Orange Olive Oil Cake
Sugar should be eaten in moderation, but when you want to indulge yourself, friends and family this is a really good way to go. It’s not too sweet (the way I like it), has a great texture and it’s super easy. What’s not to like? It’s made like a quick bread so you don’t even need a mixer – whisk or rubber spatula will do. Here’s how:
Ingredients for Orange Olive Oil Cake
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 eggs
- 3/4 cup sugar
- 1/2 cup + 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon vanilla extract
- zest from 1/2 orange
- 1/2 cup orange juice
For the Glaze:
- 2 tablespoons unsalted butter
- 1 cup confectioner’s sugar
- 3 tablespoons milk
- a few drops of lemon or orange juice
- 1/2 cup toasted almonds, sliced or chopped, toasted and cooled
Method for Orange Olive Oil Cake
For the cake:
- Prepare an 8″ round cake pan: grease bottom and sides, dust with flour and line bottom with parchment paper (springform pan is fine).
- Preheat oven to 350 degrees F.
- Sift together the 2 flours with baking powder and salt. Stir in orange zest.
- In separate bowl, whisk together the eggs, sugar, olive oil and vanilla extract. Add orange juice and combine.
- Make a well in the center of the dry ingredients, add the liquid ingredients and gradually whisk or stir the dry ingredients in until all is incorporated and it’s a smooth batter.
- Pour into prepared pan, bake in pre-heated 350 degree oven for about 30-35 minutes until cooked through. Test with a toothpick or wooden skewer if you like – piece the center of cake and remove pick, it should be clean with no wet batter clinging.
- Remove cake from oven, allow to cool for about 10 minutes and then turn out onto flat cake server.
For the glaze:
- While the cake is cooling, put the 2 Tb butter into a pan on medium heat and allow to melt and brown (be careful, once it starts to brown it turns quickly so don’t wait too late to remove it from the heat!) Allow to cool completely.
- When the cake and butter is cool, mix the confectioner’s sugar with the milk (whisk, wooden spoon or rubber spatula is fine) to make a smooth consistency.
- Stir in the browned butter until smooth and add a couple drops of lemon juice it it’s too dry (you want to be able to spread it on the cake.) Stir in the toasted almonds and more lemon juice if necessary.
- Pour onto cooled cake and spread around the top and sides.