My Favorite Cake Recipe: Citrusy Almond Olive Oil Cake
This month, I’m sharing my favorite cake recipe, our Almond Olive Oil Cake. This cake is a citrusy almond cake made with olive oil instead of butter. The texture is light and spongy and the flavor can stand on its own as a coffee cake. Our team especially loves eating the extra cake tops on baking day.
Almond Olive Oil Cake
Adapted from Gina Depalma’s Recipe
This is one of my favorite cakes, and a great recipe you can try at home. It can be served on its own right out of the oven with a simple glaze, or as part of a layered cake. At Sweet Heather Anne, we serve it as a loaf with a browned butter glaze and candied fruit for the holidays and pair it with blood orange curd and citrus praline buttercream for weddings. It’s also divine with our raspberry rose buttercream.
INGREDIENTS
1 cup all-purpose flour
½ cup blanched almond flour
1 ½ tsp baking powder
1 tsp kosher salt
3 large eggs
¾ cup granulated sugar
½ cup + 1 tbsp. extra virgin olive oil (we prefer Greek)
¼ tsp pure almond extract
Grated zest of 1 ½ medium lemons
½ cup of orange juice
DIRECTIONS
Preheat the oven to 350 degrees. Line a 9 inch round cake pan with parchment and set aside.
In a medium bowl, whisk together the flour, almond flour, baking powder, and salt until thoroughly combined and then set aside. Make sure the mixture is free of clumps.
Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk thoroughly until combined, about 30 seconds. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened, about 5-7 minutes. Whisk in the extracts and zest, followed by the orange juice, and whisk to combine.
Add the dry ingredients to the bowl and whisk until it’s thoroughly combined and you have a smooth, emulsified batter. Do not overmix once you have added the dry ingredients.
Pour the batter into the prepared pan and bake the cake for 30 to 45 mins, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when a toothpick comes out clean.
Photos by Cat Carty Busewell
You can download a printer-friendly version OF THis recipe for your kitchen HERE:
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