• 1 cup all-purpose flour
• 1/2 cup almond flour or meal
• 1 1/2 teaspoons baking powder
• a pinch of kosher salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup Sutter Buttes Arbequina Extra Virgin Olive Oil or Sutter Buttes Lemon Olive Oil
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Grated zest of 1/4 of an orange
• 1/2 cup orange juice
• 2 1/2 tablespoons unsalted butter
• 1 cup confectioner’s sugar
• 3 tablespoons whole milk
• 1/2 cup sliced, toasted almonds
Preheat oven to 350. Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, almond flour, baking powder, salt, and set aside. Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it until creamy. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45-60 seconds. Whisk in the extracts and zest, followed by the orange juice.
Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, batter, about 30 more seconds. Pour the batter into the prepared pan, and bake the cake for 30-45 minutes.
While the cake is cooling, make the glaze. Melt the butter over medium heat in a small, heavy saucepan. When the bubbles subside, lower the heat and watch the butter carefully, swirling in the pan occasionally until it begins to turn a light tan color. Turn off the heat and let the butter sit. It will continue to darken as it sits.
While the butter cools, sift the confectioner’s sugar into a medium bowl. Whisk in the milk until completely smooth but thick, then slowly whisk in the butter. Stir in the almonds. Spread the glaze onto the top and sides of the cake and let it sit until set.