Quick Orange Almond Olive Oil Cake
Moist olive oil cake infused with bright orange zest and studded with toasted almonds for a simple yet flavorful dessert. This mediterranean-inspired desserts ready in about 60 minutes layers all-purpose flour, baking powder, 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 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 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp orange zest
- 1 tsp vanilla extract
- 1/2 cup, toasted sliced almonds
Instructions
- Step 1: Preheat oven to 350°F. Lightly grease and flour an 8-inch round cake pan.
- Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- Step 3: In a large bowl, whisk 1 cup granulated sugar and 3 large eggs until pale and slightly thickened, about 2 minutes.
- Step 4: Slowly whisk in 3/4 cup extra virgin olive oil, 1/2 cup whole milk, 2 tbsp orange zest, and 1 tsp vanilla extract until fully combined.
- Step 5: Gradually fold the dry flour mixture into the wet ingredients until just combined; do not overmix.
- Step 6: Stir in 1/2 cup toasted sliced almonds, reserving a small handful for topping.
- Step 7: Pour batter into prepared pan and sprinkle the reserved almonds evenly on top.
- Step 8: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the cake is golden.
- Step 9: Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Orange Almond Olive Oil Cake 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 Quick Orange Almond Olive Oil Cake?
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 Quick Orange Almond Olive Oil Cake?
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 Quick Orange Almond Olive Oil Cake 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 Quick Orange Almond Olive Oil Cake?
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.
