Almond Orange Olive Oil Cake – A Luscious, Moist Dessert You’ll Fall in Love With

Thank you so much for stopping by today! I can’t tell you how excited I am to share this Almond Orange Olive Oil Cake with you. It’s the kind of recipe that feels like sunshine on a plate—light, citrusy, and just sweet enough to satisfy without being heavy. I grew up watching my nonna drizzle her homemade olive oil into cakes, and every time I bake this one, I’m transported back to her kitchen.

This cake is a delightful marriage of nutty almond flour, fragrant olive oil, and bright orange zest. Whether you serve it at brunch, with an afternoon cup of coffee, or as an elegant dessert, I promise it’ll become a staple in your recipe box.

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Overview of Recipe Content

This Almond Orange Olive Oil Cake is:

• Perfect for brunch, tea time, or dessert.
• Naturally moist thanks to olive oil and almond flour.
• Bursting with citrusy brightness.
• A beautiful gluten-friendly option (just swap all-purpose flour for a gluten-free blend).

What it tastes like: Imagine a cake that’s not too sweet, with a tender crumb, nutty undertones, and the most gorgeous citrus aroma. The olive oil gives it a subtle richness, while orange zest keeps it fresh and lively.

Health benefits: Olive oil adds healthy fats, while almond flour boosts protein and keeps the cake moist.

Ingredients:

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• 1 cup almond flour
• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup extra virgin olive oil
• 3 large eggs
• Zest of 2 oranges
• ½ cup fresh orange juice
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt

Tools you’ll need:

• Mixing bowls
• Whisk
• Microplane or zester
• 9-inch round cake pan

Suggested substitutions:

• Swap orange with lemon for a tangier flavor.
• Use honey instead of sugar for a floral sweetness.
• Add sliced almonds on top for extra crunch.

How to Make Almond Orange Olive Oil Cake

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1. Preheat & Prep: Set your oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment.
2. Whisk Wet Ingredients: In a large bowl, whisk together eggs, sugar, olive oil, orange zest, and juice until light and frothy.
3. Mix Dry Ingredients: In a separate bowl, combine almond flour, all-purpose flour, baking powder, baking soda, and salt.
4. Combine: Gently fold the dry mixture into the wet until just combined. The batter will smell heavenly already!
5. Bake: Pour into prepared pan and bake 35–40 minutes, or until golden and a toothpick comes out clean.
6. Cool & Serve: Let cool 10 minutes before removing from the pan. Dust with powdered sugar, or drizzle with an orange glaze if you want to be extra fancy.

What to Serve with Almond Orange Olive Oil Cake

• A dollop of whipped cream or Greek yogurt.
• Fresh berries for brightness.
• A hot cappuccino or spiced tea.

Tips for Making It Perfect

• Don’t overmix the batter—this keeps the crumb tender.
• Room temperature eggs whip up better for extra fluffiness.
• Use good quality olive oil; it’s the star of the cake’s flavor.

Storage Instructions

• Store at room temperature in an airtight container for 2 days.
• Refrigerate for up to 5 days.
• Freeze slices wrapped in parchment and foil for up to 3 months.

General Information

This style of cake is inspired by Mediterranean traditions, where olive oil often replaces butter in baking. It’s especially popular in Italian and Spanish kitchens. The combination of almonds and citrus is timeless and makes this cake feel both rustic and elegant.

Frequently Asked Questions

Can I make this gluten-free?
Yes! Just swap the all-purpose flour for a 1:1 gluten-free blend.

Can I reduce the sugar?
You can cut sugar down to ¾ cup for a less sweet version.

Can I make it ahead?
Yes, it stays moist for days, so it’s great for baking a day in advance.

Can I use bottled orange juice?
Fresh juice gives the best flavor, but bottled will work in a pinch.

Conclusion

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This Almond Orange Olive Oil Cake is everything I love in a dessert—simple, elegant, and bursting with flavor. Whether you serve it at brunch, take it to a gathering, or enjoy it as a midnight treat (yes, I’ve done that!), it’s bound to become a favorite.

If you enjoyed this recipe, you’ll also love:

• Olive Oil Apple Cake
• Italian Lemon Ricotta Cake
• Almond Flour Chocolate Cake

Interactive Elements

I’d love to see your version of this cake! If you try it, leave a comment below, or share a photo on Pinterest here and tag me.

Nutritional Information (per serving, 1 slice out of 10)

Calories	Carbs	Protein	Fat	Sugar	Fiber
280	30g	5g	15g	18g	2g

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