Almond Butter Cake
Ingredients:
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup room temp milk of your choice (I used whole milk)
- 1/2 cup EVOO
- 2 room temp eggs
- 1 tsp vanilla extract
- 1 1/2 tsp almond extract
- 1/3 cup water
Warm Butter Soak
- 1 cup granulated sugar
- 1/2 cup salted butter
- 1/3 cup water
- 1 1/2 tsp almond extract
- 1 tsp vanilla extract
For serving
- Vanilla Ice Cream
- EVOO
- Flaky Sea Salt
Preheat the Oven & Prepare the Pan:
1. Preheat your oven to 350°F.
2. Grease a standard 12-cup muffin tin with butter or non-stick spray and set aside.
Make the Mini Almond Cakes:
1. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
2. In a large bowl, whisk together the sugar, milk, olive oil, eggs, and both extracts until well combined.
3. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
4. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
5. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Warm Butter Soak:
1. While the cakes are baking, prepare the butter soak. In a medium saucepan over medium heat, combine the sugar, butter, water, and both extracts. Stir until the sugar dissolves and the mixture is warm. Remove from heat.
2. Once the cakes are done, let them cool in the pan for 5-10 minutes.
3. Using a toothpick or fork, poke holes all over the warm cakes. Spoon or pour about 2/3 of the butter soak over them, allowing it to absorb for 5 minutes.
Plate & Serve:
1. Plate a warm mini almond cake with a scoop of vanilla bean ice cream.
2. Drizzle a high-quality, non-cooking olive oil over the top. None of that basic stuff.
3. Finish with a sprinkle of flaky sea salt (and no, not Mortons).
4. Enjoy every bite!
Recipe by @wellmadebykiley
Swiss Chard
NCAA WOMEN’S 
