Orange-Scented Olive Oil Cake with Almond Glaze

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 drafted and published.

A moist olive oil cake infused with fresh orange zest and juice, topped with a sweet almond glaze for a bright, aromatic finish. This Mediterranean-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, kosher salt 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.

Prep: 15 min Cook: 45 min Serves 8 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp kosher salt. In a large bowl, beat 1 cup granulated sugar and 3 large eggs until pale and slightly thickened, about 3 minutes. Slowly pour in 3/4 cup extra virgin olive oil while continuing to beat.
  2. Step 2: Stir in 1/2 cup whole milk, 2 tbsp fresh orange zest, 1/4 cup fresh orange juice, and 1/2 tsp almond extract until combined. Fold the dry ingredients gently into the wet mixture until just incorporated.
  3. Step 3: Pour the batter into a greased 9-inch round cake pan and bake for 40-45 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack.
  4. Step 4: For the glaze, whisk 3/4 cup powdered sugar with 2-3 tbsp fresh orange juice until smooth. Drizzle the glaze over the cooled cake and sprinkle 1/4 cup toasted sliced almonds on top before serving.

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