Olive Oil Cake With Brown Butter Glaze

• 1 cup ap flour
• 1/2 cup almond flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3 eggs
• 3/4 cup sugar
• 1/2 cup extra-virgin olive oil quality
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 lemon or 1/4 orange, I used Minneola tangelos
• 1/2 cup orange juice
• 2 teaspoons butter
• 1 cup powdered sugar
• 3 teaspoons milk
• lemon juice a few drops
• 1/2 cup blanched almonds sliced, toasted and cooled

1. Preheat to 350.
2. Combine flour, salt, and baking powder and set aside.
3. In a different bowl, beat eggs. Add sugar and mix thoroughly. Add olive oil and mix until thick. Add extracts and zest, then orange juice.
4. Add the dry ingredients to the wet until a smooth batter results.
5. Pour into a prepared pan (I used a fancy Bundt this time, oiled with olive oil) and bake 30 - 45 minutes.
6. After removing the cake from the oven, allow it to sit about 5 minutes before removing it from the pan.
7. Meanwhile, make browned butter with the 2 T of butter.
8. Sift the powdered sugar and mix with the milk.
9. Add the browned butter to the sugar mixture and correct flavorings with a little lemon juice.
10. Stir in the almonds.
11. Drizzle the glaze over the cake.

flour, almond flour, baking powder, salt, eggs, sugar, extravirgin olive oil, vanilla, almond extract, lemon, orange juice, butter, powdered sugar, milk, lemon juice, blanched almonds

Taken from www.yummly.com/recipe/Olive-Oil-Cake-With-Brown-Butter-Glaze-1665239 (may not work)