How to bake almond olive oil cake with brown butter glaze
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Gather your ingredients.
Pre heat the oven to 350 degrees.
Grease and flour a 9-inch round cake pan. Place a parchment round at the bottom.
In a medium bowl, combine the all purpose flour, the almond flour, the baking powder and the salt. Set aside.
In a large bowl, whisk all 3 eggs lightly to break up the yolk.
Add the sugar, and whisk it it.
Add the olive oil, and whisk until combined. It will turn lighter in color and begin to thicken slightly. Then whisk in the almond and vanilla extracts.
Grate in the zest of about 1/4 of an orange.
Add the orange juice and whisk to combine.
Add the dry ingredients into the bowl of wet ingredients. Whisk for about 30 seconds, or until the mixture is smooth.
Pour the batter into the prepared pan.
Bake for 30 to 45 minutes, rotating the pan about halfway through.
The cake is done when it springs back slightly when touched, a cake tester comes out clean and when it pulls away from the side of the pan. While the cake is cool you can start on the glaze.
In a small saucepan, melt the butter over medium heat. As the butter melts, it will begin to foam. When it turns brown and starts to smell nutty, remove from the heat.
While the butter cools, use a whisk to combine the confectioners sugar and milk.
Whisk in the brown butter.
Add a few drops if lemon. Taste the glaze and see if you would prefer a more lemony taste. If so, add more.
Stir in the toasted almond slices.
Place your cake on a plate, and line the bottom edges with strip of parchment paper to prevent messy glaze drips. Pour the glaze on top of the cake, and spread around with a spatula.
Remove the parchment paper.