April 18, 2018

Chamomile Blood Orange Olive Oil Cake with browned butter icing

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.

I would never claim to be great at developing recipes from scratch (though I have dreams to learn how), but I love tweaking existing recipes from the experts. I wanted to make some sort of chamomile cake, and 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!

INGREDIENTS

for garnish

  • chamomile flowers (I found mine in a bouquet at Trader Joe’s)
  • orange zest
  • roughly chopped almonds

for the cake

  • 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

for the icing

  • 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)

INSTRUCTIONS

for the cake

  1. Preheat oven to 350°F. Liberally grease a large bundt pan with olive oil and set aside.
  2. 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.
  3. 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.
  4. 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 the icing and garnish

  1. 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.
  2. 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.
  3. 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.
  4. ENJOY!

 

Happy Baking,

Miss Foodie Problems

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Born and raised in Los Angeles, I love to have a home base in such a food-focused city. Whether I am traveling out of the country, around the US, or exploring the culturally diverse expanse of LA I feel at home while meeting new people, eating new foods, expanding my outlook!

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