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Italian Toasted Almond Olive Oil Cake Recipe

It's always a pleasure to review new products you love and use. Thank you to Pompeian Oil for letting me sample this new Grapeseed Oil Cooking Spray for my baking needs!

 I used this spray to coat my pan then bake my olive oil cake and it came out of the pan perfectly and it's a healthy way to grease your pans using no extra calories and all natural!  If you want to give it a try click here for the coupon for $1.00 off. Their extra virgin olive oil is perfect for cooking, baking and delicious on any salad.
The folks from
 Smiley 360 gave me this sample package to give it a try, I was so excited to try this healthier version!  Customer survey link for you to be entered to win a $200 gift card! 

Almond Olive Oil Cake Recipe:

1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
4 eggs
1 cup sugar
1/2 cup + 1 tablespoon extra virgin olive oil
1/2 each teaspoon vanilla and almond extracts
1/2 cup orange juice
1 lemon zest or orange zest (small)
Pompeian Grapeseed Oil All-Natural Cooking Spray for spraying the pan
 ( click her for a Pompeian Grapeseed Oil coupon!)

Browned Butter Frosting:
1 cup powdered sugar
2 tablespoons unsalted butter
3 tablespoons heavy cream or milk
dash of lemon juice
1/2 cup whole toasted then crushed almonds ( I placed in paper bag and pound with a mallet)

Heat the oven to 350 degrees and prepare a pan and lightly spray evenly with Pompeian Grapeseed Oil to grease a 9 inch baking pan (I use a spring form pan for ease to remove) 

In a medium sized bowl whisk the sugar and olive oil together until light in color. Add the juice and zest and extracts.

Whisk the dry and wet ingredients together for about 30 seconds until smooth.

Pour into the sprayed Pompeian grapeseed oil prepared pan and bake at 350 degrees for around 45 minutes or until center comes out clean with a toothpick. Cool for 10 minutes, remove from pan then cool completely.
                          As you can see it came out perfectly!

Browned Butter Frosting:

Toast almonds on a cookie sheet until golden browned.
In a medium sized fry pan, melt butter until it starts to bubble and heat until it becomes a pale golden browned. Cool around 10 minutes.
In a bowl whisk together powdered sugar and heavy cream.  Stir in the butter mixture and dash of lemon juice. Pour over the cooled cake onto a plate that is deep enough to catch the drippings. Add the almonds to garnish the top.

+claudia lamascolo  Author

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