Vanilla Olive Oil Travel Cake With Whipped Brown Butter
Recipe:
Cake:
213 g cake flour, sifted
296 g granulated sugar
6 g baking powder, sifted
6 g salt
2 eggs
2 tsp vanilla extract
150 g good-quality olive oil (I'm using TOON)
210 g whole milk
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Cake Syrup
100 g water
100 g sugar
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Whipped brown butter:
250 g butter, unsalted
OPTIONAL: TOON's pomegranate molasses
Directions:
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Preheat oven to 325 F.
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Mix the first seven ingredients together into a bowl until it is smooth. Gradually mix in the whole milk until it is all mixed in, and place in a 9 x 5 loaf pan lined with parchment paper.
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Bake for 40-45 minutes or until a skewer comes out clean. Let cool completely in the fridge.
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Combine 100 g sugar and 100 g water into a saucepan over medium heat and simmer until the sugar has dissolved. Let cool in the fridge.
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Melt butter until it is browned in colour. Let cool completely in the fridge until it is soft but not melted.
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Whip the brown butter until it is light and fluffy.
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Brush sugar syrup all around the loaf to keep it moist.
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Serve with a slice of cake, a slab of brown butter and optionally, drizzle some pomegranate molasses to add tarteness to the cake. Enjoy!