Olive Oil and Honey Almond Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender, moist cake made with ground almonds, enriched with fruity olive oil and sweet honey for a naturally fragrant dessert. This Mediterranean-inspired recipe, ready in about 55 minutes, layers ground almonds (almond meal), all-purpose 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.

Prep: 15 min Cook: 40 min Serves 8 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together 1 1/2 cups ground almonds, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp sea salt.
  2. Step 2: In a large bowl, beat 3 large eggs with 1/3 cup honey using a hand mixer on medium speed until the mixture is pale and slightly thickened, about 2-3 minutes.
  3. Step 3: Slowly drizzle in 1/2 cup extra virgin olive oil while continuing to beat, then add 1 tsp vanilla extract and 1 tbsp lemon zest, mixing to combine.
  4. Step 4: Gently fold the dry almond-flour mixture into the wet ingredients until just combined without overmixing.
  5. Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula.
  6. Step 6: Bake for 35-40 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
  7. Step 7: Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

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