Saturday, April 5, 2014

Rosemary Almond Cake with Orange blossom, Brown Butter Glaze



1 C. AP flour
¼ t. salt
1 ½ t. baking powder
1 ¼ c sugar
8 oz. blanched almonds
1/3 C. oil
10 oz. butter
6 large eggs
1 t. almond extract
2 t. vanilla extract
2 t. finely minced fresh rosemary

3 oz. brown butter
1 t. orange flower water
1 t vanilla extract
2 T milk


About 1 ½ c powder sugar

Cake
Combine:
flour
salt
baking powder
and set aside


Combine in food processor:
sugar
almonds
Blend to a smooth powder
Add 1/3 c oil
Blend again to a smooth paste

In a mixer:
Cream butter and the almond mixture
Add 6 eggs one at a time.
Add almond extract, vanilla  and  rosemary.

Vigorously fold in the dry ingredients.

Bake in a 9-inch prepared cake pan at 350 for 50-60 minutes, or until a toothpick comes out clean. Cool 30 minutes and invert to cool completely. 

Glaze
3 oz. brown butter 
1 t. orange flower water
1 t vanilla extract
2 T milk
About 1 ½ c powder sugar

Combine into a smooth thick pourable glaze. Spread on top of the cooled cake.