Olive oil cake with brown butter frosting [Little Flower Candy Co.] from The L.A. Cookbook: Recipes from the Best Restaurants, Bakeries, and Bars in Los Angeles (page 221) by Alison Clare Steingold

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on June 15, 2018

    This sure is a treat. The frosting takes quite some time, so you might want to just double the quantity. The cake has a moist and tender crumb, which you can hope after so much olive oil. Make sure you use a good quality olive oil that has not gone rancid, because you will taste the fruitiness strongly (in a good way). In addition to the layer cake, I also made small cakelets and they all released with ease from the pans and held their shape. Looking forward to making this one again, though I might switch out the orange juice for meyer lemon to live on the wild side.

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