Orange-Almond Olive Oil Cake with Honey Drizzle

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 moist olive oil cake enriched with almond flour and fresh orange zest, finished with a warm honey drizzle for a fragrant citrus dessert. This Mediterranean-inspired recipe, ready in about 60 minutes, layers all-purpose flour, almond 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 330 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: 45 min Serves 8 Mediterranean cuisine 330 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 350°F. Grease and flour an 8-inch round cake pan.
  2. Step 2: In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 cup almond flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
  3. Step 3: In a separate large bowl, beat 3 large eggs and 3/4 cup granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes.
  4. Step 4: Slowly add 2/3 cup extra virgin olive oil in a thin stream while continuing to mix.
  5. Step 5: Stir in 1/4 cup whole milk, 2 tbsp orange zest, and 1/4 cup fresh orange juice until combined.
  6. Step 6: Gently fold the dry ingredients into the wet mixture until just combined.
  7. Step 7: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  8. Step 8: Warm 1/4 cup honey slightly in a small saucepan or microwave until pourable, then drizzle it over the warm cake just after removing it from the oven.
  9. Step 9: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

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