Fluffy Almond Olive Oil Cake

I never thought olive oil could work in a cake until my Italian neighbor brought one to our block party last summer. Growing up, butter was the only way we baked – it’s what my mom used, and what every recipe called for. When I tried making cakes with oil, they usually turned out too heavy or greasy.

That’s because I wasn’t using the right kind of oil or the right proportions. This almond olive oil cake changed everything for me. The olive oil adds a subtle flavor that pairs perfectly with the almonds, and the texture is somehow both light and rich. If you’re skeptical about baking with olive oil, trust me – this recipe will make you a believer.

What Kind of Olive Oil Should I Use?

For this cake, you’ll want to reach for a high-quality extra-virgin olive oil since its flavor will really shine through in the final product. Look for olive oil labeled as “extra virgin” that has a fresh, fruity aroma – avoid anything that smells musty or rancid. Spanish or Italian olive oils tend to work great in baking, but Greek varieties can be lovely too. Since olive oil is one of the main flavors in this cake, it’s worth spending a few extra dollars on a bottle you’d also enjoy drizzling on bread or salads. Just make sure to store your olive oil in a cool, dark place to keep it fresh, and try to use it within a few months of opening.

Options for Substitutions

This cake offers several ways to switch things up if you’re missing ingredients:

• Almond meal: You can make your own by grinding blanched almonds in a food processor until fine, or substitute with hazelnut meal for a different nutty flavor. Just don’t skip it completely – it’s key for the cake’s texture!
• Extra-virgin olive oil: While olive oil gives this cake its special taste, you can use light olive oil or even vegetable oil. Just know the flavor will be a bit different.
• Orange juice and zest: Lemon juice and zest work great too! Or try blood orange when in season. Just keep the amounts the same.
• Whole milk: For the glaze, any milk works – even non-dairy options like almond or oat milk. Just note that the glaze might be slightly thinner with non-dairy milk.
• Almond extract: If you’re out, just double the vanilla extract. The cake will still taste good, just less almond-y.
• Sliced almonds: Feel free to top with chopped pistachios or hazelnuts instead. You could even skip the nuts if needed, though they add nice crunch!

Watch Out for These Mistakes While Baking

The biggest challenge when making olive oil cake is choosing the wrong type of olive oil – make sure to use a high-quality extra virgin olive oil with a mild, fruity flavor since its taste will be prominent in the final product. Another common mistake is overmixing the batter, which can lead to a dense, tough cake instead of the light, tender crumb we’re after – mix just until the ingredients are combined, and no more. Temperature control is crucial too: your eggs and olive oil should be at room temperature before starting, as cold ingredients won’t blend properly and can result in a lumpy batter that bakes unevenly. For the perfect texture, don’t skip sifting the dry ingredients, especially the almond meal, which tends to clump and can create dense patches in your cake if not properly incorporated.

What to Serve With Almond Olive Oil Cake?

This Mediterranean-inspired cake pairs beautifully with a hot cup of coffee or tea for an afternoon treat. Since it has lovely citrus notes from the orange, try serving it with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to balance the flavors. For brunch, I like to add some fresh berries on the side – strawberries and raspberries work especially well with the almond and olive oil flavors. You could also serve it with a drizzle of honey and a sprinkle of extra toasted almonds for added crunch.

Storage Instructions

Keep Fresh: This almond olive oil cake stays moist and tasty when kept at room temperature. Just pop it in an airtight container and it’ll stay fresh for up to 3 days. If you’ve added the glaze, make sure the cake is completely cool before storing to prevent the glaze from becoming sticky.

Refrigerate: Want to keep it longer? Place it in the fridge in a sealed container, and it’ll stay good for up to a week. The olive oil in the cake helps maintain its moisture, so it won’t dry out as quickly as other cakes might.

Freeze: This cake freezes really well without the glaze! Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy it, let it thaw overnight in the fridge, then bring to room temperature before adding fresh glaze.

Preparation Time	15-25 minutes
Cooking Time	30-45 minutes
Total Time	45-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 30-40 g
• Fat: 80-90 g
• Carbohydrates: 200-220 g

Ingredients

• 1 cup regular flour
• 1/2 cup almond meal
• 1 1/2 teaspoons baking powder
• 1 teaspoon coarse salt
• 3 large eggs
• 3/4 cup white sugar
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Zest from 1/4 of an orange
• 1/2 cup orange juice
• 2 1/2 tablespoons unsalted butter (for the glaze)
• 1 cup powdered sugar (for the glaze)
• 3 tablespoons whole milk (for the glaze)
• A few drops of lemon juice (for the glaze)
• 1/2 cup sliced toasted almonds (for the glaze)

Step 1: Prepare the Baking Pan and Oven

Begin by preheating your oven to 350°F (175°C).

Take a 9-inch round cake pan or springform pan, grease it generously, and dust it with flour to prevent sticking.

Set the prepared pan aside for later use.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.

Make sure these ingredients are thoroughly mixed to ensure an even rise and texture.

Set this bowl aside.

Step 3: Blend Eggs and Sugar

In a large mixing bowl, crack the eggs and whisk them lightly to break up the yolks.

Add the granulated sugar and continue whisking until the mixture is well combined and slightly frothy.

This will help in achieving a light cake texture.

Step 4: Add Oil and Flavorings

Pour the extra-virgin olive oil into the egg and sugar mixture, whisking steadily until the mixture appears lighter in color and slightly thickened, which should take about 45-60 seconds.

Add the pure vanilla extract, pure almond extract, the grated zest of 1/4 of a medium orange, and the orange juice.

Whisk until well incorporated and fragrant.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, whisking consistently until everything is well combined.

The batter should be smooth and emulsified, with no lumps remaining.

This should take about 30 more seconds of whisking.

Step 6: Bake the Cake

Pour the smooth batter into your prepared baking pan.

Place the pan in the preheated oven and bake for 30 to 45 minutes, remembering to rotate the pan halfway through for even browning.

The cake is done when it begins to pull away from the sides of the pan, springs back when gently touched, and a cake tester or toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Once baked, allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

This delicious cake can be served on its own or with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.

Enjoy!