Orange-Scented Olive Oil Cake with Almond Glaze
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 desserts 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.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp fresh orange zest
- 1/4 cup fresh orange juice
- 1/2 tsp almond extract
- 3/4 cup powdered sugar for glaze
- 1/4 cup, toasted sliced almonds
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Orange-Scented Olive Oil Cake with Almond Glaze 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 Glaze?
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 Glaze?
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 Glaze 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 Glaze?
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.
