Brown Butter Olive Oil Cake
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Brown Butter Olive Oil Cake

Prep Time 20 min
Cook Time 40 min
Difficulty Easy
Servings
10
★★★★★ 4.9 (267 reviews)

This cake sits at the intersection of Italian olive oil cake and French beurre noisette. The olive oil keeps it impossibly moist for days, while the browned butter adds deep, nutty complexity. Fragrant with orange zest and almond.

This cake sits at the intersection of Italian olive oil cake and French beurre noisette. The olive oil keeps it impossibly moist for days, while the browned butter adds deep, nutty complexity. Fragrant with orange zest and almond. 

 

This cake sits at the intersection of Italian olive oil cake and French beurre noisette. The olive oil keeps it impossibly moist for days, while the browned butter adds deep, nutty complexity. Fragrant with orange zest and almond. 

This cake sits at the intersection of Italian olive oil cake and French beurre noisette. The olive oil keeps it impossibly moist for days, while the browned butter adds deep, nutty complexity. Fragrant with orange zest and almond. 

This cake sits at the intersection of Italian olive oil cake and French beurre noisette. The olive oil keeps it impossibly moist for days, while the browned butter adds deep, nutty complexity. Fragrant with orange zest and almond. 

This cake sits at the intersection of Italian olive oil cake and French beurre noisette. The olive oil keeps it impossibly moist for days, while the browned butter adds deep, nutty complexity. Fragrant with orange zest and almond. 

This cake sits at the intersection of Italian olive oil cake and French beurre noisette. The olive oil keeps it impossibly moist for days, while the browned butter adds deep, nutty complexity. Fragrant with orange zest and almond. 

This cake sits at the intersection of Italian olive oil cake and French beurre noisette. The olive oil keeps it impossibly moist for days, while the browned butter adds deep, nutty complexity. Fragrant with orange zest and almond. 

This cake sits at the intersection of Italian olive oil cake and French beurre noisette. The olive oil keeps it impossibly moist for days, while the browned butter adds deep, nutty complexity. Fragrant with orange zest and almond. 

This cake sits at the intersection of Italian olive oil cake and French beurre noisette. The olive oil keeps it impossibly moist for days, while the browned butter adds deep, nutty complexity. Fragrant with orange zest and almond. 

Ingredients

  • 115g unsalted butter
  • 180 ml extra-virgin olive oil
  • 3 large eggs
  • 200g sugar
  • Zest of 1 orange
  • 1 tsp vanilla extract
  • 60 ml fresh orange juice
  • 200g all-purpose flour
  • 50g almond flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • Powdered sugar for dusting

Instructions

  1. 1
    Brown the butter
    Cook butter in a light-colored pan over medium heat, swirling occasionally, until milk solids turn golden and it smells nutty — about 5 minutes. Pour into a bowl and cool.
    Tip: Use a light-colored pan to see the color change. It goes from perfect to burnt in seconds.
  2. 2
    Beat eggs and sugar
    Beat eggs and sugar at medium-high speed 4–5 minutes until thick, pale, and ribbon-like.
  3. 3
    Add fats and flavor
    Stream in cooled brown butter and olive oil on low speed. Add orange zest, vanilla, and juice. Mix until just combined.
  4. 4
    Fold dry ingredients
    Sift flour, almond flour, baking powder, and salt. Fold into batter in 3 additions — stop as soon as flour disappears.
  5. 5
    Bake
    Pour into greased 23cm tin lined with parchment. Bake at 175°C for 38–42 minutes until deep golden. Cool 15 minutes before turning out. Dust generously with powdered sugar.
Original recipe from Calliefood Kitchen. All credit to the original author.
View Original
Nutrition per serving
380 Calories
5g Protein
24g Fat
38g Carbs
1g Fiber
180mg Sodium
Tags
Cake Baking Olive Oil Italian Vegetarian Make Ahead
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