I've wanted to make an olive oil cake for months but was worried that the olive oil flavor would be too pronounced. I decided to take the risk and try it.
The results were a delicious cake, moist and tasty. And not too hard to make either!
Almond Olive Oil Cake with
Glaze (adapted slightly from Gina
DePalma & Lottie
& Doof)
1 cup all-purpose flour
1/2 cup almond meal (ground almonds, Trader Joe's sells them in a bag)
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup + 1 tbsp granulated sugar
1/2 cup + 1 tbsp extra-virgin olive oil
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Grated zest of an orange
1/2 cup orange juice
For Glaze:
1 cup confectioner’s sugar
1 tbsp milk
2 tbsp orange juice
1/2 cup sliced almonds for the top
Preheat the oven to 350°F. Grease and flour a 9-inch springform pan and set aside.
In a medium bowl, whisk together the flour, almond meal, baking powder, salt, 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 very thoroughly. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45-60 seconds. Whisk in the extracts and zest, followed by the orange juice.
1 cup all-purpose flour
1/2 cup almond meal (ground almonds, Trader Joe's sells them in a bag)
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup + 1 tbsp granulated sugar
1/2 cup + 1 tbsp extra-virgin olive oil
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Grated zest of an orange
1/2 cup orange juice
For Glaze:
1 cup confectioner’s sugar
1 tbsp milk
2 tbsp orange juice
1/2 cup sliced almonds for the top
Preheat the oven to 350°F. Grease and flour a 9-inch springform pan and set aside.
In a medium bowl, whisk together the flour, almond meal, baking powder, salt, 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 very thoroughly. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45-60 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.
Mix the glaze ingredients together with a fork (including the almonds) and pour over the warm cake. It will harden.
Enjoy!
Maria
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