This is a really moist cake. Unfortunately, you must separate the eggs for this one or it will turn out a spongy tasteless mess (as I discovered one day). It’s worth the effort though 100%!

Almond Orange Olive Oil Cake

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 1 9″ round cake


  • 9" round pan
  • 2 mixing bowls
  • Measuring cup and spoons
  • Electric beaters or whisk


  • 4 tbsp olive oil
  • ¼ cup granulated sugar
  • 4 eggs
  • cups almond flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract (optional)
  • ½ tsp almond extract
  • 1-2 zest oranges
  • 1 recipe Simple Chocolate Icing: 3 oz chocolate melted with 2 tbsp milk, then can add orange zest and/or Grand Marnier


  • Preheat oven to 350˚F. Butter, cover the bottom with parchment paper, and re-butter 9" round cake pan.
  • Separate the eggs into two mixing bowls.
  • Mix together: olive oil, sugar, egg yolks, almond flour, baking powder, vanilla and/or almond extract, and orange zest.
  • Whip egg whites to stiff peaks. Mix a third of the whites into the batter, then fold in the rest gently. Don’t worry if it’s a little lumpy.
  • Bake 25-30 minutes at 350˚F. Remove from oven and let cool 10 minutes. Then run a knife around the edges and flip onto a plate. Prepare the Simple Chocolate Icing (usually I flavor it with Grand Marnier and orange zest for this cake).


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