Almond & Olive Oil Cake with Orange Blossom Glaze

This sophisticated cake represents the pinnacle of rustic Mediterranean baking, where minimal ingredients create maximum impact through careful technique and quality components. The generous quantity of ground almonds produces an impossibly moist, dense crumb with tender texture that stays fresh for days—unlike flour-heavy cakes that dry quickly. Olive oil contributes fruity richness and keeps the cake exceptionally moist while creating a unique flavor profile that feels both familiar and intriguing. The absence of butter makes this naturally dairy-free while the almond base provides protein and healthy fats that make each slice satisfying. Orange blossom water in the glaze adds haunting floral notes that complement the nutty cake beautifully, creating an elegant dessert that feels special enough for celebrations yet simple enough for everyday enjoyment.
Almond & Olive Oil Cake with Orange Blossom Glaze
Our Farmacy
  • DIFFICULTY: Easy
  • Time: 55 minutes (15 min prep + 40 min baking)
  • Makes: One 20cm round cake (serves 8-10)

Ingredients

For the cake:
  • 2 cups raw almonds (about 280g—using most of your 300g punnet)
  • 4 large eggs, at room temperature
  • ¾ cup caster sugar (superfine sugar for smooth texture)
  • ½ cup extra virgin olive oil (fruity, not peppery)
  • Finely grated zest of 1 large orange
  • Finely grated zest of 1 lemon
  • 1 tsp pure vanilla extract
  • ½ tsp almond extract for amplified nutty flavor
  • 1 tsp baking powder
  • ¼ tsp fine sea salt
  • 2 tbsp orange juice for moisture
For the orange blossom glaze:
  • 1 cup icing sugar (confectioners’ sugar), sifted
  • 2-3 tbsp fresh orange juice
  • ½ tsp orange blossom water (available at specialty stores)
  • Optional: 1 tsp finely grated orange zest for garnish
  • Optional: 2 tbsp sliced almonds, toasted, for decoration

Method

Prepare for success: Preheat oven to 170°C (fan 150°C)—this moderate temperature ensures even baking without over-browning. Grease a 20cm round cake tin thoroughly with butter or oil, then line the base with parchment paper for easy removal. For extra insurance against sticking, dust the sides lightly with almond meal. Room temperature eggs incorporate better and create more volume, so remove them from refrigeration 30 minutes before baking.

Create almond flour: Place raw almonds in food processor and process for 45-60 seconds until they reach fine meal consistency, similar to commercial almond flour. Pulse the final 10 seconds to avoid over-processing into butter. You want powder-fine texture with no large chunks remaining—sift if necessary and re-process any large pieces. This fresh-ground almond meal has superior flavor and moisture compared to store-bought options.

Combine dry ingredients: In a medium bowl, whisk together ground almonds, baking powder, and salt until evenly distributed. The baking powder must be fresh (test by adding a pinch to hot water—it should bubble vigorously) for proper rise. The salt enhances all flavors and balances sweetness.

Build the wet mixture: In a large bowl, whisk eggs and sugar together vigorously for 3-4 minutes until pale, thick, and increased in volume—this aeration is crucial for cake structure since there’s no flour to provide it. The mixture should fall in thick ribbons from the whisk. Add orange zest, lemon zest, vanilla extract, and almond extract, whisking until aromatic.

Emulsify with olive oil: While whisking constantly, slowly drizzle in olive oil in a thin, steady stream. This gradual incorporation creates a stable emulsion that won’t separate during baking. The mixture should become smooth, glossy, and slightly thickened. Add orange juice and whisk until combined.

Fold with care: Add the almond mixture to the wet ingredients in three additions, folding gently with a rubber spatula after each addition. Use broad, sweeping motions from the bottom of the bowl, turning and folding to combine without deflating the aerated eggs. Stop folding as soon as no dry pockets remain—overmixing deflates air bubbles and creates dense texture.

Bake to perfection: Pour batter into prepared tin and smooth the top with an offset spatula. Tap tin gently on the counter twice to release large air bubbles. Bake for 40-45 minutes until the top is golden brown, edges pull away slightly from the tin, and a skewer inserted into the center comes out with just a few moist crumbs. The cake should spring back lightly when touched. Don’t overbake—slight underdone is better than dry.

Cool strategically: Let cake cool in tin for 15 minutes—this prevents it from breaking apart when removed. The residual heat continues gentle cooking. Run a knife around edges, then invert onto a wire rack, peel off parchment, and invert again so the top faces up. Cool completely before glazing—warm cake will cause glaze to run off rather than set beautifully.

Prepare the glaze: While cake cools, sift icing sugar into a bowl to eliminate lumps. Add 2 tablespoons orange juice and orange blossom water, whisking until smooth. The consistency should be thick but pourable—add more juice drop by drop if too thick, or more icing sugar if too thin. Taste and adjust orange blossom water carefully—it’s potent and should provide subtle floral notes without overwhelming.

Glaze with artistry: Place cooled cake on a serving plate. Pour glaze over the center and use an offset spatula to spread it to the edges, allowing some to drip down the sides naturally for rustic elegance. Sprinkle with toasted sliced almonds and additional orange zest while glaze is still wet so they adhere. Allow glaze to set for 20 minutes before slicing.

Timing Tips: This cake actually improves after a day as flavors meld and moisture redistributes throughout. The texture becomes even more tender and the citrus notes deepen. It’s an ideal make-ahead dessert for entertaining.

Storage Solutions: Store covered at room temperature for up to 5 days—the olive oil and almonds keep it remarkably moist. In hot weather, refrigerate but bring to room temperature before serving for best flavor. Unglazed cake freezes beautifully for up to 3 months; thaw and glaze before serving.

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