Olive Oil & Brown Butter Almond Cake

Suggested Wine Pairing: Moscato

Recipe by Chef Randy Whiteford

Ingredients:

Olive Oil Cake

  • 1 cup Blanched Almonds
  • 1/2 cup + 1 tsp Flour
  • 1 Vanilla Bean
  • 8 Tbsp Butter
  • 8 Tbsp Extra Virgin Olive Oil
  • 7 Egg Whites
  • 1 cup Powdered Sugar
  • 1/2 cup Sugar
  • 1/2 tsp Salt

Apricot Jam

  • 20 Dried Apricots
  • 2 cups Water
  • 1/2 cup Sugar
  • 1/2 tsp Anise Seed

Directions:

Olive Oil Cake

Preheat oven to 350ºF.

Toast almonds in oven until golden brown.

Grind almonds and 1 Tbsp flour in food processor until very fine.

Split vanilla bean and scrape into a small heavy-bottomed saucepan. Add butter to pan and heat on medium heat. Cook until butter browns on the bottom of the pan and it begins to smell like toasted nuts.

In a mixing bowl, heat egg whites, powdered sugar, sugar and salt over a double boiler until the sugars melt.

Add ground almonds and remaining flour to the egg white mixture. Slowly drizzle in butter and olive oil into the egg white mixture while whisking constantly.

Add batter to a buttered 10-inch cake pan. Bake until cake springs back in the center (about 50 minutes).

Apricot Jam

Simmer apricots slowly in water until completely soft (about 45 minutes).

Add sugar and anise seeds. Simmer until liquid is almost completely evaporated.

Purée apricots in food processor until smooth and let cool.