Almond Olive Oil Cake
This sophisticated almond olive oil cake offers a moist, tender crumb with a subtle, fruity depth from high-quality extra virgin olive oil. A hint of almond extract complements the earthy notes, making it a perfect dessert for any season.
- Prep time: 15 minutes
- Cook time: 38 minutes
- Total time: 53 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F and grease a 9-inch round springform pan.
- Whisk together the dry ingredients including both flours in a large bowl.
- In a separate bowl, whisk eggs and sugar until pale and frothy.
- Slowly drizzle in the olive oil while whisking constantly.
- Stir in the milk and extracts.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes until a tester comes out clean.
- Cool completely on a wire rack before serving.
Tips
- Use a high-quality extra virgin olive oil for the best flavor profile.
- Do not skip the almond flour as it provides the essential nutty moisture.
- Serve with a dollop of honey-sweetened Greek yogurt.
Frequently Asked Questions
Can I substitute the almond flour?
You can use finely ground pistachios for a different flavor, but almond is traditional.
How long does this cake stay fresh?
Because of the olive oil, this cake stays moist for up to 4 days if kept in an airtight container.
What if I don't have a springform pan?
You can use a regular round cake pan, but be sure to line the bottom with parchment paper for easy removal.