Orange Almond Olive Oil Cake
Moist olive oil cake infused with fresh orange zest and juice, complemented by toasted almonds for a nutty crunch. 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
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup extra virgin olive oil
- 1/4 cup fresh orange juice
- 2 tbsp fresh orange zest
- 1 tsp vanilla extract
- 1/2 cup, toasted sliced almonds
- for dusting powdered sugar
Instructions
- Step 1: Preheat oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper.
- 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.
- Step 3: In a large bowl, whisk 1 cup granulated sugar with 3 large eggs until pale and slightly thickened, about 3 minutes.
- Step 4: Slowly drizzle in 2/3 cup extra virgin olive oil while whisking to combine smoothly.
- Step 5: Add 1/4 cup fresh orange juice, 2 tbsp fresh orange zest, and 1 tsp vanilla extract; whisk until fully incorporated.
- Step 6: Gradually fold the dry flour mixture into the wet ingredients until just combined without overmixing.
- Step 7: Pour the batter into the prepared pan and sprinkle 1/2 cup toasted sliced almonds evenly over the top.
- Step 8: Bake for 40-45 minutes until the cake is golden and a toothpick inserted into the center comes out clean.
- Step 9: Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Step 10: Dust the top with powdered sugar before slicing and serving.
Frequently asked questions
How long does Orange Almond Olive Oil Cake 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 Orange Almond Olive Oil Cake?
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 Orange Almond Olive Oil 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 Orange Almond Olive Oil 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 Orange Almond Olive Oil 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.
