Olive Oil & Chestnut Honey Cake

Olive Oil & Chestnut Honey Cake

 1 cup all-purpose flour

1/2 cup almond meal

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

3 large eggs

3/4 cup granulated sugar

1/2 cup extra-virgin olive oil

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1/4 teaspoon orange blossom extract

1/2 cup orange juice


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

In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.

Crack the eggs into a large mixing bowl. Add the sugar to the bowl and whisk, thoroughly. Add the olive oil and whisk until it turns light yellow and has thickened slightly, about 1 to 2 minutes. Add the extracts and orange juice.

Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking an additional 30 seconds.

Pour the batter into the prepared pan, and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through. 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. Brush with honey glaze and serve.



For the chestnut honey glaze:

1 cup powdered sugar

2 Tbsp chestnut honey

2 Tbsp milk

Mix together until combined. Using a pastry brush cover the entire top of cake with honey glaze, allowing it to drip over the sides when possible.

Comments