If you’ve never baked with olive oil, start here. This simple almond olive oil cake is soft, moist, and so easy to get right.
I love to bake with olive oil. It started with my lemon olive oil cake, then I moved on to my chocolate olive oil cake, and now to this luxe almond olive oil cake. Make no mistake, the almond takes the lead here, but olive oil makes it even better. This recipe is for you who love simple, not too sweet cakes that fit a daytime profile: breakfast, coffee break, or afternoon tea.
Once you start baking with olive oil , it’s hard to go back. It adds a subtle depth to the flavor and keeps everything soft for days.
What kind of olive oil for baking?
All types of olive oil will work for this almond olive oil cake, you can experiment and use them interchangeably.
- Extra virgin olive oil ~ it’s the most flavorful, with fruity or slightly peppery notes. Great in cakes where you want the olive oil to shine (but still not overpower.)
- The one I use: Pompeian Extra Virgin Smooth.
- Virgin olive oil ~ a little milder than extra virgin, but still has nice character. Works well in most baking without being too assertive.
- Light olive oil (or “pure” olive oil) ~ very mild and neutral in flavor. Best if you want moisture without any noticeable olive oil taste.
Olive oil gives US bakers a new tool
Baking with olive oil comes out of the Mediterranean, where olive oil has always been the everyday fat ~ especially in parts of Italy, Spain, and Greece.
Instead of butter-rich cakes, these regions developed simpler, oil-based cakes that were tender, lightly sweet, and meant to be eaten plain or with fruit.
How to swap in olive oil in cakes
Olive oil can replace butter or neutral oil in most cakes
- Use a 1:1 swap for oil ~ olive oil works exactly like vegetable or canola oil
- For butter, use about 3/4 the amount ~ oil is pure fat, so you need a little less
- Choose your oil intentionally ~ mild for a clean background, more flavorful if you want it to show
- Expect a softer crumb ~ olive oil cakes are more tender and less structured than butter cakes
- Skip creaming methods ~ olive oil works best in simple, whisked batters
Your almond olive oil cake questions
I tastes like an almond cake. The olive oil flavor depends on you ~ if you want it mild or non-existent use a mild olive oil. If you love the bold fruity flavor, use an extra virgin oil. Note that this cake uses a smaller amount of oil so the flavor is definitely subtle.
Almond flour brings moisture and flavor, but it can’t hold a cake together on its own ~ pairing with regular flour gives it structure so the cake slices cleanly.
I would sub a good 1:1 gluten free baking mix for the flour. Do not try to use only almond flour.
Vanilla rounds out the flavor and keeps the cake from tasting one-note, while almond extract brings the almond flavor forward. Using both gives you a fuller, more natural taste ~ not just “almond extract,” but real depth.
Yes, you can; let it cool, then wrap well and keep on the counter overnight.
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Almond Olive Oil Cake
Equipment
- 8-inch springform pan
Ingredients
Dry ingredients
- 1 cup AP flour
- 3/4 cup almond flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet ingredients
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup olive oil
- 1/2 cup whole milk, or half and half.
- 1 tsp vanilla
- 1 tsp almond extract
Topping
Instructions
- Preheat the oven to 350F. Butter and dust your springform pan with almond flour.
- In a small bowl whisk together the dry ingredients and set aside.
- In a large mixing bowl whisk together the eggs and sugar until well combined.
- Whisk in the olive oil, milk, and extracts.
- Fold the dry ingredients into the wet until well combined and there is no dry flour left. Don't over beat the batter.
- Turn the batter into your prepared pan. Scatter the sliced almonds evenly over the top. Bake for about 30-35 minutes, or until the top bounces back when lightly touched. Try not to over bake, if your oven runs hot, check it early.
- Let the cake cool on a rack for 5-10 minutes, then run a blunt knife around the edges to loosen, and remove the sides.
- Dust the cake with powdered sugar. If you want to remove the cake from the bottom of the pan use a cake lifter to shift it to a serving plate or cake stand.
- Serve warm or at room temperature with whipped cream, if you like. Store leftovers covered in plastic or foil on the counter or under a cake dome.
Nutrition
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