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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