Wednesday, March 12, 2014

Almond Olive Oil Cake with Browned Butter Glaze

Pretty Almond Olive Oil Cake with Browned Butter Glaze
A few days before we left for Florida, my friend called and wanted to get together for an impromptu dinner. “You bring the dessert…I’ve got dinner covered”, she told me.  How could I refuse? I was in the middle of packing, so I looked for something easy to bake. I found it in this delicious Almond Olive Oil Cake.
A Winner for sure!
Every so often, we get together with our friends to have dinner, watch a movie or play Hearts! It’s usually spur of the moment, and always a fun night. That night my friend MaryAnn, made a wonderful beef stew. Perfect for the winter weather we were having at the time. Hearty and comforting! Then we got down to the business of playing Hearts. I am far from being focused enough to be a good card player! However, not to brag (he he) I am the reigning queen of Hearts! That night I was the winner, and I still don’t know how I did it! That really bothered everyone else. They play to win, and pay attention to every card played! To celebrate, we had dessert…my Almond Olive Oil Cake! 

Light and delicious…a perfect cake for an impromptu get-together!
This Almond Olive Oil Cake is really easy to throw together. I didn’t even need to take out my mixer. It comes together with a whisk and two bowls! It’s light and moist, with the slight scent of almonds, citrus and extra virgin-olive oil. I used blanched almond flour, but you could use natural as well. I also used a lemon-flavored olive oil, for an extra hit of citrus! This cake would be wonderful on it’s own, with just a sprinkling of powdered sugar. This time I chose to make the Browned Butter Glaze! Not only did it taste delicious, it looked so pretty too!!  All I can say is YUM!  This cake was a winner…just like me!!

You should give this one a try….you’ll love it!

Almond Olive Oil Cake
from Serious Eats

1 cup all-purpose flour
1/2 cup blanched or natural almond flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup granulated sugar
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

Grated zest of 1 medium lemon or 1/4 a medium orange
1/2 cup orange juice

For Glaze:
2 tablespoons unsalted butter
1 cup confectioner's sugar
3 tablespoons whole milk
A few drops of fresh lemon juice

1/2 cup sliced, blanched almonds, toasted and cooled

Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan and set aside.
In a medium bowl, whisk together the flour, almond flour, baking powder and salt to thoroughly combine them and set aside.
Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in thoroughly in both directions for about 30 seconds. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds. Whisk in the extracts and zest, followed by the orange juice.
Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.
Pour the batter into the prepared pan, and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back lightly when touched, and a cake tester inserted in the center comes out clean.
Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack.
While the cake cools, make the glaze.
Melt the butter over medium heat in a small, heavy saucepan. When the bubbles subside, lower the heat and watch the butter carefully, swirling it in the pan occasionally to distribute the heat. When the butter begins to turn a light tan color and smells slightly nutty, turn off the heat and let the butter sit. It will continue to darken as it sits.
While the butter cools, sift the confectioner's sugar into a medium bowl. Whisk in the milk until completely smooth but thick, then slowly whisk in the butter. Taste the glaze and add a few drops of lemon juice to balance the sweetness. Stir in the toasted almonds. Spread the almonds and glaze onto the top and sides of the cake and let it sit until set and dry.


  1. this look beautiful kathy and delicious

  2. Very nice crumb Kathy. Very nice.

  3. Hi Kathy!
    I haven't played hearts in so many years. I'm not even sure I remember how to play but I do know I use to LOVE playing that and canasta:) I've never made an Olive Oil cake either. I do want to one day because I find the method all so intriguing. It must be a wee bit healthier too although I'm not sure. It sure looks delicious. Oh how I miss those Saturday night card games we use to have. I usually made so much stuff that we spent most of the time eating rather than playing serious cards, lol...

    Thank you so much for sharing your dessert with us Kathy...

  4. I am learning to play Bridge at the moment! Pfoof Bridge is difficult to learn! But I enjoy it very much and I get to give my cookies and cakes to co-players to try and tell me what they think! There is very strong possibility that I will be making this cake very soon for them! I love brown butter!!

  5. Kathy, a winner for sure! I love this simple, yet so elegant and delicious cake...especially with the almond brown butter glaze!

  6. I couldn't agree more. This is for sure a winner in my book too. Love the browned butter glaze.

  7. Such a lovely cake for an impromptu get-together! Love the simple yet rich and delicious flavors.

  8. Sounds like your cake was as successful as your evening of cards. Congratulations on both!

  9. I love cakes you just throw together. This cake looks and sound delicious:) Thanks for sharing and congratulations on being the "Queen of Hearts:)"

  10. You bake some of the most beautiful things. This would the hit of any party! Congrats on being "Queen of Hearts" that is great fun!

  11. This is such an elegant cake, I love the crumbiness! Never tried using this glaze before but I will now! And congrats queen of hearts!

    Choc Chip Uru

  12. Love all your cakes, Kathy, and I particularly love to bake with olive oil - so this cake is a total must for me - a welcome excuse to go to my favorite local oil mill and get some light lemon-infused olive oil. They make the best oils, some light enough that they are perfect for baking. This is a wonderful recipe - exactly the kind of cake I would and will choose to bake! And congratulations also on winning the card game!

  13. The cake is really lovely. How nice to have something in your repertoire that is easy and suitable for guests! Congrats on your card victory too!

  14. Both the cake and glaze sound wonderful! I wonder if the first chef to use browned butter merely overcooked it and then served it anyway... Good thing! Congrats on your crown! ~ David