Olive Oil and Almond Sheet Cake with Orange Glaze
Moist and tender olive oil cake studded with ground almonds and finished with a bright orange glaze for a fragrant, elegant dessert. This mediterranean-inspired desserts ready in about 55 minutes layers all-purpose flour, granulated sugar, 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 280 calories and feeds 12, 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 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup ground almonds
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 cup powdered sugar
- 3 tbsp fresh orange juice
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9x13-inch sheet pan. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 3/4 cup ground almonds until evenly combined.
- Step 2: In a separate bowl, beat 3 large eggs until pale and foamy, about 2 minutes. Gradually whisk in 3/4 cup extra virgin olive oil, 1/2 cup whole milk, 1 tsp vanilla extract, and 1 tbsp orange zest until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined and no streaks of flour remain.
- Step 4: Pour the batter into the prepared sheet pan and smooth the top with a spatula. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and the cake is golden.
- Step 5: While the cake bakes, make the glaze by whisking 1 cup powdered sugar with 3 tbsp fresh orange juice in a small bowl until smooth.
- Step 6: Remove the cake from the oven and immediately drizzle the orange glaze evenly over the warm cake. Let cool completely in the pan before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Olive Oil and Almond Sheet Cake with Orange Glaze take to make?
Total time is about 55 minutes (15 min prep + 40 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 Olive Oil and Almond Sheet Cake with Orange Glaze?
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 Olive Oil and Almond Sheet Cake with Orange Glaze?
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 Olive Oil and Almond Sheet Cake with Orange Glaze for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Olive Oil and Almond Sheet Cake with Orange Glaze?
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.
