Orange Almond Olive Oil Cake

This orange almond olive oil cake has a subtle and sweet citrus flavor without being too sugary. The almonds give the texture a little crunch and substance, and although it’s not overpowering, the olive oil gives it such a nice flavor.

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A piece of orange almond olive oil cake on a plate in front of the rest of the cake with some yogurt dolloped on top.

Why Make Olive Oil Cake?

Good question and there’s a good answer. You should make this orange almond olive oil cake because it is delicious and moist and you deserve it, but also because it has less saturated fat than a butter cake, which makes it just a little bit healthier for you. Also, with olive oil as the main fat in the cake, it stays moist for longer than a butter cake would. No, you don’t really taste the olive oil – at least not unless you are really looking for it – but olive oil flavor does pair so nicely with fruit and nuts, both of which are in this recipe. 

A yellow hand mixer about to mix ingredients in a stainless steel bowl.

Ingredients for Orange Almond Olive Oil Cake

Aside from the usual suspects that you’d find in a cake recipe (eggs, flour, baking soda, salt and sugar), you’ll also need orange juice and orange zest, some ground almonds, some yogurt and of course, olive oil. The yogurt in the recipe also helps keep this delicious cake moist. You can buy ground almonds or you can grind them yourself with a food processor or mini chopper. Stop processing them before they turn into a flour or powder – the small crumbs give the cake a nice light crunchy texture that is really pleasant.

A whisk sticking out of a bowl with dry ingredients inside, a chopper in the background and other implements.

What Olive Oil to Use

While you won’t taste the olive oil as the dominant flavor in this cake, you should use an olive oil that you like. (I always think that you should like all of the ingredients you put into a recipe.) Use an extra virgin olive oil, rather than a light olive oil. If you love olive oil, go with a green grassy oil. If you’re still somewhat skeptical about putting olive oil into your cake, go with a more yellow-colored and mellow-flavored olive oil. 

Orange almond olive oil cake on a cooling rack with an orange tea towel and a fine strainer in the background.

What Cake Pan to Use

Use a regular 9-inch cake pan for this recipe. Grease it well and then line the bottom of the pan with parchment paper. Then, grease the parchment paper as well. All of this is just extra precaution, which I commonly do with all my baking projects. It’s such a shame if the cake sticks in the pan and rather than having to redo something, these little extras are just added insurance for success. 

Dusting a cake with powdered sugar on a green platter.

How to Decorate Olive Oil Cake

You could make an orange glaze for this cake, but it’s honestly so simple to just dust with powdered sugar, add some orange peel and call it a day. Make sure you let the cake cool completely before dusting with the sugar. A channel knife from a zester will give you lovely curls of peel for garnishing. Scatter some sliced and toasted almonds around the cake to give the visual clue that there are nuts involved and add a few slices of orange if you like.

An orange almond olive oil cake on a green platter with toasted almonds around the side.

How to Serve Orange Almond Olive Oil Cake

While you could serve this cake with whipped cream, I really enjoy it with thick whole plain yogurt. The sharp acidic taste of the yogurt complements the sweet cake so nicely. Of course, a cup of coffee on the side is a nice accompaniment too. 

A hand dolloping yogurt onto a piece of orange almond olive oil cake.

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Orange Almond Olive Oil Cake

  • Prep Time: 20 m
  • Cook Time: 40 m
  • Total Time: 1 h
  • Servings:
    8
    to 10 people

Ingredients

  • ½ cup whole milk plain Greek yogurt + more for garnish if desired
  • 1 cup sugar
  • 3 eggs
  • cups all-purpose flour
  • ¼ cup ground almonds
  • 2 teaspoons baking soda
  • teaspoon salt
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • ½ cup extra virgin olive oil

Instructions

  1. Pre-heat the oven to 350˚F.
  2. Brush a 9-inch cake pan with olive oil. Line the bottom of the cake pan with parchment paper and brush that with olive oil too.
  3. Using a stand mixer or a hand mixer, blend the yogurt, sugar and eggs together until well mixed.
  4. Combine the flour, almonds, baking soda, salt and orange zest in bowl. Add the dry ingredients to the yogurt mixture and mix until just combined.
  5. Drizzle the orange juice and olive oil into the mixture and mix until smooth. Transfer the batter to the greased cake pan and bake in the oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the cake on a cooling rack for 10 to 15 minutes. Loosen the cake by running a butter knife around the outside of the cake and then invert the cake out of the pan. Cool to room temperature and then dust with powdered sugar, garnish with orange segments, zest or peel and serve with plain Greek yogurt.
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Comments (5)Post a Reply

  1. 5 stars
    To prepare this for students, I need to be nut free, so would it still taste okay without the 1/4 cup of ground almonds? Is there anything else that I should add to the recipe to replace the 1/4 cup of ground almonds? Thanks.

    1. Hi Judy,
      I think you could omit the ground almonds and replace it with flour. The cake will have a different texture, but should still be delicious.
      ML

  2. 5 stars
    How many minutes would you bake for if you bake in a:
    regular size cupcake pan?
    mini size cupcake pan?
    Both would have liners used for each cupcake.
    Thanks.

    1. Hi Judy,
      If you’re baking cupcakes, I would check them at 15 minutes and go as long as 25 minutes. Mini cupcakes will take even less time – depending on size, 12 minutes – 15 minutes.

  3. I haven’t made this yet, but it looks and sounds delicious! I plan to use some orange olive oil in it that was gifted to me by a friend. Can’t wait to try this!

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