Roasted Orange Olive Oil Cake with Almond Topping
Moist olive oil cake infused with roasted orange zest and juice, topped with toasted almond slices for a nutty crunch. 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 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 kosher salt
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tbsp roasted orange zest
- 1/4 cup fresh orange juice
- 1/3 cup toasted sliced almonds
Instructions
- Step 1: Preheat oven to 350°F. To roast orange zest, spread 2 tablespoons fresh orange zest on a baking sheet and roast for 8 minutes until fragrant and slightly browned; set aside.
- Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon kosher salt.
- Step 3: In a large bowl, beat 3 large eggs with 1 cup granulated sugar on medium speed until thick and pale, about 4 minutes.
- Step 4: Slowly pour in 3/4 cup extra virgin olive oil in a thin stream while continuing to beat. Then add 1/2 cup whole milk, 1/4 cup fresh orange juice, and the roasted orange zest, mixing gently to combine.
- Step 5: Gradually fold the dry flour mixture into the wet ingredients until just combined, careful not to overmix.
- Step 6: Pour the batter into a greased 9-inch round cake pan, smoothing the top. Sprinkle 1/3 cup toasted sliced almonds evenly over the batter.
- Step 7: Bake for 40-45 minutes until a toothpick inserted into the center comes out clean and the cake is golden on top.
- Step 8: Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Frequently asked questions
How long does Roasted Orange Olive Oil Cake with Almond Topping 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 Roasted Orange Olive Oil Cake with Almond Topping?
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 Roasted Orange Olive Oil Cake with Almond Topping?
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 Roasted Orange Olive Oil Cake with Almond Topping 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 Roasted Orange Olive Oil Cake with Almond Topping?
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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