I teach gluten-free cooking classes at a local olive oil and vinegar store and this month I will be presenting among several other recipes, a gluten-free olive oil cake. If you’ve never tried one, you need to! The moistness in this cake is superb. I decided to create a cake that represented autumn in its taste, so I came up with this gluten-free autumn spiced olive oil cake finished with a browned butter glaze. For fall, the perfect blend of spice is cinnamon, cardamom and nutmeg. I like to buy whole nutmeg pods and grate my own fresh nutmeg. The aroma is amazing!
Using a fine mesh to add a dusting of powdered sugar on top finishes the olive oil cake perfectly. And the taste is truly delicious. My son and daughter-in-law were visiting this past weekend when I decided to make it for the first time. My son was not convinced that this cake would taste good. He was afraid it would just taste like a bunch of olive oil. Well, that does make sense. Olive oil does have a very distinct flavor and they also have many different flavors. Some olive oils are peppery in flavor, while others may taste a bit more like a green olives. The best is to use an olive oil that is slightly buttery in flavor. A light extra virgin olive oil is good.
One bite and my son was sold. Not only did he forget it was made with olive oil, he even forgot it was gluten-free! When topped with the sweet browned butter glaze it makes a perfect marriage of sugar and spice.
Once the batter is mixed pour it into a prepared bundt pan or square Pyrex dish. I love this cake because it is simple to make but tastes so moist and yummy. I can guarantee it will not last long around your house! At least it didn’t around mine.
The cake will bake for approximately thirty minutes. It should be slightly springy to the touch as well as just beginning to pull from the edges. If using a bundt pan, you will want to allow the cake to cool for about five minutes before inverting onto a cooling rack.
The glaze is easy but you have to be a little careful if you have never browned butter before. It is easy to over-cook and end up burning your butter. While the butter cooks it begins to separate (the casein and whey rise to the top while the clarified butter stays on the bottom). You will want it to look like the picture below. Once it does, remove from the heat immediately.
Many people who are dairy-free are actually allergic to this part that floats on the top, the casein. Separating the butter is also how ghee is made. Again, many dairy-free allergies can tolerate eating ghee because the casein and whey are removed.
Slice up a gluten-free autumn spiced olive oil cake with browned butter glaze and see if your friends don’t rant and rave over the taste, texture and moistness. Like I mentioned above, my son completely forgot it was gluten-free as he ate it; a true test of gluten-free success in my book!
This recipe was shared on the these blogs: TheChickenChick Gracehttp://www.graceandgoodeats.com/2015/11/04/crafty-and-delicious-party-44/