Olive Oil & Almond Cake Olive Oil & Almond Cake

Photography: Maya Visnyei | Food styling: Michael Elliott/Judyinc.com | Prop styling: Geary House

  • Total time 1 hour
  • Portion size 10 servings




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, 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. 

Test Kitchen Tip: Olive oil cakes are light and luxuriously delicate; they improve the longer they sit. Serve with thick yogurt for afternoon tea or as a snack. 

Nutritional facts PER SERVING: about

  • Fibre 1 g
  • Sodium 224 mg
  • Sugars 31 g
  • Protein 5 g
  • Calories 390
  • Total fat 22 g
  • Potassium 120 mg
  • Cholesterol 57 mg
  • Saturated fat 3 g
  • Total carbohydrate 46 g


  • Iron 10
  • Folate 20
  • Calcium 6
  • Vitamin A 3
  • Vitamin C 8
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Baking & Desserts

Olive Oil & Almond Cake