the glaze over the cake.

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