Orange-Scented Olive Oil Cake with Almonds
A moist olive oil cake infused with fresh orange zest and topped with toasted sliced almonds for a delicate crunch. This mediterranean-inspired desserts ready in about 60 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp 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
- 1/3 cup sliced almonds
Instructions
- Step 1: Preheat 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 salt.
- Step 2: In a large bowl, beat 1 cup granulated sugar and 3 large eggs with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
- Step 3: Slowly drizzle in 3/4 cup extra virgin olive oil while continuing to beat. Add 1/2 cup whole milk, 2 tbsp fresh orange zest, and 1/4 cup fresh orange juice, mixing until combined.
- Step 4: Gradually fold the dry flour mixture into the wet ingredients until just incorporated, avoiding overmixing.
- Step 5: Pour batter into a greased 9-inch round cake pan and sprinkle 1/3 cup sliced almonds evenly on top.
- Step 6: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and almonds are golden.
- Step 7: Let cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Frequently asked questions
How long does Orange-Scented Olive Oil Cake with Almonds take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Orange-Scented Olive Oil Cake with Almonds?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Orange-Scented Olive Oil Cake with Almonds?
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 Almonds 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 Almonds?
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.
