Tuesday, January 29, 2013

BEST Almond Olive Oil Cake


I know I say a lot of recipes on this blog are "fantastic", "my favorite", "fabulous", "awesome".

I get very excited when I find a recipe that comes out great. And there are many.

I only post recipes I truly like/love or would make again, and would serve to you.

I choose recipes that I think will work, whether I make them up, or borrow them from a cookbook or magazine or another blog.

Once in a while, something doesn't turn out that great (or is garbage worthy) and I either say it was crappy, or I just don't post it. I'm not one to hold back.

We all use different cookware and baking sheets, and some ovens run hotter than others, hence the burned cake or underdone chicken you just blamed me for. One brand of lentils is not the same as another, my olive oil is not as fruity as yours......you get what I am trying to say here.

To be a good cook means you can adapt recipes to your liking and what ingredients you have in the house and work with a recipe. Use your own sense of taste and smell and stop whining.

I have a few favorite cakes I've posted on this blog over the years:

My Pistachio Cake, my Chunky Apple Loaf, The Best Damn Blueberry Ricotta Cake and now this.


I am always in search of the best olive oil cake, as you know.
And here it is folks. I have finally found it. Mazel Tov.

Another Gina DePalma (pastry chef at Babbo) recipe, by way of Lottie & Doof.
I skipped the brown butter in my icing because the reason I made this cake was so I did NOT have to use butter.

Use a mild olive oil (like Colavita), nothing too peppery or fruity. This cake was super easy to make and super delicious.

A+, 5 star, great, super, delish, yummo! Whatever. It's my blog and I love this cake.
(and so did everyone else who tried it!).

Make it.


Almond Olive Oil Cake with Brown Butter Glaze (adapted slightly from Gina DePalma & Lottie & Doof)

1 cup all-purpose flour
1/2 cup almond meal (ground almonds, Trader Joe's sells them in a bag)
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup + 1 tbsp granulated sugar
1/2 cup + 1 tbsp extra-virgin olive oil (use a mild olive oil like Colavita)
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Grated zest of an orange (I used 2 clementines)
1/2 cup orange juice

For Glaze:

1 cup confectioner’s sugar
1 tbsp milk
2 tbsp orange juice
1/2 cup sliced almonds for the top

Preheat the oven to 350°F. Grease and flour a 9-inch springform pan and set aside.

In a medium bowl, whisk together the flour, almond meal, 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 in very thoroughly. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, 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; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.


Pour the batter into the prepared pan, and bake the cake for 30-35 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back slightly when touched, and a cake tester comes out clean.

Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack.

Mix the glaze ingredients together with a fork (including the almonds) and pour over the warm cake. It will harden.

This cake is good eaten warm or the next day or the next, if it lasts that long.


:)




24 comments:

kblaze said...

so. i have yet to bake a single thing in my bitty-NYC oven but i might have to make an exception for this..... mmmmmmm

Ciao Chow Linda said...

SOLD! You are so much more vigilant than I in trying not to use butter in cakes. This will be in my oven this week (and my tummy).

Emily said...

looks amazing! hope to make this on friday for the weekend! yum! xoxo

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Joanne said...

I consider you to be my resident expert on olive oil cake so if you say it's the best than it surely is!

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Proud Italian Cook said...

Sold, I'm due for a cake, I need something sweet!

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oui Chef said...

If it gets a yummo, it must be good!

Lisa said...

Do you think I could use only the nut flour as my daughter doesn't do well with wheat???

Stacey Snacks said...

Hi Lisa,
No, you will have to find a substitute flour (there are some at the health food store, but I'm not familiar with them)..........if you use only the almond meal, the cake will be a big dense lump.

Stacey

Bites from life with the barking lot said...

I've got the almonds out of the freezer ready to go! No almond meal in site here in the boonies but I looked up on line and it's easy to make you own. I love cakes that last and last and if this is as good as your cranberry cake....and the citrus where you boil the fruit, I'll be really happy!

Anonymous said...

Thanks Stacey, I made this cake this afternoon, it is amazing! Had 2 slices before I had a chance to glaze and almond it, LOVED!
Lisa from Sag Harbor

Sarah said...

Lovely tasting cake, Stacey, but I added an extra 3/4 cup of flour because the batter was just too runny. It still worked out okay ... any comments?
thanks!

Stacey Snacks said...

Hi Sarah,
I've made the cake 3 times so far, and followed the directions on Lottie & Doof's site, and did not have a problem with the batter.
I used Trader Joe's ground almond meal vs grinding my own almonds.
The batter seems a bit thin at first, but it bakes up beautifully each time.

Stacey

Jennifer c said...
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Stacey Snacks said...
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Kelly said...

WOW, such haters out there. I'm sorry Stacy.

This cake is wonderful, I found it on Lottie & Doof's site, so I doubt this person actually made this cake either.

Disgusting is a strong word. Sorry you had to deal with these nasty comments this a.m.

Your loyal fan in Syracuse!
Kelly

Carole said...

Made this cake for super bowl Sunday and WOW was it great.
I did the brown butter icing as the original recipe called for in Gina's book, and it was amazing.

My new fave.

Elizabeth said...

Oh my goodness! I made this yesterday and served it after dinner. Man oh man, is this good! The only change I made was that I used the Browned Butter Glaze from the original recipe because I love that kind of glaze. Thanks so much, Stacey. You're the best. I'm a new devotee of olive oil cakes. More, more, more!

Anonymous said...

I have just made this cake and it is delicious. I have used 1/2 cup of organic coconut flour in place of almond flour, 6oz. Stonyfield plain yogurt in place of orange juice, some cinnamon and pumpkin pie spice, organic brown sugar and coconut sugar and coconut oil in place of oil olive. I omitted the extracts and the glaze. It's a truly great cake. Thank you for the idea.

*all ingredients I used were organic (it does make a difference).

Sara said...

Thanks for sharing the recipe! It looked so amazing that I had to try it out even though I didn't have all the ingredients. I did however make my own almond meal and I'm thinking of making my own powdered sugar. Thats how scrumptious your cake looks... Im laboring to complete the ingredient list!

Bites from life with the barking lot said...

I just made this and it's amazing warm....made me very happy!

Maria Menico said...

I've wanted to try an olive oil cake for a while but didn't have the guts. I thought it would taste odd. Just made your Almond Olive Oil cake and it came out perfect!
It's even better the next day!
Keep posting those amazing recipes. You're keeping us happy!