Cake with Sindyanna of Galilee’s extra virgin olive oil

Cake with Sindyanna of Galilee's extra virgin olive oil
Print Recipe
Servings
1 8-inch cake
Cook Time
1 1/4 hours
Servings
1 8-inch cake
Cook Time
1 1/4 hours
Cake with Sindyanna of Galilee's extra virgin olive oil
Print Recipe
Servings
1 8-inch cake
Cook Time
1 1/4 hours
Servings
1 8-inch cake
Cook Time
1 1/4 hours
Ingredients
Cake
Glaze
Servings: 8-inch cake
Instructions
Cake
  1. Preheat oven to 350 degrees. Lightly grease and flour an 8-inch cake pan.
  2. Whisk flour, baking powder and salt together.
  3. In a separate bowl, beat sugar and eggs until light and fluffy. Add olive oil, milk, orange zest and extracts.
  4. Stir in the flour mixture, and then pour in prepared pan. Bake until a knife comes out clean, about 35 to 40 minutes. Let cool completely.
Glaze
  1. Heat butter over medium heat until it browns. Let cool.
  2. Whisk together the sugar and milk. Then add the butter, lemon juice and nutmeg. Stir in the sliced almonds.
  3. Pour the glaze over the cake and spread evenly with a spatula.
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