Delicate citrus, almond and floral notes in our Olive Oil and Almond Cake will delight the senses.
 

Photography: Maya Visnyei

Ingredients

• 1 1⁄3 cups all-purpose flour
• 1⁄2 cup finely ground almonds (almond flour)
• 1 tsp baking powder
• 1⁄2 tsp salt
• 1⁄4 tsp baking soda
• 1 1⁄4 cups granulated sugar
• 2  tsp orange zest
• 3  eggs
• 3⁄4 cup extra-virgin olive oil
• 1⁄2 cup homogenized or 2% milk
• 1⁄4 cup orange juice
• 1 tsp vanilla
• 1⁄4 tsp almond extract
• 3 tbsp toasted sliced almonds
• 3 tbsp chopped pistachios (optional)

Glaze

• 3 1⁄2 tbsp granulated sugar
• 2 tbsp orange juice

Directions

Preheat oven to 350°F. Mist 9-inch springform pan with cooking spray; line bottom with parchment paper. Dust with flour, tapping out excess.

In bowl, whisk together flour, ground almonds, baking powder, salt and baking soda.

In large bowl, rub sugar with orange zest until fragrant. Add eggs; whisk until light in colour, about 30 seconds. Whisk in oil, milk, orange juice, vanilla and almond extract. Add flour mixture; whisk until smooth. Scrape into prepared pan.

Bake until golden brown and cake tester inserted in centre comes out clean, 45 to 50 minutes. Run paring knife around edge; let cool in pan on rack for 10 minutes.

Glaze

Meanwhile, in small saucepan, bring sugar and orange juice to boil over medium heat; cook until thickened, 1 minute.

Remove collar from cake; transfer to rack. Brush glaze over side and top of warm cake. Sprinkle immediately with almonds and pistachios (if using). Let cool.

Makes 8 to 10 servings. 

Tip

Olive oil cakes are light and luxuriously delicate; they improve the longer they sit. Serve with thick yogurt for afternoon tea or as an anytime snack.