Orange-Almond Olive Oil Cake with Honey Drizzle
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 desserts 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.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 3 large eggs
- 2/3 cup extra virgin olive oil
- 1/4 cup whole milk
- 2 tbsp orange zest
- 1/4 cup fresh orange juice
- 1/4 cup honey
Instructions
- Step 1: Preheat your oven to 350°F. Grease and flour an 8-inch round cake pan.
- 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.
- 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.
- Step 4: Slowly add 2/3 cup extra virgin olive oil in a thin stream while continuing to mix.
- Step 5: Stir in 1/4 cup whole milk, 2 tbsp orange zest, and 1/4 cup fresh orange juice until combined.
- Step 6: Gently fold the dry ingredients into the wet mixture until just combined.
- 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.
- 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.
- Step 9: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Orange-Almond Olive Oil Cake with Honey Drizzle take to make?
Total time is about 60 minutes (15 min prep + 45 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 Orange-Almond Olive Oil Cake with Honey Drizzle?
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 Orange-Almond Olive Oil Cake with Honey Drizzle?
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 with Honey Drizzle 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 with Honey Drizzle?
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.
