Italian Toasted Almond Olive Oil Cake Recipe

Saturday, November 16, 2013

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)
cooking spray

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  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 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.

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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