Single-Layer Honey Almond Olive Oil Cake
A moist and tender single-layer cake made with fragrant olive oil, sweet honey, and crunchy almonds, perfect for an elegant dessert. This mediterranean-inspired desserts ready in about 55 minutes layers all-purpose flour, baking powder, fine sea 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 340 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
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cup granulated sugar
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/4 cup, plus 2 tbsp for glazing honey
- 1 tsp pure vanilla extract
- 1/2 cup, chopped whole almonds
- 2 tbsp, for dusting powdered sugar
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine sea salt.
- Step 2: In a large bowl, beat 3 large eggs with 3/4 cup granulated sugar using an electric mixer on medium speed until pale and thick, about 3 minutes.
- Step 3: Slowly drizzle in 3/4 cup extra virgin olive oil while continuing to beat, then add 1/4 cup honey and 1 tsp vanilla extract, mixing just until combined.
- Step 4: Gently fold the dry flour mixture into the wet ingredients with a spatula until no streaks remain.
- Step 5: Pour batter into prepared pan and sprinkle 1/2 cup chopped whole almonds evenly over the top.
- Step 6: Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and the cake is golden.
- Step 7: While the cake is warm, brush the top with 2 tbsp honey to create a glossy finish. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Step 8: Once cooled, dust the cake lightly with 2 tbsp powdered sugar before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Single-Layer Honey Almond Olive Oil Cake take to make?
Total time is about 55 minutes (15 min prep + 40 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 Single-Layer Honey 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 Single-Layer Honey 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 Single-Layer Honey 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 Single-Layer Honey 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.
