Olive Oil Cake with Orange and Almonds (Torta de Aceite con Naranja y Almendras)

A moist and fragrant Spanish olive oil cake infused with bright orange zest and nutty almonds. The high-quality olive oil lends a rich, fruity depth to the flavor.

Prep Time

15 minutes

Total Time

50 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

6 items

Cost

£0.72/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsAll-purpose flour(Plus more for dusting the pan)

£0.30

1.3cupsGranulated sugar

£0.45

2teaspoonsBaking powder

£0.10

0.5teaspoonSalt

£0.01

3Large eggs

£0.75

2tablespoonsFresh orange zest(From about 2 oranges)

£0.15

0.8cupHigh-quality extra virgin olive oil(Use a fruity, not bitter, olive oil)

£2.50

0.5cupOrange juice(Freshly squeezed)

£0.30

0.5teaspoonAlmond extract(Optional, for enhanced almond flavor)

£0.25

0.3cupSlivered almonds(For topping)

£0.75

As neededPowdered sugar(For dusting (optional))

£0.20

Total Cost

£5.76

£0.72 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Alternatively, line the bottom with parchment paper and grease the sides.
2.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3.
In a separate bowl, whisk together the eggs, orange zest, olive oil, orange juice, and almond extract (if using).
4.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix.
5.
Pour the batter into the prepared cake pan and sprinkle the top with slivered almonds.
6.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8.
Dust with powdered sugar before serving (optional).

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My Notes

Nutrition Information

Nutrition per serving (140g)

465 kcal / 1945 kJ

Carbs

54g

21% of RDA

Fat

26g

37% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

1.5 g

5% of RDA

Sugar

31 g

34% of RDA

Sodium

175 mg

8% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Use a high-quality extra virgin olive oil for the best flavor. Look for one that is fruity and not too bitter.

Don't overmix the batter, or the cake will be tough.

The cake is best served at room temperature. It can be stored in an airtight container for up to 3 days.

To prevent the almonds from burning, you can add them halfway through baking if they start to get too brown.

For a more intense orange flavor, you can add a tablespoon or two of orange liqueur (such as Grand Marnier or Cointreau) to the wet ingredients.

Cooking Equipment

Oven

9-inch round cake pan

Mixing bowls

Whisk

Zester

Parchment paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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