Olive Oil Cake with Brown Butter Frosting
Instructions
- Cake
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Put butter in a saucepan and melt and cook over medium heat. Stir frequently and scrape the bottom of the pan until brown specks appear. When aroma is nutty and toasty brown remove from the heat and let cool completely.
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Prepare a springform pan. Lightly grease with olive oil or butter or spray oil. Put a round cut out of parchment paper in the bottom of pan.
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Beat together sugar and olive oil. Add eggs one at a time, mixing between each egg. Add juice and zest. Add milk and mix. Mix all dry ingredients and sift together. Add dry ingredients and mix together until incorporated. Do not over-mix.
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Place the 9-inch springform pan onto a cookie sheet. It may leak while baking. Put the batter into the pan and bake at 325 for 80 minutes or until a toothpick comes out clean with a few crumbs.
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Let the cake completely cool.
- Brown Butter Frosting
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Beat butter and sugar. Add vanilla, salt, and milk until smooth. If it is too thick, add more cream or milk. Frost the sides and top of the cake (or just the top). Garnish with orange slices and rosemary sprigs.