It looks like you’ve caught me having a little vacation fantasy moment! Is anyone else dreaming of traveling to Italy (or anywhere!) this summer? While there’s not much I can do about that, I can introduce you to this Italian-inspired, incredibly moist, citrus, almond, and olive oil cake. Which I know isn’t the same. But it’s a pretty good consolation prize.
Citrus, Almond, and Olive Oil Cake
This single-layer cake combines some of my all-time favorite flavors: bright, tangy citrus, delicate nutty almonds, and fruity, grassy olive oil. Top it with some cool, fresh whipped cream and ripe summer fruits, and it’s the perfect summer cake.
The cake is also easy to make. It uses only a few ingredients and no fancy techniques. Olive oil is used instead of butter in the recipe, which helps make the cake super tender and moist. And the cake will also stay fresh at room temperature for up to four days.
Tips on Baking this Olive Oil Cake
- PAN SIZE: To bake this cake, I used a 9-inch springform pan, which holds 10 cups of batter. If you don’t have a springform pan, you can bake the cake in an 11 x 7-inch rectangular pan or a 9 x 2-inch square pan. Don’t use a 9-inch round pan, which only holds 8 cups of batter.
- OLIVE OIL: I’d pick a mild, high-quality olive oil to use in this cake. You want one the has a buttery, fruity flavor, not one that tastes bitter or pungent. And make sure to taste your olive oil before using it to make sure it’s still good.
- FRUIT TOPPINGS: I topped my cake with figs, nectarines, and raspberries. But it would also be great with strawberries, blackberries, or peaches. Or whatever you like to eat!
- WHIPPED CREAM: You can spice up your whipped cream by adding a teaspoon or two of amaretto liqueur. Or if you want to skip the alcohol but want that almond taste, you can add almond extract.
Looking for more simple summer cakes? Try these!
Easy Fig Cake with Almonds and Honey
Easy Italian Easter Ricotta Pie Recipe
Yummiest Cherry Almond Ricotta Cake
Want to read about our last trip to Italy? Click here.
Print
Citrus Almond and Olive Oil Cake
- Yield: 8–10 servings 1x
Description
This moist and tender cake made with citrus, almond flour, and olive oil will have you dreaming of Italy!
Ingredients
- 3 large eggs at room temperature
- 1 cup granulated sugar
- Freshly grated zest of 1 medium orange (approx. 2 tablespoons)
- Freshly grated zest of 1 medium lemon (approx. 1 tablespoon)
- 1 cup unbleached all-purpose flour
- 1/4 cup fine almond flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 plain Greek yogurt
- 3/4 cup high-quality extra virgin olive oil
- Lightly sweetened whipped cream (optional), powdered sugar, and fruit for garnish
Instructions
- PREP: Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan with non-stick cooking spray or butter.
- MIX EGGS, SUGAR, ZEST & YOGURT: Place the eggs, sugar, and zest in the bowl of an electric mixer fitted with the whisk attachment (you can also use a handheld electric mixer). Beat the mixture on medium speed until they are tripled in volume, fluffy and pale yellow in color, about 3-4 minutes. Add the yogurt and mix until combined.
- MIX DRY INGREDIENTS: While the eggs are beating, whisk together the flour, almond flour, baking powder, and salt in a small bowl.
- ADD DRY INGREDIENTS: Alternate adding the flour mixture and the olive oil to the egg mixture beginning and ending with the dry ingredients. Stop the mixer and scrape down the sides of the bowl as needed.
- BAKE: Pour the batter into the prepared pan and bake the cake for 25 to 30 minutes. Rotate the cake halfway through the baking time to ensure even browning. The cake is done with it springs back when lightly touched, pulls away from the sides of the pan, and a cake tester inserted in the center comes out clean.
- COOL: Cool the cake on a rack for about 10-15 minutes. Then carefully remove the sides of the pan and allow the cake to cool completely. You might want to take a knife and run it around the outside of the cake before opening the pan to make sure it separates from the cake easily.
- FROST & SERVE: Before serving, add the whipped cream, and if using, garnish with fruit and sprinkle with powdered sugar, if desired.
- STORE: Once cool, the cake (without the whipped cream) will last 3-4 days at room temperature. If you’ve already added the whipped cream, store any leftover cake in the refrigerator. The unfrosted cake will also freeze well and last for about 3 months. Make sure to wrap it tightly in a double layer of plastic wrap and then a layer of foil. To thaw the cake, unwrap it and leave it to stand on a wire rack at room temperature for 3 to 4 hours. Or you can let it thaw in the refrigerator overnight.