Olive Oil Almond Lemony Cake

I have been thinking of baking with olive oil since a long long time but wasn’t really sure because of the low temperature its supposed to take but I had read so many olive oil baking recipes that I was totally tempted into it. I am still not sure of the fact that how safe it is to bake in olive oil but one thing I am sure about is the flavor, the nutty flavor it adds to the cake is outstanding and the smell that wafts through the house while baking is totally priceless

We made this cake when on fathers day Ojas woke up saying lets bake a cake for dada though the dada was out offroading with his boys, but ojas said it in such a cute manner that I couldn’t really say no

Recipe – Olive Oil Almond Lemony Cake (adapted from Sassy Radish)

What I used

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup almond flour (just grind almonds with a little sugar if u dont have almond flour)
• 1 1/2 teaspoons baking powder
• 1 teaspoon rock salt
• 4 large eggs
• 3/4 cup granulated sugar
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• zest of one lemon
• 1/2 cup lemony drink (I used the new Real Burssst Lemon Fizz)

For the glaze

• 1 tablespoons unsalted butter
• 1 cup confectioner’s sugar
• 3 tablespoons whole milk
• A few drops of fresh lemon juice
• 1/2 cup sliced, blanched almonds, toasted and cooled

How I made it

• Sieve together both all purpose flour and wheat flour, almond flour, baking powder and salt to combine them and set aside.
• Beat the egss lightly in a large bowl. Now add the sugar to it and whisk it throughly.
• Add the olive oil and continue whisking till the mixture thickens a bit say for about 45 seconds or 2 minutes (I did it by hand not mixer BTW)
• Add in the vanilla and almond extracts, the lemon juice and the zest. Whisk for about 30 seconds
• Add the dry ingredients and mix till everything is throughly combined and you have a smooth batter. It took me about 3 minutes of mixing to do so
• Pour the batter in a greased and lined cake pan (a 9-inch round will do though I baked in a bundt) and bake in a preheated oven at 180C for about 30 mins or till completely done
• Let it completely cool

At this point you can choose to eat the cake as it which is very very tasty in itself but since I was baking it for fathers day, I wanted to do a little extra. I was in no mood of an elaborate icing plus I don’t think this cake would gel with one. That was when I thought of using the glaze that was used in the original recipe though quite frankly I am not a huge fan of glazes. I find them too sugary and too sticky 🙂 but  decided to give this one a try, but let me repeat the cake was yummy without it too and healthy because its been baked in olive oil no butter used

So lets go ahead and add some sin to the healthy cake

• Melt the butter over medium heat in a small, heavy bottom saucepan. When it stops bubbling, lower the heat and continue heating butter carefully swirling the pan occasionally to distribute the heat. Turn off the heat when the butter begins to turn a light tan color and smells slightly nutty
•  Whisk together the confectioner sugar and milk until completely smooth but thick, then slowly add in the cooled butter. Add a few drops of lemon juice to balance the sweetness. Stir in the toasted almonds.
• Pour the glaze over the cake and let it set for some time

And here enjoy a slize

Check out what my other fellow’s are cooking in the marathon