Almond Olive Oil Bundt Cake
Almond Olive Oil Bundt Cake
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour
Total Time: 2 hours hours
Course: Dessert, Fall, Spring, Summer, Vegetarian, Winter
Servings: 12 people
Cake
- 1 cup extra-virgin olive oil, plus more for the pan
- 2 1/2 cups all-purpose flour, plus more for dusting
- 3/4 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 lemon juice from half a lemon and zest
- 1/2 cup unsweetened almond milk
Glaze
- 2 cups confectioners' sugar
- 2 tablespoons milk
- 1/4 teaspoon pure almond extract
- 1/2 tablespoon lemon juice
- 1/4 cup chopped toasted almonds for topping
Cake
Preheat the oven to 325. Brush your bundt pan with olive oil, dust with flour, and tap out the excess. Whisk the all-purpose & almond flour with the baking powder and salt in a medium bowl and set aside.
Combine the sugar and eggs in a large bowl, beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts as well as the lemon juice and zest. Reduce the mixer speed to low and beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
Pour the batter into the pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely.
Glaze
Whisk the confectioners' sugar and milk in a bowl until smooth. Stir in the extract and lemon juice. Drizzle the glaze over the cake, letting it drip down the sides. Sprinkle with chopped almonds. Let the glaze set, about 10 minutes.