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Prep time
30 minutes
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Serves
8
Author Notes
This cake is very easy to make, but it'll taste like you spent all day baking it to perfection. And trust me, you'll be baking it again very soon.
I paired it with a delicious pomegranate molasses French butter cream, rich egg yolks, vanilla bean paste and evaporated cane juice sugar—different but will make a world of difference in taste. From this point on, I'll be using only organic cane sugar instead of white sugar when making butter creams, it tastes better. However, it will be nice to bake this cake for an event; a birthday or whomsoever appreciates a delicious one-of-a-kind cake.
—Nakida Asson
Ingredients
- Olive Oil Almond Cake
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1 1/2 cups
all purpose flour
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1 cup
almond flour
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1 1/4 cups
sugar
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1/4 cup
brown sugar
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2 teaspoons
baking powder
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1 teaspoon
baking soda
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2 teaspoons
salt
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2
eggs ( room temperature )
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1 1/2 cups
milk
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2 teaspoons
vanilla bean paste
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2 teaspoons
almond extract
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2/3 cup
olive oil
- Pomegranate molasses french buttercream
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5
eggs yolk
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1 2/3 cups
organic sugar
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1/3 cup
water
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1 pound
4 sticks of unsalted butter
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1 teaspoon
salt
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3 tablespoons
pomegranate molasses
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2 teaspoons
vanilla bean paste
Directions
- Olive Oil Almond Cake
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Preheat oven to 400 degrees*. Grease two 7 inch cake pans, dust with flour and line with parchment paper.
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In a large mixing bowl sift all purpose flour,almond flour,salt,baking powder,baking soda and both sugars.
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n the bowl of an electric mixer fitted with the paddle attachment, combine eggs, milk, vanilla and olive oil and mix on low speed until combined.
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Add the dry ingredients in two parts making sure to scape down the side of the bowl..
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Using a scale , divide batter among cake pans equally.
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Bake cake at 400 degrees for 10 minutes then after 10 minutes lower oven temperature to 350 degrees and bake for the remaining 20-25 minutes until cake tester comes out clean.
- Pomegranate molasses french buttercream
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.Combine sugar and water in a medium saucepan. Heat over low heat, stirring with a metal spoon, until sugar has dissolved and the syrup is clear. Increase heat to medium-high and allow syrup to come to a boil.
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Meanwhile, place yolks in the bowl of a stand-mixer fitted with the whisk (or, if using a handheld mixer, in a medium mixing bowl) and beat until thick and foamy.
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Cook syrup until it registers 235°F, then immediately remove from heat. With the mixer running, slowly drizzle hot syrup into the bowl with the yolks: don't pour the syrup onto the whisk, or the syrup may splatter against the sides of the bowl; instead, pour slowly on the inside edge of the bowl. Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the yolk mixture has cooled to room temperature.
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Add butter one cube at a time, beating well after each addition. Beat in vanilla , salt and pomegranate molasses.Continue mixing until the buttercream looks smooth and creamy, about 5 minutes. (If the buttercream separates, keep mixing: it will come together eventually.)
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Use buttercream immediately or refrigerate in an airtight container or a zipper-lock bag for up to 2 weeks or in the freezer for up to 2 months. To use buttercream that has either been refrigerated or frozen, first allow to come to room temperature then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep up to 3 days, stored in an airtight container in the fridge.
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