Olive Oil and Honey Almond Cake
A tender, moist cake made with ground almonds, enriched with fruity olive oil and sweet honey for a naturally fragrant dessert. This mediterranean-inspired desserts 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.
Ingredients
- 1 1/2 cups ground almonds (almond meal)
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3 large eggs
- 1/2 cup extra virgin olive oil
- 1/3 cup honey
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Instructions
- 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.
- 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.
- 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.
- Step 4: Gently fold the dry almond-flour mixture into the wet ingredients until just combined without overmixing.
- Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Step 6: Bake for 35-40 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
- Step 7: Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Olive Oil and Honey Almond Cake 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 Honey Almond Cake?
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 Honey Almond Cake?
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 Honey Almond Cake 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 Olive Oil and Honey Almond Cake?
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.
