The ALMOND AND OLIVE OIL CAKE is a soft and aromatic dessert, perfect for anyone seeking a delicate balance of flavors. Olive oil lends a tender crumb, while the almonds provide natural sweetness and a light crunch.
The cake has a rich yet airy aroma, with fruity notes from the olive oil that marry perfectly with the almond taste.
The absence of butter also makes it a lighter choice, ideal alongside a cup of tea or coffee. You can serve it simply dusted with powdered sugar, or accompanied by a light cream or fresh fruit.
Perfect for those who want a wholesome but tasty dessert.
To make it, just follow the step-by-step instructions and you’re done.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 10 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 330.60 (Kcal)
- Carbohydrates 36.39 (g) of which sugars 21.77 (g)
- Proteins 6.72 (g)
- Fat 19.32 (g) of which saturated 3.16 (g)of which unsaturated 3.32 (g)
- Fibers 1.40 (g)
- Sodium 66.83 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 50 g almonds (peeled, ground into almond flour (about 1.8 oz / ~1/3 cup))
- 4 eggs (medium, at room temperature)
- 1 pinch salt
- 150 g granulated sugar (about 3/4 cup (≈5.3 oz))
- 50 g brown sugar (about 1/4 cup (≈1.8 oz))
- 140 g extra virgin olive oil (about 4.7 fl oz (≈140 g) — roughly 1/2 cup)
- 150 g milk (at room temperature — about 5 fl oz (≈2/3 cup))
- 190 g all-purpose flour (about 1 1/2 cups (≈6.7 oz))
- 16 g baking powder (about 1 tbsp + 1/4 tsp (≈16 g))
- 1 teaspoon ground cinnamon
- 30 g sliced almonds (about 1 oz (≈1/4 cup))
YOU’LL NEED FOR THE ALMOND AND OLIVE OIL CAKE
- 1 Pan square
- 1 Chopper
- 1 Skillet
- 1 Bowl
- Electric whisks
- 1 Sifter
PREPARATION YOU’LL NEED FOR THE ALMOND AND OLIVE OIL CAKE
Preparing the ALMOND AND OLIVE OIL CAKE is very easy and quick.
Place the peeled almonds in a food processor and grind them until you obtain a kind of almond flour. Place the almond flour in a small skillet and toast over low heat, stirring continuously to avoid burning, for 10 minutes until lightly browned.
Turn off the heat, transfer to a plate and let cool.
In a large bowl place the eggs with a pinch of salt and begin to whisk. Add the brown sugar and granulated sugar and beat everything for 10 minutes until you obtain a fluffy mixture.
Add the olive oil and the room-temperature milk in a thin stream, incorporating well.
Finally add the sifted flour and baking powder, the cinnamon and the almond flour. Mix until you have a smooth, lump-free batter.
Butter and flour a 9 x 9 in square pan (23 x 23 cm) or a 9.5 in round pan (24 cm), pour in the batter and cover the surface with the sliced almonds.
Bake the almond and olive oil cake in a preheated static oven at 347°F for 45 minutes. As always, check doneness with the toothpick test.
Remove the cake from the oven, let it cool completely and unmold.
Serve in squares.
