Welcome to a truly special dessert: the Almond Citrus Olive Oil Cake. This elegant cake boasts a wonderfully moist texture, thanks to the olive oil, and a vibrant flavor profile from fresh citrus. It strikes a perfect balance between sweet and tangy, making it an excellent choice for any occasion, from a casual coffee break to a festive dinner party.
Why You’ll Love This Almond Citrus Olive Oil Cake
- Unique Flavor Profile: Experience the delightful harmony of fragrant almond and bright, zesty citrus notes in this olive oil cake.
- Incredibly Moist Texture: Good quality olive oil creates an exceptionally tender crumb that stays fresh longer than butter-based cakes. Learn more about the advantages of baking with olive oil for texture and flavor.
- Surprisingly Easy to Make: With straightforward steps and common ingredients, even beginner bakers can achieve a stunning result.
- Elegant Presentation: Dusted with powdered sugar, this beautiful cake is perfect for special gatherings or a delightful everyday treat.
- Versatile Serving Options: Enjoy this delightful almond citrus olive oil cake with your morning coffee, afternoon tea, or as a sophisticated dessert.
Ingredients
To create this remarkable Almond Citrus Olive Oil Cake, gather these simple components. Using fresh, quality ingredients truly elevates the final flavor.
- Dry Ingredients:
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- Wet Ingredients:
- 1/2 cup buttermilk or sour milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (or 1/2 tsp lemon extract + 2 tbsp lemon juice)
- 1 teaspoon orange zest (or 1/2 tsp orange extract + 2 tbsp orange juice)
- 1 teaspoon almond extract
- 3 large eggs, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 2/3 cup (160ml) extra virgin olive oil
- Add-ins:
- 3/4 cup (75g) sliced almonds
Notes & Substitutions
- Flour: All-purpose flour yields the best texture for this cake. You can use a 1:1 gluten-free baking blend for a gluten-free option.
- Buttermilk: Make your own “sour milk” by adding 1/2 tablespoon of lemon juice or white vinegar to regular milk. Let it sit for 5-10 minutes.
- Citrus: Freshly grated lemon and orange zest offer the most vibrant flavor. Extracts work as a convenient substitute if fresh citrus is unavailable.
- Olive Oil: Invest in a good quality extra virgin olive oil. Its fruity notes are central to the cake’s unique taste.
- Almonds: For a deeper, nuttier flavor, lightly toast the sliced almonds in a dry pan before folding them into the batter.
- Room Temperature Eggs: This is key! According to Allrecipes, the science of room temperature eggs in baking explains how they emulsify better with sugar and oil, leading to a smoother, more uniform batter and a finer crumb.
Equipment
Gathering your tools before you start makes the baking process smoother. You’ll need just a few standard kitchen items for this delicious cake.
- 9-inch springform pan
- Mixing bowls (one large, two medium/small)
- Electric mixer (stand mixer or hand-held)
- Whisk and rubber spatula
- Measuring cups and spoons
- Wire rack for cooling
Instructions
Baking this Almond Citrus Olive Oil Cake is a simple and rewarding process. Follow these steps carefully for a beautifully moist and flavorful result.
- Prepare the Pan: Lightly grease a 9-inch springform pan. Preheat your oven to 350°F (175°C).
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
- Mix Wet Ingredients: In a small bowl, combine the buttermilk, lemon juice, and orange juice (if using juice instead of zest). Set this mixture aside.
- Beat Eggs and Sugar: In a large mixing bowl, using an electric mixer, beat the eggs and granulated sugar on high speed. Continue beating until the mixture becomes pale and fluffy, usually about 5 minutes.
- Add Olive Oil: Reduce the mixer speed to medium-high. Slowly drizzle in the extra virgin olive oil, beating until it is fully incorporated into the egg mixture.
- Incorporate Citrus Zest and Almond Extract: Mix in the lemon and orange zests now. If using citrus extracts, add them to your buttermilk mixture from step 3.
- Alternate Dry and Wet: With the mixer on low speed, add half of the flour mixture to the egg mixture. Mix until it is just incorporated. Next, add the entire buttermilk mixture. Finish by adding the remaining flour mixture. Mix until just blended. Avoid overmixing the batter.
- Fold in Almonds: Gently fold the sliced almonds into the cake batter using your spatula.
- Bake the Cake: Scrape the batter evenly into your prepared springform pan. Bake for 40-45 minutes, or until the top appears golden and a toothpick inserted near the center comes out clean.
- Cool Completely: Allow the cake to cool in the pan on a wire rack for 20 minutes. After this time, carefully remove the springform pan sides and let the cake cool completely on the wire rack.
- Serve: Dust with powdered sugar just before serving your beautiful Almond Citrus Olive Oil Cake.
Pro Tips & Troubleshooting
Achieve bakery-quality results with these helpful pointers for your almond citrus olive oil cake.
- Don’t Overmix: Mixing the batter too much develops gluten, leading to a tough, dry cake. Mix only until ingredients combine.
- Quality Olive Oil: The type of olive oil significantly impacts flavor. Use a good quality extra virgin olive oil for the best results.
- Room Temperature Ingredients: Eggs and buttermilk at room temperature combine better, creating a smoother, more uniform batter.
- Oven Temperature: Ensure your oven temperature is accurate. Use an oven thermometer to prevent under or overbaking.
- Prevent Sticking: Properly grease and flour your springform pan, or line the bottom with parchment paper, to ensure easy release.
- Cake Sinks: This often happens from opening the oven door too early, underbaking, or overmixing. Ensure the cake is fully baked before removal.
- Dry Cake: Overbaking is the main culprit for a dry cake. Start checking for doneness at the lower end of the baking time.
Serving, Storage, and Variations
This versatile Almond Citrus Olive Oil Cake offers many possibilities for enjoyment and customization.
- Serving Suggestions: Serve slices plain, or elevate them with fresh mixed berries, a dollop of homemade whipped cream, or a scoop of vanilla bean ice cream. A simple citrus glaze also adds a lovely finish.
- Storage: Store leftover cake at room temperature, covered tightly, for up to 3 days. For longer storage, refrigerate the cake in an airtight container for up to one week. Bring it to room temperature before serving for optimal flavor.
- Freezing: This cake freezes beautifully. Wrap individual slices or the entire cooled cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Citrus Variations: Experiment with different citrus fruits! Try fresh lime zest for a sharper tang, or blood orange zest for a beautiful color and unique flavor profile.
- Nutty Variations: Instead of sliced almonds, fold in toasted chopped pecans or walnuts for a different textural crunch and nutty flavor.
- Glaze Ideas: A simple lemon glaze (powdered sugar mixed with lemon juice) makes a bright topping. A drizzle of honey or a sprinkle of flaky sea salt also complements this cake wonderfully.
Nutrition Information
Please note that the following nutrition information is an estimate based on the ingredients and serving size. Actual values can vary depending on specific brands and preparation methods. This almond citrus olive oil cake offers healthy fats from olive oil and some dietary fiber.
| Amount Per Serving | (10 servings) |
|---|---|
| Calories | 420 |
| Total Fat | 22g |
| Saturated Fat | 3g |
| Cholesterol | 65mg |
| Sodium | 220mg |
| Total Carb | 53g |
| Dietary Fiber | 1g |
| Total Sugars | 35g |
| Protein | 6g |
Frequently Asked Questions (FAQ)
- Can I use regular milk instead of buttermilk? Yes, you can. Add 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and let it sit for 5-10 minutes until it slightly curdles.
- What kind of olive oil is best for baking? Use a good quality extra virgin olive oil with a mild, fruity flavor. Avoid strong, peppery varieties as they might overpower the cake.
- Can I make this cake gluten-free? Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
- How long does olive oil cake last? This moist almond citrus olive oil cake stays fresh at room temperature for up to 3 days, or up to a week if stored in the refrigerator.
- Why is my cake dense? A dense cake often results from overmixing the batter, which develops too much gluten. Mix only until the ingredients are just combined.
Conclusion
This Almond Citrus Olive Oil Cake offers a delightful combination of moist texture and bright, sophisticated flavors. It is surprisingly easy to make, making it a perfect recipe for both experienced bakers and beginners alike. Whether you serve it for a special occasion or as an everyday indulgence, this cake is sure to impress. Bake this unique dessert soon and share your experience with us! We love hearing from you.