Orange-Scented Olive Oil Cake with Almond Flour
A moist, tender cake infused with fresh orange zest and rich olive oil, complemented by the nutty flavor of almond flour. 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 310 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
- 1 cup almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup extra virgin olive oil
- 1/4 cup whole milk
- 2 tbsp fresh orange zest
- 1 tsp vanilla extract
- optional powdered sugar (for dusting)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a bowl, whisk together 1 cup all-purpose flour, 1 cup almond flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- Step 2: In a separate large bowl, whisk 3 large eggs with 3/4 cup granulated sugar until pale and slightly fluffy. Slowly whisk in 1/2 cup extra virgin olive oil, then 1/4 cup whole milk, 2 tbsp fresh orange zest, and 1 tsp vanilla extract until combined.
- Step 3: Gradually fold the dry flour mixture into the wet ingredients, mixing gently until just combined and smooth.
- Step 4: Pour batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Step 5: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving if desired.
Frequently asked questions
How long does Orange-Scented Olive Oil Cake with Almond Flour 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-Scented Olive Oil Cake with Almond Flour?
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-Scented Olive Oil Cake with Almond Flour?
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-Scented Olive Oil Cake with Almond Flour 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-Scented Olive Oil Cake with Almond Flour?
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.
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