When the Almond Board of California challenged me to integrate Almond Milk into something that doesn’t immediately come to mind (ie. cereal or smoothies), I found out that you can basically replace regular milk with Almond Milk in any recipe. My immediate next thought was that I HAD to try this with some sort of decadent cake, because I love baking – behold this Easy Olive Oil Cake! Looking for a little less decadent Olive Oil Cake? Check out this recipe!
I would never claim to be great at developing recipes from scratch (though I’ve been experiencing more), but I love tweaking existing recipes from the experts. I needed to find a cake recipe that already involved milk. On my search for a recipe that fit those two conditions, I stumbled upon a Pistachio Olive Oil Cake by Broma Bakery and adapted her recipe with the flavors I wanted to use instead and used a simple browned butter icing recipe to top it off!
Easy Olive Oil Cake with Browned Butter Icing Recipe
- 3/4 cup EVOO
- 3 eggs, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup almond milk of your choice
- 1 tsp vanilla extract
- zest of 1 blood orange
- 1 3/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 stick of butter, browned
- 1 cup powdered sugar, sifted (I was too lazy to sift, but it makes the icing a bit smoother)
- 1 tsp vanilla extract
- 2 TBSP almond milk of your choice (feel free to add more or less depending on the consistency you would like)
- chamomile flowers (I found mine in a bouquet at Trader Joe’s)
- orange zest
- roughly chopped almonds
- Preheat oven to 350°F. Liberally grease a large bundt pan with olive oil and set aside.
- In a large bowl, whisk the olive oil, sugar, and eggs until fluffy, about 1 minute. Mix in the, almond milk, vanilla extract, and blood orange zest.
- In a separate bowl, mix together the flour, baking powder, and salt. Gently fold the mixture into the wet ingredients until combined. Pour into prepared bundt pan.
- Bake for 40 minutes or until a knife inserted in the center of the cake comes out clean. Cool for 10 minutes before inverting onto a cooling rack. Do NOT attempt to remove the cake yet – mine fell apart because I was over eager. Be patient and let the cake cool completely before removing it from the pan and decorating.
for icing & garnish
- To make the icing, melt and brown your butter in a small sauce pan on medium-low heat. Watch this closely and periodically swirl the butter in the pan. You will start to notice the butter browning. When you see this, swirl it around a bit more, then take it off the heat. You will know it is browning by the delicious smell in the air.
- Pour the browned butter into a separate bowl and whisk in the powdered sugar and vanilla. Add the almond milk 1 TBSP at a time, until you like the consistency. I prefer it a bit thinner so I can drizzle it on top of the cake easily.
- After the cake is cooled, drizzle the icing (you may need to warm it up a bit if it has been sitting for a bit) and decorate with chamomile flowers, blood orange wedges, zest and chopped almonds.
Want more olive oil cake inspiration?
Miss Foodie Problems