Italian Toasted Almond Olive Oil Cake Recipe

Italian olive oil cake is a popular cake made from scratch that's pretty popular in Rome, Italy.

The cake has a rich buttery frosting with toasted almonds with a wonderful aroma over this rustic olive oil cake.

This style of cake is a staple of Italian households for many generations for good reason, it's simple and delicious.

The oil gives this lovely cake a rich flavor and keeps moist for days on end.

Simple to make and easy to follow printable recipe is below.

Old Fashioned Cakes

I know making cakes from scratch can be intimidating but surely with these simple pantry ingredients, you will see how easy it is to make this classic olive oil cake.

This almond olive oil cake is perfectly paired with a cup of espresso or afternoon tea.

It is also one of those cakes that gets better with age, I actually prefer it on the second day, as the almond, olive oil, and citrus flavors have a chance to mellow and blend together but it's certainly hard to wait for a slice.

Ingredients You Will Need

• flour
• eggs
• baking powder
• salt
• lemon or orange zest
• olive oil
• sugar
• (for exact measurements and ingredients scroll to the printable recipe card below)

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Italian Toasted Almond Olive Oil Cake Recipe

Yield: 8

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

A delicious Italian Olive Oil cake that stays moist for day and simply delicious with browned butter icing and toasted almonds

Ingredients

• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 4 eggs
• 1 cup sugar
• 1/2 cup + 1 tablespoon extra virgin olive oil
• 1/2 each teaspoon vanilla and almond extracts
• 1/2 cup orange juice
• 1 - fresh lemon zested or orange zest (small)
• cooking spray
• Browned Butter Frosting:
• 1 cup powdered sugar
• 2 tablespoons unsalted butter
• 3 tablespoons heavy cream or milk
• dash of lemon juice
• 1/2 cup whole toasted then crushed almonds ( I placed in paper bag and pound with a mallet)

Instructions

1. Preheat the oven to 350 degrees and prepare a pan and lightly spray evenly with oil to grease a 9-inch baking pan (I use a springform pan)
2. In a medium-sized bowl whisk the sugar and olive oil together until light in color. Add the juice and zest and extracts.
3. Whisk the dry and wet ingredients together for about 30 seconds until smooth.
4. Pour into the sprayed oil prepared pan and bake at 350 degrees for around 45 minutes or until the center comes out clean with a toothpick.
5. Cool for 10 minutes, remove from pan then cool completely.
6. Browned Butter Frosting:
7. Toast almonds on a cookie sheet until golden browned. In a medium-sized fry pan, melt butter until it starts to bubble and heat until it becomes a pale golden browned.
8. Cool around 10 minutes. In a bowl whisk together powdered sugar and heavy cream.
9. Stir in the butter mixture and dash of lemon juice.
10. Pour over the cooled cake onto a plate that is deep enough to catch the drippings. Add the almonds to garnish the top.

https://www.whatscookinitalianstylecuisine.com/2013/11/italian-toasted-almond-olive-oil-cake.html

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Italian cake recipes, olive oil cake, olive oil citrus cake, brown butter frosting, toasted almond olive oil cake

Italian cake recipes, olive oil recipes, scratch cake recipes

Italian, American

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