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Whole Spanish almond olive oil cake on a ceramic plate dusted with powdered sugar and flaked almonds, one slice cut to reveal moist golden crumb

Spanish Almond Olive Oil Cake

A simple Spanish-style cake made with ground almonds, olive oil, eggs, and orange zest. One bowl, no mixer, done in 45 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 250 g ground almonds (blanched almond flour)
  • 150 g caster sugar
  • 120 ml extra virgin olive oil mild and fruity variety
  • 3 large eggs room temperature
  • 1 large orange orange zest about 2 tsp
  • 2 tbsp orange juice freshly squeezed
  • 1 tsp baking powder certified gluten-free if needed
  • 1/4 tsp fine salt
  • 2 tbsp powdered sugar to dust before serving
  • 2 tbsp flaked almonds optional, for topping

Method
 

  1. Heat the oven to 170 C / 340 F. Grease a 9-inch round cake pan and line the base and sides with parchment paper.
  2. In a large mixing bowl, whisk together the eggs and caster sugar for about 2 minutes until the mixture is pale and slightly thickened.
  3. Pour in the olive oil, orange zest, and orange juice. Whisk again until the mixture is smooth and glossy.
  4. Add the ground almonds, baking powder, and salt. Fold gently with a rubber spatula until just combined and no dry pockets remain.
  5. Pour the batter into the prepared pan and smooth the top with the spatula. Scatter flaked almonds over the surface if using.
  6. 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.
  7. Remove from the oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack.
  8. Once fully cool, dust with powdered sugar and slice into 8 wedges.

Notes

The cake keeps best at room temperature, not in the fridge. If your kitchen is warm, eat within 2 days or freeze slices individually.