How to Bake Almond Olive Oil Cake With Brown Butter Glaze

This recipe is from Lottie + Doof, one of my favorite cooking blogs. The cake is light, flavorful, and pretty simple to make. It is perfect for Hanukkah when it is traditional to cook with olive oil.

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Gather your ingredients.

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Pre heat the oven to 350 degrees.

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Grease and flour a 9-inch round cake pan. Place a parchment round at the bottom.

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In a medium bowl, combine the all purpose flour, the almond flour, the baking powder and the salt. Set aside.

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In a large bowl, whisk all 3 eggs lightly to break up the yolk.

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Add the sugar, and whisk it it.

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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.

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Grate in the zest of about 1/4 of an orange.

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Add the orange juice and whisk to combine.

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Add the dry ingredients into the bowl of wet ingredients. Whisk for about 30 seconds, or until the mixture is smooth.

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Pour the batter into the prepared pan.

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Bake for 30 to 45 minutes, rotating the pan about halfway through.

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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.

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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.

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While the butter cools, use a whisk to combine the confectioners sugar and milk.

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Whisk in the brown butter.

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Add a few drops if lemon. Taste the glaze and see if you would prefer a more lemony taste. If so, add more.

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Stir in the toasted almond slices.

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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.

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Remove the parchment paper.

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Enjoy!

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