What’d You Do Last Weekend?
Make your own bitters.
Olive Oil Cake with Brown Butter Glaze
Well, I already had the oven heated and the pans out, so after making the lemon almond cake I decided to give an olive oil cake a try too. This one came from Gina DePalma, the pastry chef at Babbo, via Caviar and Codfish, an excellent blog.
Olive Oil Cake
1 c AP flour
1/2 c almond flour
1 1/2 tsp baking powder
1 tsp salt
3 eggs
3/4 c sugar
1/2 c + 1 T extra virgin olive oil (quality)
1/2 tsp vanilla extract
1/4 tsp almond extract
Grated zest of 1 lemon or 1/4 orange (I used Minneola tangelos)
1/2 c orange juice
- Preheat to 350.
- 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.
Brown Butter Glaze
2 T butter
1 c powdered sugar
3 T milk
lemon juice (a few drops)
1/2 c sliced, blanched almonds, toasted and cooled
- Make brown butter. Set aside.
- Sift the 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 and spread over the cake.
