Almond Citrus Olive Oil Cake
Brighten your dessert table with this Almond Citrus Olive Oil Cake, a Mediterranean-inspired delight that combines zesty citrus, nutty almond flour, and rich olive oil for an unforgettable flavor profile. This cake is perfectly moist and tender, thanks to the addition of Greek yogurt, and is infused with the vibrant aromas of orange and lemon zest. Topped with sliced almonds for a delightful crunch and a light dusting of powdered sugar, it’s as visually stunning as it is indulgent. Whether served as a sophisticated tea-time treat or a wonderful ending to a dinner party, this easy-to-make cake is a celebration of wholesome ingredients and sunny flavors.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 3 pieces large eggs
- 0.75 cup plain Greek yogurt
- 0.75 cup olive oil
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 0.25 cup fresh orange juice
- 2 teaspoons vanilla extract
- 0.25 cup sliced almonds
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
In a medium bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk the eggs until well beaten. Add the Greek yogurt, olive oil, orange zest, lemon zest, orange juice, and vanilla extract, and whisk until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the sliced almonds over the top of the batter.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully run a knife around the edges to loosen it. Invert the cake onto a wire rack and peel off the parchment paper. Flip the cake back onto the rack, almond-side up, and let it cool completely.
If desired, dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
4150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.8 g | 325% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 16.1 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 2762 mg | 120% | |
| Total Carbohydrate | 404.9 g | 147% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 233.2 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 661 mg | 51% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1104 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
