Comments on: olive oil almond cake

By: babs

babs — Wed, 01 Feb 2012 21:55:53 +0000

mmm MMmmMMMM mmmmm MMMmmmmmmmmmm! Absolutely DeeLish! triple Yum!

By: bobby

bobby — Tue, 24 Jan 2012 13:34:59 +0000

I made a blood orange version of this last night – using blood oranges for the juice and rind — and also do a blood orange glaze instead (50% sugar 50% blood orange juice) and powdered sugar instead. YUMM!!!!

By: Jill

Jill — Sun, 22 Jan 2012 17:39:23 +0000

This cake is delicious!!! I made it last night for my hubby and he did a ‘happy dance’ at the table. He likes simple cakes like this one. I am not a baker. But I find that I can make olive oil cakes come out pretty good. I’ve made several variations over the years. But this one is the best I’ve ever made! I served it without the glaze(just used powdered sugar on the top) and some light whipped cream on the side. Soooo easy and soooo good! We had it with some hot tea. Now, I must try one of your other humble, simple cakes! This cake was the perfect pick-me-up for these cold New England winter months. We loved it!!! Thank you!

By: Radish

Radish — Wed, 06 Jul 2011 16:02:41 +0000

Karen – delighted to hear you love it as much as I do. I highly recommend Gina de Palma’s dessert book – it’s simply a stunner of a book!!

By: Karen

Karen — Wed, 06 Jul 2011 15:27:39 +0000

Wow!!! This cake is fantastic!!! I had started the day making Guy Fieri’s Orange and Olive Oil Cake (disaster, he used yeast instead of baking powder). The syrup on his recipe was delicious. I went online to look for another recipe and low and behold I found yours. This was very easy to make and was the best olive oil cake I have ever had. I did use Guy’s orange syrup instead of the brown butter, but next time I will use your glaze. A definte keeper. Thanks for the great recipe.

By: Radish

Radish — Tue, 28 Jun 2011 10:55:19 +0000

Tamara – what brand of kosher salt were you using?

By: Tamara

Tamara — Sun, 26 Jun 2011 16:40:41 +0000

Debbie – I made the cake for Father’s Day and I too found it too salty due to the kosher salt. The texture and the flavor of the rest of the cake was great and it turned out just like the picture. I am going to make the cake again tonight and cut out the salt in the recipe and use salted butter in the glaze instead.

By: Pam

Pam — Wed, 20 Apr 2011 20:07:22 +0000

I made this cake over the holidays and just came back to get the recipe again; it is an absolutely fantastic cake; so moist and flavorful and the icing is just as good and provided a wonderful balance; getting ready to make it again for Easter Sunday and can’t wait to try it again; the last one I made was scarfed up so fast I had only a smalll sample so this time I’m getting mine first!!!

By: Debbie

Debbie — Mon, 18 Apr 2011 21:45:48 +0000

I made this cake for a dinner party and loved the texture and the taste, for the most part. However, I found it to be salty. But only on the bottom! Strange, anyone else encounter this? One whole teaspoon of kosher salt for a cake seems like a lot. But I am hooked and will make it again, just may cut that down and try table salt instead. Thanks for sharing!!

By: Jessica

Jessica — Fri, 15 Oct 2010 19:34:34 +0000

I bought some blood orange infused olive oil a few weeks ago, and have been wanting to test it with some citrus/orange olive oil cake. I used this recipe for the most part, except instead of the almond flour (which I didn’t have and didn’t feel like going to the store for!) I used all AP flour, and then mixed in toasted and crumbled almond slivers to the final product just before baking to make sure I’d get some of that almond flavor. I made the recipe 50% larger, and used my super pretty patterned bundt pan to bake it (just reduced the time a bit). It smells amazing, and looks so pretty on the cake plate. I can’t wait to frost it (I, too, hate most icing and overly sweet stuff in general, but I”m taking your word for it on this one, because it’s brown butter!)