Makes: One 8-inch cake • Time: 1 hour 15 minutes
Baking with olive oil instead of butter adds extra moisture to cakes and cookies and helps them keep longer. Plus, the heathy fats contained in olive oil reduce the risk for cholesterol and saturated fat content. This simple cake is a wonderful showcase of Sindyanna of Galilee’s extra-virgin olive oil. Plus, it supports a good cause—it’s made by a cooperative of Arab and Jewish women in Israel who promote peace and cooperation between opposing groups.
For the Cake
- 1–1¼ cup flour
- 2 tsp. baking powder
- ½ tsp. salt
- ¾ cup sugar
- 3 large eggs
- ½ cup Sindyanna of Galilee extra-virgin olive oil
- ¼ cup whole milk
- 3 Tbsp. grated orange zest
- ½ tsp. pure vanilla extract
- ¼ tsp. pure almond extract
For the Glaze
- 2 Tbsp. butter
- 1 cup confectioner’s sugar
- 3 Tbsp. milk, preferably whole
- 1 tsp. fresh lemon juice
- ½ tsp. nutmeg
- ½ cup sliced almonds
1. Preheat the oven to 350°F. Lightly grease and flour an 8-inch cake pan.
2. Whisk the flour, baking powder, and salt. In a separate bowl, beat the sugar and eggs until light and fluffy using a handheld mixer on medium speed. Add the olive oil, milk, orange zest, and both extracts. Stir in the flour mixture, then transfer to the prepared pan and bake until a knife inserted into the middle comes out clean, 35 to 40 minutes.
3. Transfer the cake pan to a wire rack and let cool for 15 minutes, then remove the cake and let cool completely.
4. Make the glaze Heat the butter over moderate heat until it browns and smells nutty. Remove from the heat and let cool.
5. Whisk together the sugar and milk, then add the butter, lemon juice, and nutmeg. Stir in the sliced almonds. Pour the glaze over the cake and spread evenly using a spatula.