Almond-Orange Olive Oil Cake with Honey Drizzle
Moist olive oil cake infused with almond flour and fresh orange zest, finished with a sweet honey drizzle for a Mediterranean-inspired treat. This mediterranean-inspired desserts ready in about 60 minutes layers all-purpose flour, almond flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup extra virgin olive oil
- 3 large eggs
- 2 tbsp fresh orange zest
- 1/4 cup fresh orange juice
- 1 tsp vanilla extract
- 1/4 cup honey
Instructions
- Step 1: Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Step 2: In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup almond flour, 1 1/2 tsp baking powder, and 1/4 tsp salt; set aside.
- Step 3: In a large bowl, whisk 3/4 cup granulated sugar with 3/4 cup extra virgin olive oil until fully combined.
- Step 4: Add 3 large eggs, one at a time, whisking well after each addition, then stir in 2 tbsp fresh orange zest, 1/4 cup fresh orange juice, and 1 tsp vanilla extract.
- Step 5: Gradually fold the dry flour mixture into the wet ingredients using a spatula until just combined; do not overmix.
- Step 6: Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Warm 1/4 cup honey slightly in the microwave or a small saucepan until runny, then drizzle over the warm cake.
- Step 8: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely; slice and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Almond-Orange Olive Oil Cake with Honey Drizzle take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Almond-Orange Olive Oil Cake with Honey Drizzle?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Almond-Orange Olive Oil Cake with Honey Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Almond-Orange Olive Oil Cake with Honey Drizzle for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Almond-Orange Olive Oil Cake with Honey Drizzle?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
