Olive oil cakes have always been popular, but extra popular on Instagram lately. And for good reason. Oil instead of butter always makes a cake moister, and when you use olive oil, it adds a really delicious flavor. This orange & almond olive oil cake is so delicious. It’s moist, fluffy and has that distinct but subtle almond flavor that is so addictive.
Ingredients for orange & almond olive oil cake
- Good quality olive oil
- Eggs
- Sugar
- Sour cream
- Orange juice and zest
- Vanilla & almond extract
- Flour
- Baking powder & soda
- Pinch of salt
- Ground almonds
This cake is a great snacking cake that does not require any frosting or icing, just a thick coat of powdered sugar. The orange notes with hints of almond throughout really make for the perfect bite. The almonds add a bit of texture and the extract really highlights their addictive flavor. The olive oil gives it this fluffy, yet incredibly moist texture that is so decadent when biting into.
I like to bake the cake in a 8 inch brownie pan, but you could use a round pan instead.
I love to make the most of of seasonal fruits and vegetables, and citrus is having its best moment right now. Orange and almonds are a heavenly match in this cake. I love to enjoy a slice with my morning coffee. It tastes even better the next day!
Orange & Almond Olive Oil Cake
Equipment
- Stand mixer or handheld mixer
- Whisk
- Spatulas
- Mixing Bowls
- 8 inch square pan
Ingredients
- 1½ cup flour spooned and leveled
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 3 large eggs
- 1 cup sugar
- ½ cup olive oil
- 1 cup sour cream
- 2 tsp orange zest
- 3 tbs fresh orange juice
- ½ cup almonds
- ¼ cup powdered sugar for dusting optional
Instructions
- Preheat your oven to 350°
- Line an 8 inch square pan with parchment paper. In a medium bowl, mix your dry ingredients and set aside.
- In a stand mixer fitted with a paddle attachment, add your eggs and sugar, beat for 1-2 minutes. Next add in the olive oil, sour cream, extracts, zest and juice. Mix on medium until combined. Slowly add in the dry mixture until it is all absorbed, Lastly, gently fold in the almonds using a spatula. Do not over mix.
- Pour the batter into your pan and bake for 30-35 minutes. Allow the cake to cool before dusting with powdered sugar. Slice and enjoy.
Notes
- I like to use whole almonds and crush them myself.
- If you don’t have a stand mixer, a handheld mixture works just fine, or even a whisk.
- Be sure all your ingredients are at room temperature.
- Powdered sugar is totally optional, but VERY good.
