Invite me to a cookout and you can bet I'll offer to bring dessert. I love to bake and pride myself on my knowledge of making a wide variety of desserts. And what's a cookout anyway without dessert?
So, in honor of #cookoutweek, a week long celebration where participating food bloggers share their all-time favorite recipes perfect for a summer cookout, I'm giving you this delicious and easy to make Olive Oil Honey Cake.
The cake features a French olive oil and chestnut honey from The French Farm, an online store offering the finest imported gourmet foods and kitchen accessories. The French Farm is a wonderful website allowing the shopper to experience and taste the best of an area without having to leave the house. I would recommend them when looking for that traditional European ingredient you just can't find anywhere else.
While the olive oil adds a subtle fruity taste the chestnut honey adds a rich aromatic flavor resulting in a phenomenal cake with earthy undertones. I loved being able to get both of these fabulous ingredients in one place through The French Farm's online store and I think you will too!
Olive Oil & Chestnut Honey Cake
1 cup all-purpose flour
1/2 cup almond meal
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup granulated sugar
1/2 cup extra-virgin olive oil
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon orange blossom extract
1/2 cup orange juice
Preheat the oven to 350°F. Grease and flour a 9-inch round springform pan and set aside.
In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.
Crack the eggs into a large mixing bowl. Add the sugar to the bowl and whisk, thoroughly. Add the olive oil and whisk until it turns light yellow and has thickened slightly, about 1 to 2 minutes. Add the extracts and orange juice.
Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking an additional 30 seconds.
Pour the batter into the prepared pan, and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through. The cake is done when it has begun to pull away from the sides of the pan, springs back slightly when touched, and a cake tester comes out clean.
Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack. Brush with honey glaze and serve.
For the chestnut honey glaze:
1 cup powdered sugar
2 Tbsp chestnut honey
2 Tbsp milk
Mix together until combined. Using a pastry brush cover the entire top of cake with honey glaze, allowing it to drip over the sides when possible.
Special thanks to The French Farms for sponsoring this post and to The Pinterest Kitchen for hosting the event.