Moist & Flavorful Almond Olive Oil Cake with Brown Butter Glaze: An Easy Recipe for Any Occasion
There are certain indulgences in life that just hit differently – they’re soft, comforting, and absolutely necessary for a moment of pure bliss. Whether it’s the perfect night’s sleep on a new mattress (a recent, surprisingly momentous purchase for me!) or a slice of an exquisitely baked cake, these moments remind us to appreciate the simple luxuries. Just like the right mattress can elevate your rest, the right glaze can transform a delicious cake into an unforgettable culinary experience.
And speaking of the “icing on the cake,” this incredible Almond Olive Oil Cake is precisely that kind of complete package. It’s a dessert that celebrates simplicity while delivering complex flavors and an elegant presentation, making it a star for any gathering or a delightful treat for a quiet evening at home. This isn’t just any cake; it’s a testament to how a few quality ingredients can come together to create something truly special.
The Unbeatable Charm of Olive Oil in Baking
While often associated with savory dishes, extra virgin olive oil is a secret weapon in the world of baking. Its fruity, sometimes peppery notes, when skillfully incorporated, impart a unique depth and unparalleled moisture to cakes. Unlike butter, which can sometimes make cakes dense, olive oil contributes to a remarkably tender crumb and a longer-lasting freshness. It’s also a heart-healthy fat, offering a delightful alternative to traditional butter-based cakes, especially for those seeking Mediterranean-inspired flavors or lighter dessert options.
In this almond olive oil cake recipe, the olive oil doesn’t just add moisture; it harmonizes beautifully with the nutty almond flour and bright orange zest. The result is a cake that feels rich without being heavy, sophisticated yet approachable. Choosing a good quality, mild extra virgin olive oil is key here – one that complements the other flavors without overpowering them. This subtle characteristic allows the almond and citrus notes to truly shine, creating a balanced and incredibly satisfying bite.
Crafting the Perfect Almond Olive Oil Cake
This single-layer cake boasts an incredibly moist and tender crumb, largely thanks to the combination of all-purpose flour and almond flour. The almond flour not only enhances the texture but also infuses the cake with a delicate, nutty flavor that pairs exquisitely with the olive oil. Complementing these core ingredients are hints of vanilla and almond extract, which deepen the overall almond profile, and the vibrant zest of an orange, providing a refreshing lift that brightens every slice.
The beauty of this recipe lies in its simplicity. It’s a straightforward whisk-and-bake process that doesn’t require any special equipment beyond a bowl and a whisk. The batter comes together quickly, making it an ideal choice for bakers of all skill levels, even on a busy weeknight. Yet, despite its ease, the end product is remarkably elegant and impressive, making it suitable for dinner parties, brunches, or simply as an elevated everyday treat.
The Irresistible Brown Butter Glaze and Toasted Almond Topping
While the almond olive oil cake itself is a masterpiece, it’s the brown butter glaze that truly elevates this dessert from delightful to divine. Brown butter, or “beurre noisette,” is made by gently cooking unsalted butter until its milk solids caramelize, creating a rich, nutty aroma and a complex, toasty flavor. This simple yet transformative step adds an incredible depth to the glaze that a plain butter glaze simply can’t achieve. The nutty notes of the brown butter perfectly complement the almond and olive oil in the cake, creating a cohesive flavor profile that is both comforting and sophisticated.
The glaze is then mixed with sifted powdered sugar, a touch of milk, and a few drops of fresh lemon juice – the lemon juice providing a crucial bright counterpoint to the richness. Finally, the cake is adorned with toasted, sliced almonds. These almonds don’t just add a beautiful visual appeal; their crunchy texture provides a wonderful contrast to the soft cake and smooth glaze, making each bite a multi-sensory experience. Toasting them beforehand intensifies their flavor, ensuring every element contributes to the overall deliciousness of the cake.
Why This Cake is Your Next Go-To Dessert
This almond olive oil cake with brown butter glaze is truly versatile. Its understated elegance makes it perfect for a formal dinner party, yet its easy preparation means it’s just as fitting for a casual family gathering or a weekend brunch. It’s light enough to enjoy after a hearty meal but flavorful enough to stand on its own with a cup of coffee or tea. The subtle Mediterranean flair also makes it a refreshing departure from heavier, more traditional cakes, offering a taste of sunshine in every slice.
Tips for Baking Your Perfect Almond Olive Oil Cake
- Room Temperature Ingredients: Ensure your eggs are at room temperature. This helps them emulsify better with the sugar and olive oil, resulting in a smoother, more uniform batter and a finer crumb.
- Don’t Overmix: After adding the dry ingredients to the wet, whisk until just combined. Overmixing can develop the gluten in the flour, leading to a tough cake. A few small lumps are perfectly fine.
- Quality Olive Oil: As mentioned, the type of olive oil matters. A mild, good-quality extra virgin olive oil will lend the best flavor without being too assertive.
- Accurate Measurements: Baking is a science. Use a kitchen scale for flour and sugar for the most accurate results, especially for almond flour.
- Brown Butter Perfection: When browning butter, watch it closely! It can go from perfectly golden to burnt in a matter of seconds. Keep stirring and remove it from the heat as soon as you see those lovely amber specks and smell a nutty aroma. Let it cool slightly before adding to the glaze mixture.
- Sifted Powdered Sugar: Sifting your powdered sugar for the glaze is crucial for a smooth, lump-free consistency.
- Cool the Cake Completely: Before glazing, make sure the cake is completely cool. Applying glaze to a warm cake will cause it to melt and absorb, rather than setting nicely on top.
- Toasting Almonds: Toasting sliced almonds briefly in a dry pan or a low oven brings out their natural flavor and adds a delightful crunch. Make sure they are cooled before adding them to the glaze.
Almond Olive Oil Cake with Brown Butter Glaze
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Ingredients
Almond Olive Oil Cake:
- 1 cup (120 g) unbleached all-purpose flour
- ½ cup (60 g) almond flour/meal
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 3 large eggs room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (120 mL) extra virgin olive oil
- ½ cup (120 mL) orange juice or milk
- ½ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- zest 1 orange
Brown Butter Glaze:
- 2 tablespoons (30 g) unsalted butter
- 1 cup (120 g) powdered sugar sifted
- 3 tablespoons (45 mL) whole milk
- fresh lemon juice
- ½ cup (35 g) sliced almonds toasted and cooled
Instructions
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Preheat the oven to 350°F (176°C) with a rack in the center position. Grease and lightly flour an 8-inch cake pan. Set aside.
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In a bowl, whisk together the flour, almond meal, baking powder and salt. Set aside.
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In a separate bowl, whisk the eggs and sugar aggressively for 30 to 45 seconds or until frothy. Slowly pour in the olive oil, whisking continuously with your other hand to combine them evenly. Add the orange juice (or milk, if substituting), vanilla extract, almond extract, and zest. Add the dry flour mixture to the wet ingredients, whisking until just combined. Scrape down the bottom of the bowl to ensure all of the ingredients are incorporated evenly.
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Transfer the batter to the greased cake pan and bake for 30 to 40 minutes, or until a toothpick inserted in center comes mostly clean, with some moist crumbs attached.
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Allow cake to cool in the pan on rack for 10 minutes before removing. Let the cake cool completely on a rack.
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Prepare Brown Butter Glaze: Heat the butter in a small saucepan or sauté pan over medium heat. Continue to cook the butter, stirring constantly with a spatula, until it is golden brown in color. Remove from the heat immediately – it will continue to darken off the heat. Set aside and allow to cool to room temperature.
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In a separate bowl, whisk together the sifted powdered sugar and milk. Add the cooled brown butter and a few drops of fresh lemon juice, to taste. Stir in the toasted, sliced almonds.
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Place the cooled cake on a rack over a sheet of wax paper for easy clean up. Pour and spread the glaze evenly on top of the cake, allowing it to drizzle over the sides. Allow the glaze to set before serving.
Serving Suggestions and Storage
This Almond Olive Oil Cake is wonderful on its own, but it can also be enhanced with a few simple accompaniments. Consider serving a slice with a dollop of crème fraîche or a scoop of vanilla bean ice cream for an extra touch of indulgence. A side of fresh berries, especially raspberries or blackberries, provides a lovely tart contrast to the sweet glaze and rich cake. For a warm beverage, a robust cup of coffee or a fragrant herbal tea would be an excellent pairing.
To store, keep the cake at room temperature in an airtight container for up to 3-4 days. While it’s best enjoyed fresh, the olive oil helps keep it moist for longer. You can also refrigerate it, especially in warmer climates, but allow it to come to room temperature before serving for the best flavor and texture.
Embrace the Sweetness of Simplicity
In a world where elaborate desserts often steal the spotlight, this Almond Olive Oil Cake with Brown Butter Glaze proves that true elegance lies in simplicity and quality. It’s a delightful journey of flavors and textures – from the moist, almond-infused crumb to the nutty, rich brown butter glaze and the satisfying crunch of toasted almonds. This cake isn’t just a recipe; it’s an invitation to savor the moments, big or small, and to find joy in baking something truly beautiful and delicious. So go ahead, whip up this magnificent cake, and let its charm sweeten your day.