Olive Oil Almond Cake

Makes: 1 9-inch round cake   Prep Time: 10 minutes   Bake Time: 30-40 minutes   Total Time: 40-50 minutes


  • 1 cup all-purpose flour
  • 1/2 cup almond flour 
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • grated zest from 1/2 an orange
  • 1/2 cup orange juice

for the glaze:

  • 2 tablespoons unsalted butter
  • 1 cup powdered sugar
  • 3 tablespoons whole milk 
  • few drops fresh lemon juice
  • 1/2 cup sliced, blanched almonds, toasted and cooled


  1. Preheat the oven to 350°.  Grease a 9-inch round cake pan or spring form pan and place a layer of wax paper in the bottom.  Set aside.
  2. In a medium bowl, whisk together flour, almond flour, baking powder, and salt until thoroughly combined.  Set aside.
  3. Crack eggs into a large mixing bowl and whisk them lightly to break up the yolks.  Add the sugar and whisk it in for about 1 minute.  Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened.  Whisk in the extracts and zest, followed by the orange juice.
  4. Add the dry ingredients to the bowl and whisk until everything is combined.  Continue whisking for about 30 seconds for a smooth batter.
  5. Pour batter into the prepared pan, and bake for 30-40 minutes.  When the cake is done it will start to pull away from the sides of the pan and will spring back lightly when touched.
  6. Allow the cake to cool for 10 minutes in the pan and then remove from the pan and allow it to cool completely on the rack.
  7. While the cake cools, make the glaze by melting the butter over medium heat in a small saucepan.  After it is completely melted, lower the heat and watch the butter carefully, stirring occasionally.  When the butter begins to turn a light tan color turn off the heat and let the butter sit for several minutes.
  8. While the butter cools, sift the powdered sugar into a medium bowl.  Whisk in milk until completely smooth, then slowly whisk in the butter.  Taste the glaze and add a few drops of lemon juice to balance the sweetness.  Stir in toasted almonds.
  9. Pour glaze over cake and let it sit until the glaze is set.
  10. Enjoy!