Olive Oil Almond Cake with Candied Almonds
A rustic Mediterranean cake that marries fruity olive oil with toasted ground almonds, wheat semolina, and fresh thyme for depth. The batter comes together by emulsifying oil and sugar, then folding in dry ingredients to create a tender, moist crumb that's neither heavy nor fluffy. Topped with a sharp lemon glaze, fresh blackberries, and glossy candied almonds studded with thyme, this cake celebrates simple ingredients with surprising complexity. The thyme adds herbal notes that prevent sweetness from cloying, while the lemon cut sharpens every bite. Make this when you want something more sophisticated than a standard sponge but equally approachable. Serve at afternoon tea, after a light lunch, or as a showstopper dessert for dinner. This version anchors itself in Provençal flavors—olive oil, thyme, lemon, almonds—rather than butter, making it naturally suited to Mediterranean menus or anyone seeking a more herbaceous, less rich cake.
Ingredients
- 5 ½ oz blackberries, whole
- 14 tbsp olive oil, extra virgin preferred
- ¾ cups sugar, granulated
- 2 tsp vanilla pasteextract0.67 tsp per 2 tsp
concentration stronger, use less
- ¾ cups all-purpose flour
- 3 ½ oz blanched almonds, groundhazelnuts1:1
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- 1 tsp baking powder
- 2 tbsp sugar, for candied almonds
- 1 ¾ oz almond sticks, raw
- ¼ cups powdered sugar
- 4 eggs, large
- 3 ½ oz durum wheat semolinacornmeal1:1gluten-free
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- 1 tsp thyme, fresh or dried, for batter
- ¼ tsp salt
- 3 tbsp thyme, fresh or dried, for candying
- 3 tsp lemon juice, fresh
- water, for syrup
Instructions
- 1
Mix olive oil, sugar, thyme, vanilla paste, and salt in a bowl until combined.
- 2
Add eggs one at a time, mixing until the mixture turns pale.
- 3
Whisk together flour, wheat semolina, ground almonds, and baking powder in a separate bowl.
- 4
Fold the dry mixture into the wet mixture until just combined.
- 5
Pour into a prepared pan and bake in the lower part of a preheated oven until a skewer comes out clean, approximately 45 minutes.
- 6
Remove from oven, let cool slightly, unmold, and transfer to a wire rack to cool completely.
- 7
Bring water and sugar to a boil in a saucepan, then reduce over low heat until syrupy.
- 8
Add almond sticks and thyme, stirring constantly over low heat until sugar dries and clings to the almonds, about 2 minutes off heat with continued stirring.
- 9
Spread candied almonds on parchment paper and let cool.
- 10
Whisk powdered sugar and lemon juice into a thick glaze and spread over cooled cake.
- 11
Top with blackberries and candied almonds, then let set.
Tips
Use good olive oil with peppery or grassy notes rather than buttery oils; it adds flavor complexity that defines this cake beyond standard almond cakes.
Stir the candying almonds constantly to prevent sugar from clumping or burning. The goal is a thin, dry glaze that crisps as it cools, not wet caramel.
Unmold the cake while still warm for a clean release; it firms as it cools and becomes harder to turn out. A warm cake is more forgiving.
Good to Know
Airtight container at room temperature for up to 3 days. Candied almonds soften if stored with cake; keep separately.
Cake can be baked one day ahead and glazed the morning of serving. Candied almonds must be made same day for crispness.
Serve at room temperature. Pairs well with espresso, herbal tea, dessert wine, or sorbet. Slice with a serrated knife.
Common Mistakes
Over-stir the candying almonds and they'll clump; stir constantly but gently and watch for the dry, crisp stage.
Add the dry ingredients all at once and over-mix to combine; fold gently to avoid developing gluten and toughening crumb.
Skip cooling the cake fully before glazing and the glaze will melt into cracks; patience is essential.
Substitutions
Gluten-Free Swaps
General Alternatives
concentration stronger, use less
FAQ
Can I use frozen blackberries instead of fresh?
Yes, but thaw and drain them thoroughly to avoid excess moisture on the glaze. Pat dry before placing on cake. They'll soften slightly during storage but still deliver flavor and visual contrast.
What if I don't have wheat semolina?
Increase all-purpose flour to 150 g and cornmeal or polenta to 50 g. The texture will be slightly less fine but remain tender. Semolina's subtle sweetness and slight grittiness won't be replicated exactly.
Can I freeze this cake?
Freeze unfrosted and undecorated cake, wrapped tightly, for up to one month. Thaw at room temperature, then glaze and top fresh. Candied almonds don't freeze well; make fresh before serving.