Vanilla Olive Oil Cake
- 1 cup all-purpose flour
- 1/2 cup almond flour or meal
- 1 1/2 teaspoons baking powder
- a pinch of kosher salt
- 3 larger eggs
- 3/4 cup granulated sugar
- 1/2 cup Branch & Vines Vanilla Extra Virgin Olive Oil
- Grated zest of 1/4 of an orange
- 1/2 cup orange juice
- 2 1/2 tablespoons unsalted butter
- 1 cup confectioner's sugar
- 3 tablespoons whole milk
- 1/2 cup sliced, toasted almonds
Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, almond flour, baking powder, salt, and set aside. Crack the eggs into a large mixing bowl, and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it until it gets creamy. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly for about 45-60 seconds. Whisk in the extracts and zest, followed by the orange juice.
Add the dry ingredients to the bowl, and whisk until they are thoroughly combined. So, continue whisking until you get a smooth batter, about 30 more seconds. Pour the batter into the prepared pan, and bake the cake for about 30-45 minutes.
While the cake is cooling, make the glaze. Keep the butter over medium heat in a small, heavy saucepan. When the bubbles subside, lower the heat and watch the butter carefully, swirling in the pan occasionally until it starts to turn a light tan color. Turn off the heat and let the butter sit that will continue to get darker as it sits.
While the butter cools, sift the confectioner's sugar into a medium bowl, and whisk in the milk until it completely gets smoother and thicker. After that, whisk in the butter slowly, and stir the almonds while spreading the glaze onto the top and sides of the cake, and let it sit until set.