Indulge in the subtle elegance of this Almond Olive Oil Cake, a wonderfully moist and flavorful dessert that combines the rich nuttiness of almonds with the light, fruity notes of olive oil. Perfect for those who appreciate a less traditionally sweet dessert, this cake offers a delightful texture and depth of flavor that’s both satisfying and refined.
Why You’ll Love This
This cake is a delightful treat for any occasion, offering a unique twist on traditional cake recipes by incorporating almond flour and olive oil. The use of these ingredients not only enhances the cake’s flavor but also its nutritional profile, making it a slightly healthier option. Its moist crumb and delicate almond topping make it a hit at any gathering or a perfect companion to your afternoon tea.
Perfect Occasion
This Almond Olive Oil Cake is versatile enough for a range of events. Serve it at brunch, as a sophisticated dessert at dinner parties, or bring it along to a potluck. It’s also ideal for festive occasions like birthdays and anniversaries where a cake that’s elegant and not overly sweet is desired.
Decoration Tips
For a beautifully rustic look, arrange the sliced almonds in concentric circles on top of the cake before baking so they toast slightly as the cake cooks. After baking, a light dusting of powdered sugar not only adds a hint of extra sweetness but also makes for a visually stunning contrast against the golden-brown top.
Ingredients:
- 1 ½ cups (150 grams) almond flour
- 1 cup (130 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 3 large eggs
- ½ cup olive oil
- 1 teaspoon almond extract
- Sliced almonds and powdered sugar for topping
Instructions:
- Start by preparing your oven and pan. Preheat the oven to 350°F (177°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix your dry ingredients. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set this mixture aside.
- Create the cake batter. In a large bowl, use an electric mixer to beat the sugar and eggs together until they are light and frothy, about two minutes. Mix in the olive oil and almond extract until well combined.
- Combine the mixtures. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the batter.
- Bake the cake. Pour the batter into the prepared springform pan and smooth the top. Bake on the center rack of the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and decorate. After baking, allow the cake to cool in the pan on a wire rack for 10 minutes. Then remove the collar of the springform pan and let the cake cool completely. Before serving, sprinkle sliced almonds and dust with powdered sugar over the top for a touch of elegance and added flavor.
Enjoy this sophisticated Almond Olive Oil Cake, a perfect blend of nutty and sweet, sure to delight any palate!
