Almond cake with olive oil

Ingredients:

Cupcake

• 1 cup olive oil + extra for greasing the pan
• 2.5 cups premium flour + extra for dusting
• 3/4 cup almond flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 1 and 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 0.5 tsp almond extract
• 0.5 cup unsweetened almond milk

Glaze

• 2 cups powdered sugar
• 2-3 tablespoons of milk
• Pomegranate seeds and chopped toasted almonds, for topping

Preparation:

1. Preheat oven to 350°F (160°C). Grease a 10- to 12-cup loaf pan with olive oil; dust with flour and shake out any excess.
2. In a medium bowl, whisk together the flour, almond flour, baking powder, and salt; set aside. In a large bowl, combine the sugar and eggs; beat with an electric mixer on medium-high speed until thick and pale, about 3 minutes. Reduce the mixer speed to medium and gradually pour in the olive oil. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk. Knead the dough.
3. Bake a cupcakePour the batter into the prepared pan and smooth the surface with a spatula. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 50-60 minutes. Transfer the cake to a wire rack and let cool for 15 minutes in the pan. Loosen the edges of the cake with a spatula and invert it onto a wire rack to cool completely.
4. Prepare the glazeMix powdered sugar with 2 tablespoons milk until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Pour the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes.