Olive Oil Cake With Brown Butter Glaze Recipe

Name: Olive Oil Cake With Brown Butter Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup ap flour; 1/2 cup almond flour; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 3 eggs; 3/4 cup sugar; 1/2 cup extra-virgin olive oil quality; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1 lemon or 1/4 orange, I used Minneola tangelos; 1/2 cup orange juice; 2 teaspoons butter; 1 cup powdered sugar; 3 teaspoons milk; lemon juice a few drops; 1/2 cup blanched almonds sliced, toasted and cooled

Servings: persons

1 cup ap flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3 eggs
3/4 cup sugar
1/2 cup extra-virgin olive oil quality
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 lemon or 1/4 orange, I used Minneola tangelos
1/2 cup orange juice
2 teaspoons butter
1 cup powdered sugar
3 teaspoons milk
lemon juice a few drops
1/2 cup blanched almonds sliced, toasted and cooled

1
Preheat to 350.
2
Combine flour, salt, and baking powder and set aside.
3
In a different bowl, beat eggs. Add sugar and mix thoroughly. Add olive oil and mix until thick. Add extracts and zest, then orange juice.
4
Add the dry ingredients to the wet until a smooth batter results.
5
Pour into a prepared pan (I used a fancy Bundt this time, oiled with olive oil) and bake 30 - 45 minutes.
6
After removing the cake from the oven, allow it to sit about 5 minutes before removing it from the pan.
7
Meanwhile, make browned butter with the 2 T of butter.
8
Sift the powdered sugar and mix with the milk.
9
Add the browned butter to the sugar mixture and correct flavorings with a little lemon juice.
10
Stir in the almonds.
11
Drizzle the glaze over the cake.

1072

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup ap flour, 1/2 cup almond flour, 1 1/2 teaspoons baking powder, 1 teaspoon salt, and more.

Yes, Olive Oil Cake With Brown Butter Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil Cake With Brown Butter Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions