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There’s something quietly satisfying about a cake that asks almost nothing of you. No creaming butter, no layering frosting, no special equipment.
This Spanish almond olive oil cake is built around two ingredients you likely already have: good olive oil and ground almonds. The olive oil keeps the crumb moist for days, and the almonds add a gentle nuttiness that pairs naturally with orange zest.
It’s the kind of cake you’d find at a Spanish bakery with a coffee on a Tuesday morning. Not fussy. Not heavy. Just honest — the same quality you get from a naturally nutty almond butter cake.
I’ve made this for Easter, for Sunday brunch, and as a weeknight treat when I wanted something homemade without the cleanup. It never disappoints.
Why You’ll Love This Recipe
- No butter or mixer needed, just one bowl
- Stays moist for three days thanks to olive oil
- Naturally gluten-free with a golden almond crumb
- Bright orange zest balances the rich nutty base
Ingredient Notes
- ground almonds (almond flour): Use blanched almond flour for a finer crumb, or grind whole blanched almonds yourself for more texture. Almond meal with skins works but gives a slightly denser result.
- extra virgin olive oil: Use a mild, fruity olive oil rather than a peppery one. Spanish or Italian light varieties work well here. Avoid strong or bitter oils.
- eggs: Three large eggs at room temperature blend more smoothly into the batter. Cold eggs can cause the oil to seize slightly.
- caster sugar: Caster sugar dissolves faster and gives a smoother batter. Fine granulated sugar works too. Honey can substitute half the sugar for a floral note.
- orange zest: Use the zest of one large orange. Lemon zest works as a substitute or you can use half of each for a brighter citrus flavor.
- baking powder: Check it’s fresh. Almond flour has no gluten structure, so baking powder is the only lift this cake gets.
Spanish Almond Olive Oil Cake
Ingredients
Method
- Heat the oven to 170 C / 340 F. Grease a 9-inch round cake pan and line the base and sides with parchment paper.
- In a large mixing bowl, whisk together the eggs and caster sugar for about 2 minutes until the mixture is pale and slightly thickened.
- Pour in the olive oil, orange zest, and orange juice. Whisk again until the mixture is smooth and glossy.
- Add the ground almonds, baking powder, and salt. Fold gently with a rubber spatula until just combined and no dry pockets remain.
- Pour the batter into the prepared pan and smooth the top with the spatula. Scatter flaked almonds over the surface if using.
- Bake on the center rack for 35 to 40 minutes, until the top is deep golden and a skewer inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack.
- Once fully cool, dust with powdered sugar and slice into 8 wedges.
Notes
Tips for Success
- Zest the orange directly over the mixing bowl so the oils land in the batter.
- Fold the almond flour in with a spatula, not a whisk, to avoid deflating the eggs.
- Line the cake pan with parchment paper on the base and sides since almond cakes tend to stick.
- Check for doneness at 35 minutes by inserting a skewer into the center – it should come out with moist crumbs, not wet batter.
- Let the cake cool fully in the pan before removing or the center may crack under its own weight.
Variations
- Add 1 tsp of ground cinnamon and a pinch of cardamom for a warm, Moorish-inspired spice version.
- Stir 80 g of dark chocolate chips into the batter before baking for a chocolate-almond variation.
- Top with thin orange slices and a drizzle of honey before baking for a caramelized fruit finish.
Storage and Reheating
Store the cooled cake at room temperature, wrapped in beeswax wrap or in an airtight container, for up to 3 days. The olive oil actually keeps the crumb moist longer than a butter-based cake.
For longer storage, wrap individual slices in cling film and freeze for up to 2 months. Thaw at room temperature for 1 to 2 hours before serving.
Do not refrigerate unless your kitchen is very warm. Cold air dries out almond cakes faster than room temperature storage.
Serving Suggestions
Dust with powdered sugar just before serving. A thin slice of candied orange on top adds a visual contrast and an extra citrus hit.
Serve with a small dollop of thick Greek yogurt or creme fraiche on the side to balance the richness of the almonds. A shot of espresso alongside — or one of these crisp espresso mascarpone tart bites — is the most natural pairing.
For dessert, a drizzle of warm honey made at home over each slice and a handful of toasted flaked almonds makes it feel more substantial.
FAQ
Why did my Spanish almond olive oil cake sink in the middle?
The most common reason is underbaking. Almond flour holds moisture longer than wheat flour, so the center can look set but still be wet inside. Check with a skewer at 35 minutes and bake an extra 5 to 8 minutes if needed.
Can I use regular flour instead of ground almonds in this cake?
No, swapping almond flour for all-purpose flour changes the fat ratio and texture completely. If you want a wheat-based version, you’d need a different recipe with different wet-to-dry ratios.
Is this Spanish almond cake gluten-free?
Yes, as long as your baking powder is certified gluten-free and your almond flour hasn’t been processed in a facility that handles wheat. Check labels if you’re baking for someone with celiac disease.
Can I freeze this almond olive oil cake and still have it taste fresh?
Almond-olive oil cakes freeze well because the fat content stays stable. Wrap individual slices tightly and freeze for up to 2 months. The texture after thawing is nearly identical to fresh-baked.
What’s the difference between this Spanish almond cake and a French financier?
A financier uses browned butter, egg whites only, and a small amount of flour for a denser, chewier texture. This Spanish version uses whole eggs, olive oil, and no flour, giving a moister and slightly looser crumb.
What pairs best with a slice of Spanish almond olive oil cake?
A strong espresso or a glass of Pedro Ximenez sherry cuts through the richness of the almonds nicely. Thick Greek yogurt or lightly whipped cream on the side works for a more dessert-style serving.
