This Orange Almond Olive Oil Cake Recipe is a Citrus Treat.

There’s something magical about the combination of rich olive oil, vibrant citrus, and the nutty flavor of almonds. This Orange-Kissed Almond Olive Oil Cake is a perfect dessert for those who love a moist, tender cake with a punch of fresh flavor. It’s not too sweet, but just enough to satisfy your sweet tooth, and the olive oil adds an unexpected depth that will have you coming back for seconds (or thirds).

I’m a firm believer that the simplest ingredients can come together to create something extraordinary. This cake is proof. Whether you’re a seasoned baker or just starting out in the kitchen, this recipe is one you’ll want to try. Plus, it’s perfect for any occasion—from a cozy afternoon tea to a show-stopping dessert at your next dinner party.

The Science of a Perfect Cake

At Nerd with a Whisk, I love exploring the science behind cooking, and this recipe is a great example of how a few key ingredients can work together to create a delicious, balanced treat. Olive oil, for instance, not only brings a subtle fruity flavor but also creates a tender crumb thanks to its natural fats. Almond flour adds moisture and depth, while the all-purpose flour provides structure. The zesty orange juice and zest really shine in this cake, bringing a citrusy brightness that complements the rich, nutty flavor of the almonds.

Want to make your cake even lighter and fluffier? I’ve included a fun twist in the recipe—separating the eggs and whipping the egg whites until soft peaks form before folding them into the batter. This gives the cake a little extra lift and a melt-in-your-mouth texture, without being too dense. Science at work, my friends.

Why Olive Oil?

You might be wondering—why olive oil? Well, not only does it provide a wonderfully subtle flavor, but olive oil is also healthier than butter, bringing in those heart-healthy fats. Plus, it’s perfect for high-heat baking, so you don’t have to worry about it breaking down or smoking in the oven. If you’ve never baked with olive oil before, I highly recommend it—especially when paired with the citrus notes of this cake.

The Glaze: A Sweet Touch

While this cake is fantastic on its own, if you want to take it to the next level, don’t skip the brown butter glaze. The deep, nutty flavor of the brown butter combined with the powdered sugar and fresh orange juice creates a glossy finish that takes this cake from delicious to absolutely divine. It’s the perfect touch to tie everything together.

And if you’re feeling extra fancy (I know I do!), you can top the cake with toasted almonds and thin slices of fresh orange for a burst of color and a little crunch. But hey, the cake is just as delightful without the extra garnishes—don’t feel like you have to go all out, but if you do, it’s totally worth it.

Variations to Make It Your Own

The beauty of this cake lies in its versatility. If you’re looking for something heartier, you can swap half of the all-purpose flour with whole wheat flour for a nuttier flavor and a more robust texture. Or, if you want an ultra-soft and tender crumb, try using cake flour instead of the all-purpose flour for that almost chiffon-like texture. The options are endless!

If you’re gluten-free, no problem! You can easily substitute the all-purpose flour with more almond flour and a gluten-free flour blend. It will still be just as moist and delicious, with the same beautiful crumb.

Storing and Serving

This cake is one of those desserts that gets even better the next day. As it sits, the olive oil continues to hydrate the crumb, making the cake even more tender and infusing the citrus flavor throughout. I recommend letting it rest under a cake dome overnight before slicing into it—it’s well worth the wait.

Serve it at room temperature with a dollop of Greek yogurt or a splash of dessert wine for the ultimate indulgence. And don’t worry about leftovers (if you have any!). This cake stays fresh for about 4 days on the counter or up to a week in the fridge.

Final Thoughts

Whether you’re a cake novice or a seasoned baker, this Orange-Kissed Almond Olive Oil Cake is a great addition to your recipe repertoire. It’s simple, flavorful, and incredibly satisfying—just the kind of dessert I love to make and share with you all. So grab your ingredients, fire up that oven, and get ready to enjoy a slice of citrus bliss. Your taste buds will thank you. Happy baking!

Nerd With A Whisk

Orange-Kissed Olive Oil Cake

This citrus-infused cake combines extra-virgin olive oil, fresh orange juice, and zest with almond flour, resulting in a moist, tender crumb. A brown butter glaze adds richness to the cake, creating a delightful balance of flavors.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 people

Course: Dessert, Snack

Cuisine: Mediterranean

Calories: 405

Ingredients Equipment Method

Ingredients

  

Wet Ingredients

• ⅔ Cup extra-virgin olive oil I use Kasadrinos
• 3 Large eggs room temp
• ¾ Cup sugar
• ¼ Cup fresh orange juice
• 2 Tbsp orange zest about two oranges
• ½ tsp vanilla extract
• ¼ tsp almond extract

Dry Ingredients

• 1 cup almond flour
• 1 cup all-purpose flour aka AP flour or regular flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt

For the Browned Butter Glaze

• 4 tbsp unsalted butter
• 1 cup powdered sugar
• 1 tbsp fresh orange juice
• 1 pinch orange zest

Equipment

• 9-inch Round Cake Pan (2-inch deep) or springform pan lightly oiled and parchment-lined. Your prepared pan
• Microplane Zester
• Large Mixing Bowl
• Medium Mixing Bowl
• Wired Whisk
• Rubber Spatula
• Heavy Saucepan

Method

 

Heat & Prep

1. Preheat oven to 350℉ (175℃)

Whisk the Dry Ingredients

1. In the large bowl, combine almond flour, all-purpose flour, baking powder, baking soda, and kosher salt.
   1 cup almond flour, 1 cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt

Whisk Wet Ingredients

1. In a medium bowl, whisk the eggs and sugar until the mixture is foamy.
   3 Large eggs, ¾ Cup sugar
2. Add the Olive oil, then stir in orange zest, fresh orange juice, vanilla extract, and almond extract
   ⅔ Cup extra-virgin olive oil, ¼ Cup fresh orange juice, 2 Tbsp orange zest, ½ tsp vanilla extract, ¼ tsp almond extract

Combine

1. Pour the wet ingredients into the dry ingredient mixture and fold gently with a spatula

Bake

1. Scrape batter into a prepared cake pan or springform pan.
2. Bake 35-40 Minutes, or until the cake tester or toothpick comes out clean

Let the Cake Cool

1. Place the pan on a rack for 10 minutes
2. then run a knife around the sides of the pan and invert (unless you're using a springform pan)
3. Allow the cake to cool completely on a wire rack before glazing

Browned Butter Glaze

1. Melt 4 Tbsp unsalted butter in a heavy saucepan over medium heat until golden and nutty
   4 tbsp unsalted butter
2. Off heat, whisk in 1 cup powdered sugar, 1 Tbsp fresh orange juice, and a pinch of orange zest.
   1 cup powdered sugar, 1 tbsp fresh orange juice, 1 pinch orange zest
3. Drizzle over the top of the cake when it's cooled; top with orange slices or segments of blood oranges for eye‑catching contrast.