Honey Almond Olive Oil Cake with Toasted Nuts
A moist olive oil cake sweetened with honey and topped with toasted almonds and walnuts for a nutty crunch and subtle floral sweetness. This mediterranean-inspired desserts ready in about 60 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 2/3 cup granulated sugar
- 2/3 cup extra virgin olive oil
- 1/2 cup plain Greek yogurt
- 1/3 cup, plus 2 tbsp for glaze honey
- 1 tsp vanilla extract
- 1/4 cup toasted sliced almonds
- 1/4 cup toasted chopped walnuts
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
- Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
- Step 3: In a large bowl, beat 3 large eggs with 2/3 cup granulated sugar using an electric mixer on medium-high speed for 3 minutes until pale and fluffy.
- Step 4: Reduce mixer speed to low and gradually add 2/3 cup extra virgin olive oil in a steady stream, followed by 1/2 cup plain Greek yogurt, 1/3 cup honey, and 1 tsp vanilla extract, mixing until smooth.
- Step 5: Slowly fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour pockets remain.
- Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
- Step 7: Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
- Step 8: While the cake cools in the pan for 15 minutes, mix 2 tbsp honey with 1 tbsp warm water for a glaze.
- Step 9: Remove cake from pan onto a wire rack, brush the honey glaze over the warm cake, then sprinkle 1/4 cup toasted sliced almonds and 1/4 cup toasted chopped walnuts evenly on top.
- Step 10: Allow the cake to cool completely before slicing and serving.
Frequently asked questions
How long does Honey Almond Olive Oil Cake with Toasted Nuts take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey Almond Olive Oil Cake with Toasted Nuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Honey Almond Olive Oil Cake with Toasted Nuts?
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 Honey Almond Olive Oil Cake with Toasted Nuts 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 Honey Almond Olive Oil Cake with Toasted Nuts?
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.
