This Almond Citrus Olive Oil Cake Recipe is a moist and tender recipe, which is made with extra-virgin olive oil and toasted almonds. It’s a sophisticated Mediterranean dessert, ready in about 1 hour.
Jump to RecipeAlmond Citrus Olive Oil Cake Ingredients
A simple, elegant combination for a wonderfully moist and tender cake.
For the Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 1/4 cup whole milk
- 3/4 cup extra-virgin olive oil
- 2/3 cup sliced almonds, toasted and coarsely crumbled
- Powdered sugar, for sifting
For the Citrus Compote:
- 2 tablespoons grated orange peel
- 3/4 teaspoon orange blossom water (optional)
- 3 oranges, segmented
- 2 pink grapefruits, segmented
How To Make Almond Citrus Olive Oil Cake
A step-by-step guide to this moist, Mediterranean-inspired cake.
- Prep the Oven and Pan: Preheat the oven to 350°F (175°C). Lightly oil an 8-inch round cake pan (or coat with cooking spray). In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix the Batter: In a large bowl, use an electric mixer to beat the sugar, eggs, orange zest, and lemon zest until the mixture is pale and fluffy (about 3 minutes). Beat in the milk. With the mixer on low speed, gradually stream in the olive oil until it’s fully incorporated.
- Combine and Bake: Add the flour mixture to the wet ingredients and stir on low speed until just blended. Be careful not to overmix. Gently fold in the toasted, crumbled almonds with a spatula.
- Bake and Cool: Pour the batter into the prepared pan. Bake for about 35 minutes, or until a tester inserted into the center comes out with moist crumbs attached (not wet batter). Let the cake cool in the pan on a wire rack for 15 minutes, then carefully turn it out onto a serving platter to cool completely.
- Make the Compote: While the cake cools, prepare the citrus compote. In a small bowl, stir together the grated orange peel, optional orange blossom water, and 2 tablespoons of the juices that have accumulated from segmenting the fruit. In a separate serving bowl, arrange the orange and grapefruit segments. Pour the orange peel mixture over the fruit, toss gently, and let it stand for at least 15 minutes to macerate.
- Finish and Serve: Sift a generous layer of powdered sugar over the top of the cooled cake. Serve slices of the cake with a spoonful of the fresh citrus compote alongside.
Recipe Tips
- Why use olive oil instead of butter? Olive oil makes the cake incredibly moist and keeps it tender for days longer than butter cakes. It also adds a subtle, fruity, and grassy flavor that pairs perfectly with citrus. Use a high-quality Extra Virgin Olive Oil for the best flavor.
- How do I segment citrus fruit? To segment (or “supreme”) the fruit, cut the top and bottom off the orange/grapefruit. Stand it up and cut away the peel and white pith. Then, holding the fruit over a bowl, carefully cut between the membranes to release the clean fruit segments.
- Don’t overmix! This is crucial for olive oil cakes. Once you add the flour, mix gently. Overmixing will develop the gluten and make the cake tough and rubbery instead of tender.
- Why use toasted almonds? Toasting the almonds before adding them to the batter ensures they stay crunchy and adds a deeper, nuttier flavor profile to the soft cake.
What To Serve With Almond Citrus Olive Oil Cake
This cake is elegant enough for a dinner party but simple enough for afternoon tea.
- A hot cup of herbal tea or coffee
- A dollop of Greek yogurt or crème fraîche
- A glass of dessert wine (like Moscato)
How To Store Almond Citrus Olive Oil Cake
- Room Temperature: This cake stores beautifully at room temperature. Cover it with a cake dome or wrap it loosely in plastic. It will stay moist for up to 4 days.
- Freeze: You can freeze the cake (without the compote). Wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature.
Almond Citrus Olive Oil Cake Nutrition Facts
(Per slice, assuming 8 slices with compote)
- Calories: ~380 kcal
- Total Fat: 22g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 240mg
- Total Carbohydrate: 42g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can use vegetable oil, but you will lose the unique flavor profile. The olive oil is a key flavor component here, not just a fat.
It contains 1/4 cup of milk. To make it dairy-free, simply substitute the milk with almond milk, soy milk, or oat milk.
It is a distilled water perfumed with orange blossoms. It adds a distinct floral, Mediterranean aroma. It is potent, so use it sparingly. If you can’t find it, you can omit it.
Almond Citrus Olive Oil Cake Recipe
Course: DessertCuisine: MediterraneanDifficulty: Easy8
servings20
minutes35
minutes380
kcalA wonderfully moist and tender Mediterranean-style cake made with extra-virgin olive oil and toasted almonds, served with a fresh orange and grapefruit compote.
Ingredients
Cake: 1 1/2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1 cup sugar, 3 eggs, 2 tsp orange zest, 2 tsp lemon zest, 1/4 cup milk, 3/4 cup extra-virgin olive oil, 2/3 cup toasted sliced almonds
Compote: 2 tbsp grated orange peel, 3/4 tsp orange blossom water, 3 oranges (segmented), 2 grapefruits (segmented), 2 tbsp fruit juice
Directions
- Preheat oven to 350°F. Oil an 8-inch round pan.
- Whisk flour, baking powder, and salt together.
- Beat sugar, eggs, and zests until pale. Beat in milk. Slowly stream in olive oil.
- Stir in flour mixture until just blended. Fold in almonds.
- Pour into pan and bake for 35 minutes (until crumbs are moist, not wet).
- Cool in pan for 15 mins, then invert onto a platter.
- Compote: Mix orange peel, blossom water, and juice. Pour over fruit segments and let sit for 15 mins.
- Dust cake with powdered sugar and serve with compote.
Notes
- Don’t overmix the batter to ensure a tender crumb.
- Use good quality olive oil for the best flavor.
- This cake stays moist for days at room temperature.
