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Almond Citrus Olive Oil Cake Recipe

Indulge in this vibrant Almond Citrus Olive Oil Cake, a delightful recipe inspired by Everyday Italian. Bursting with the bright flavors of citrus and the delicate crunch of almonds, this moist and flavorful cake is perfect for any occasion. The simple olive oil adds a unique richness, while the homemade citrus compote elevates the experience to a whole new level. Easy to make yet elegant to present, this recipe is sure to become a new favorite!

Prep Time 20 mins
Cook Time 55 mins
Calories 489.2 kcal
Protein 15g
Rating 5.0 (1 Reviews)
Almond Citrus Olive Oil Cake 77

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Almond Citrus Olive Oil Cake

  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 3 large eggs
  • Zest of 1 ½ oranges (1 whole orange for cake, ½ orange for compote)
  • Zest of ½ lemon
  • ½ cup (120ml) whole milk
  • ½ cup (120ml) extra virgin olive oil
  • ½ cup (60g) slivered almonds
  • Powdered sugar, for sifting (as needed)
  • No direct use as 'peel'; used as orange zest (see Orange Zest entry for quantity)
  • 1 tablespoon orange blossom water
  • 1 whole orange (for segments, contributing to 2 tablespoons reserved juice)
  • 1 pink grapefruit (for segments, contributing to 2 tablespoons reserved juice)

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How to Make Almond Citrus Olive Oil Cake

  1. Preheat oven to 350°F (175°C). Lightly oil an 8-inch diameter cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together 1 ½ cups (190g) all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
  3. In a large bowl, using an electric mixer, beat together ¾ cup (150g) granulated sugar, 3 large eggs, and the zest of 1 orange and ½ lemon until pale and fluffy (about 5 minutes).
  4. Beat in ½ cup (120ml) milk.
  5. Gradually beat in ½ cup (120ml) extra virgin olive oil until fully incorporated.
  6. Add the dry flour mixture to the wet ingredients and gently stir until just combined. Be careful not to overmix.
  7. Stir in ½ cup (60g) slivered almonds.
  8. Transfer the batter to the prepared cake pan and spread evenly.
  9. Place the cake pan on a baking sheet to catch any spills.
  10. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
  11. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  12. While the cake cools, prepare the citrus compote: In a small bowl, combine the zest of ½ orange, 1 tablespoon orange blossom water, and 2 tablespoons of juice reserved from segmenting the oranges and grapefruits.
  13. In a wide shallow bowl, arrange segments of 1 orange and 1 grapefruit decoratively.
  14. Pour the orange blossom water mixture over the citrus segments.
  15. Cover and let stand for at least 15 minutes to allow the flavors to meld.
  16. Once the cake is completely cool, sift powdered sugar over the top.
  17. Cut the cake into wedges and serve alongside the citrus compote.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

139g

Fat

19g

Carbs

19g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Desserts Easy Cakes Dietary Low Sodium Low In Something 3 Steps Or Less