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Almond-Olive Oil and Orange Cake

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A light and fragrant almond cake made with olive oil and fresh orange zest, delivering a moist texture and delicate citrus sweetness. Naturally gluten-free and dairy-free, this elegant cake is perfect for tea time or dessert.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

  • 4 large eggs, yolks and whites separated
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons granulated sugar
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cane sugar
  • 1/4 cup olive oil
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 large orange, zest and juice
  • 3 tablespoons honey

Instructions

  1. Preheat the oven to 350°F (175°C). Line or grease an 8-inch round cake pan.
  2. Place the egg whites in a clean mixing bowl and beat on low speed until foamy. Add the lemon juice and increase speed to medium.
  3. Continue beating until the egg whites expand and bubbles become smaller. Gradually add the granulated sugar while mixing and beat until stiff, glossy peaks form.
  4. In a medium bowl, combine almond flour, baking powder, baking soda, and salt.
  5. In another bowl, whisk the egg yolks with cane sugar, olive oil, almond extract, and vanilla extract until smooth.
  6. Add the dry ingredients to the egg yolk mixture and mix gently until combined.
  7. Stir in one-third of the whipped egg whites to loosen the batter, then carefully fold in the remaining egg whites until incorporated.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
  10. Allow the cake to cool for about 10 minutes before removing from the pan.
  11. Heat the orange juice, orange zest, and honey in a small saucepan until warm. Pour the mixture evenly over the cake and allow it to cool completely before serving.

Notes

  • Fold the egg whites gently to keep the cake light and airy.
  • For extra texture, sprinkle sliced almonds over the batter before baking.
  • Serve with fresh berries or whipped cream for a more elegant dessert.
  • Store the cake in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
  • Individual slices can be frozen for up to 2 months and thawed before serving.

Nutrition

Find it online: https://savorymomskitchen.com/almond-olive-oil-and-orange-cake/