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.