Olive Oil Almond Cake with Candied Thyme Almonds
A sophisticated European-style olive oil cake that marries fruity, peppery notes with delicate almond sweetness and unexpected herbal warmth. Ground almonds and durum wheat semolina create a tender, moist crumb that stays fresh for days, while candied thyme-crusted almonds and fresh blackberries top a tangy lemon glaze. The olive oil replaces butter entirely, yielding a lighter, more vibrant cake with subtle complexity. This version balances savory thyme throughout—both in the batter and as a crunchy garnish—setting it apart from traditional almond cakes. Perfect for afternoon tea, dessert after dinner, or a showstopping centerpiece for a casual gathering. It suits confident bakers wanting to move beyond vanilla-forward cakes into more nuanced, ingredient-forward territory.
Ingredients
- ¾ cups sugar, granulated
- 2 tsp vanilla paste
- ¾ cups all-purpose flour
- 3 ½ oz ground almonds, blanched
- 1 tsp baking powder
- 2 tbsp sugar, granulated
- 1 ¾ oz almond slivers
- ¼ cups powdered sugar
- 5 ½ oz blackberries
- 1 tsp thyme, freshdried thyme1:3use one-third the amountFull guide →
- ¼ tsp salt
- 3 tbsp thyme, freshdried thyme1:3use one-third the amountFull guide →
- 3 tsp lemon juice
- 4 whole eggs
- 3 ½ oz durum wheat semolinaadditional all-purpose flour1:1
texture becomes slightly denser
- 14 tbsp olive oil, extra virgin
Instructions
- 1
Pour olive oil into a bowl and stir in sugar, thyme, vanilla paste, and salt until combined
- 2
Add eggs one at a time, stirring well after each addition, until the mixture lightens in color
- 3
Combine flour, durum wheat semolina, ground almonds, and baking powder, then fold into the wet mixture
- 4
Transfer to a prepared pan and bake in the lower half of a preheated oven at 350°F for approximately 45 minutes
- 5
Remove from oven, cool slightly, turn out onto a wire rack, and cool completely
- 6
In a saucepan, bring water and sugar to a boil, then reduce to a syrup-like consistency
- 7
Add almond slivers and thymian, stirring constantly over medium heat until the sugar crystallizes on the nuts
- 8
Remove from heat and continue stirring for about 2 minutes, then spread on parchment to cool
- 9
Whisk powdered sugar with lemon juice until thick and spreadable, then spread over the cooled cake
- 10
Top with blackberries and candied almonds, then allow to set
Tips
Stir the egg mixture thoroughly after each addition until visibly lighter; this incorporates air crucial for a tender crumb in an oil-based cake lacking structural support from creamed butter.
Watch the candied almonds carefully; once sugar crystallizes and coats the nuts, stop stirring immediately or they will seize into a hard clump rather than individual coated pieces.
The cake deepens in flavor after 24 hours as olive oil and thyme oils continue to meld; store covered at room temperature for the best serving window.
Good to Know
Cover and keep at room temperature up to 3 days; refrigerate up to 5 days. The cake firms slightly when cool but remains moist.
Bake the cake 1 day ahead, allow to cool completely, wrap, and leave at room temperature. Prepare candied almonds up to 2 days prior; store in an airtight container. Glaze and assemble no more than 4 hours before serving so the glaze sets and berries remain fresh.
Serve at room temperature with tea, coffee, or a light dessert wine. Pairs well with whipped cream or mascarpone.
Common Mistakes
Skip whisking the egg mixture to lightness; under-aerated batter yields a dense, heavy cake that won't rise properly.
Overcook the candied almonds; continued heat after removing from the pan hardens them into an inedible mass rather than a crunchy coating.
Add glaze while the cake is warm; it will melt and slide off instead of setting into a smooth coating.
Substitutions
texture becomes slightly denser
FAQ
Can I make this cake without thyme?
Yes, but the herbal character that sets this recipe apart will vanish. Substitute the thyme with finely grated lemon or orange zest for brightness, or omit it entirely for a neutral almond cake. The result won't be as complex.
What if I don't have durum wheat semolina?
Replace it with the same weight of all-purpose flour. The crumb will be slightly more tender and less rustic, but the cake will bake successfully. Semolina adds texture and modest nuttiness; without it, rely on ground almonds for structure.
Can I freeze this cake?
Yes. Cool completely, wrap well in plastic, and freeze up to 3 months. Thaw at room temperature before glazing and topping. Freeze the candied almonds separately; add them fresh before serving to preserve their crunch.