almond olive oil cake

November 2, 2011

Baking does not only makes friends but baking makes man friends. Show up to a party with a plate of brownies, and tell me that you didn’t get a phone number or three.

This cake made me a super special man friend.

After a few too many happy hours, it was time to step it up and make dinner together. I received a romantic email that was something along the lines of hey, yo, wanna make dinner tomorrow?

Being a lady I waited the appropriate amount of time (in this case, it was roughly 9 hours) to respond. But I began to prepare immediately. I made lists. I went to three grocery stores to find truffle salt. I decided I would also make cake.

I am going to share a secret. Girls are tricksters, especially in datingΒ the kitchen. To really master the art of kitchen trickery make this cake. No one will know that you did hardly any work.

So now, after one year of shared junk mail, half a closet, and a toilet seat that is never down, I made this cake again to celebrate us being roomies. If my heartwarming and romantic story didn’t sell this cake, then the browned butter, almonds and orange zest probably will.

Much to my chagrin, I have yet to master the art of multitasking. This is what happens when you email. Not a cute little pan of browned butter like I had hoped for, but burnt butter. I guess I was feeling over confident after my tutorial.

This is an Italian grandmother kind of cake. With just a bowl and a whisk, the most amazing cake you’ve ever tasted will come out of the oven. For serious.

Almond Olive Oil Cake
Makes one 9-inch cake

Adapted from Serious Eats

1 cup flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3 eggs
3/4 cup sugar
1/2 cup + 1 tablespoon extra-virgin olive oil
1 teaspoon vanilla
zest of half an orange
1/2 cup orange juice

Browned Butter Glaze
2 tablespoons butter, browned
1 cup powdered sugar
3 tablespoons cream
A few drops of fresh orange juice
1/2 cup sliced almonds, toasted and cooled

Preheat the oven to 350. Butter and flour a 9-inch springform pan. In a small bowl, whisk together the flour, almond flour, baking powder and salt.

Whisk the eggs in a medium bowl, then add the sugar and blend throughly. Next add the olive oil and stir to combine. Then the vanilla, zest and orange juice and whisk throughly. Finally, add the flour mixture and whisk until smooth.

Pour into the pan, and bake for 45 minutes or until the cake pulls away slightly from the pan and a tester comes out clean.

To make the glaze, combine the butter, powdered sugar and a few drops of orange juice in a small bowl. Mix until mostly combined, and then one tablespoon at a time, add the cream until the glaze is smooth and spreadable. Spread over cake and garnish with the toasted almonds.

Just like with love, this cake just gets better with age. It is truly the best for breakfast on day three.

Note: I’m categorizing this as both a “dinner party dessert” and an “everyday cake” since it is both fancy-looking and easy. Make it in a loaf pan, and it would be the perfect brunch treat!

{ 12 comments… read them below or add one }

Tina@flourtrader November 2, 2011 at 8:27 pm

Great lead in story for this recipe. I have had olive oil cake, but the addition of the almond flour and the orange has me hooked. I have to admit though you pictures had some influence also-stunning. I saved the recipe-thanks for sharing.


Lillie November 3, 2011 at 4:11 pm

Thanks Tina!


Jessica W. November 3, 2011 at 3:08 pm

Is it weird that I have always associated you with almond olive oil cake? It is my favorite Lillie comfort food. Awesome post!!


Lillie November 3, 2011 at 4:05 pm

Aw – that makes my heart warm and happy! πŸ™‚


Sarah August 25, 2012 at 4:39 pm

Hi Lillie, what are your thoughts on serving this cake unfrosted? What about a little simple syrup on top to stick the almonds on?


Lillie August 25, 2012 at 5:06 pm

Hi Sarah! The cake is plenty moist and you’d be fine to skip the frosting. I might sprinkle a handful of almonds on top before baking to add a little crunch and then dust with powdered sugar when it has cooled. Hope this helps!


Sarah August 25, 2012 at 6:05 pm

Thanks, I was thinking about that but was afraid the almonds might burn. But I trust you!


Jen October 15, 2012 at 12:12 pm

Lillie, I’m obsessed with your blog! I constantly check it during class – don’t tell my grad school professors. πŸ˜‰ Just wondering about this cake…would it be possible to make it with another kind of flour? I’m on a grad school budget, and can’t go out and buy more ingredients for just 1/2 cup. Thoughts?



Lillie October 18, 2012 at 8:48 am

Thank you Jen! Your secret is safe with me. πŸ™‚ I haven’t tried it but I’m sure you could swap in regular flour for the almond flour here. You can also make your own almond flour by pulsing whole almonds in a food processor until ground. I toss in a few teaspoons of sugar to make sure it doesn’t turn to almond butter and watch it when it is almost there. Also TJ’s sells almond flour (also sold as almond meal) for $3.99 and is its worth the investment. I use it like breadcrumbs and coat goat cheese before frying for salads, toss it into cookies, and it makes most everything a little nuttier (ie. better!). Is this everything you wanted to know and more about almond flour?!! Ha! Happy baking and thanks for reading! xo


Lina June 26, 2013 at 10:31 pm

I made this cake the other day and it’s absolutely delicious! I could not stop eating it, so beware to those people with a sweet tooth! You’re gonna love it πŸ™‚


Lillie July 8, 2013 at 10:18 am

So happy to hear the cake was enjoyed Lina!


Halley February 20, 2015 at 12:47 pm

Hi Lillie,

How do you store this? I imagine with the frosting it cannot be stored at room temperature. Is that correct?



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