Almond and Olive Oil Cake with Orange Zest
This moist and tender cake combines the rich nuttiness of almonds with the subtle fruitiness of extra virgin olive oil. Ground and sliced almonds provide textural contrast, while orange zest adds a bright citrus note that complements the nutty flavors beautifully. The olive oil creates an exceptionally moist crumb that stays fresh longer than traditional butter cakes. Perfect for afternoon tea, dessert, or special occasions when you want an elegant yet simple cake that showcases Mediterranean flavors.
Ingredients
- ¾ cup sliced almonds, with or without skins
- 1 cup sugar
- 3 large eggs
- ½ cup extra virgin olive oil
- 1 cup all-purpose flouralmond flour1:1gluten-freegluten-free
creates denser texture
- ½ cup ground almonds
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon almond extract
- ½ teaspoon orange zest, from 1 orange
- cooking spray or spray oil, containing flour
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Trace an eight-inch round pan on parchment paper and cut out
- 3
Grease and flour the pan, press in the parchment circle and grease and flour the top of the parchment and sides of the pan
- 4
Sprinkle the sliced almonds on the bottom of the pan and spread to cover
- 5
Beat the sugar, eggs and olive oil together until creamy, about one minute at medium speed
- 6
Add the flour, ground almonds, baking powder, salt, almond extract and orange zest and beat until combined
- 7
Pour over the sliced nuts
- 8
Bake for 35 minutes, or until a skewer inserted comes out clean
- 9
Let cool in the pan for 10 minutes and then run a knife around the sides
- 10
Turn the cake onto a wire rack and let cool
- 11
Serve almond side up
Tips
Use room temperature eggs for better incorporation and a smoother batter texture.
Don't skip greasing and flouring the parchment paper - this prevents sticking and ensures clean removal.
The cake is done when a skewer comes out clean, but don't overbake as the olive oil keeps it moist.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature, almond side up, optionally dusted with powdered sugar.
Common Mistakes
Don't overmix the batter once flour is added to avoid tough cake
Ensure oven is fully preheated to avoid uneven baking
Cool completely before removing from pan to prevent breaking
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this cake without ground almonds?
Yes, substitute with additional all-purpose flour, but the texture will be less tender and nutty flavor reduced.
What if I don't have almond extract?
Substitute with vanilla extract in the same amount, though you'll lose some almond flavor intensity.
How long does this cake keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week for best quality.