Almond olive oil cake is a unique dessert that stands out for several reasons:

Healthier Option: Using olive oil instead of butter makes this cake a healthier alternative, as olive oil is rich in heart-healthy fats.
Moist and Tender Texture: The combination of almond flour and olive oil results in a moist cake that stays fresh longer than traditional butter-based cakes.
Flavorful and Fragrant: The use of almond extract and citrus zest adds a delightful aroma and flavor that elevates the cake beyond the ordinary.

To make a delicious almond olive oil cake, you will need the following ingredients:

1 cup all-purpose flour
1/2 cup almond flour or almond meal
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup granulated sugar
1/2 cup extra-virgin olive oil
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Zest of 1 orange
1/2 cup freshly squeezed orange juice

2 1/2 tablespoons unsalted butter
1 cup confectioners' sugar
3 tablespoons whole milk
A few drops of fresh lemon juice
1/2 cup sliced almonds, toasted

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan to prevent sticking.

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set this mixture aside.

In a large mixing bowl, whisk the eggs until lightly beaten. Gradually add the granulated sugar, whisking until the mixture is smooth and slightly thickened. Then, add the olive oil, vanilla extract, almond extract, orange zest, and orange juice. Mix until well combined.

Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Pour the batter into the prepared cake pan. Bake for 30 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

While the cake is cooling, you can prepare the glaze. In a small saucepan, melt the butter over medium heat. Once melted, continue to cook until the butter turns a light brown color and has a nutty aroma. Remove from heat and let it cool slightly.

In a bowl, whisk together the confectioners' sugar and milk until smooth. Gradually add the brown butter and a few drops of lemon juice. Stir until well combined.

Once the cake has cooled completely, pour the brown butter glaze over the top, allowing it to drip down the sides. Sprinkle with toasted almonds for added texture and flavor.

Use Quality Olive Oil: Choose a good-quality extra-virgin olive oil for the best flavor. Avoid overly peppery oils, as they can overpower the cake.
Almond Flour Options: You can use either blanched almond flour for a lighter color or natural almond flour for a more rustic look with flecks of skin.
Citrus Variations: Feel free to experiment with different citrus fruits. Lemon or tangerine zest can be used in place of orange for a different flavor profile.
Storage: This cake keeps well and can be made a day in advance. It’s often said to taste even better the next day as the flavors meld.

Almond olive oil cake is a delightful dessert that combines simplicity with sophistication. Its moist texture, rich almond flavor, and the health benefits of olive oil make it a favorite among dessert lovers. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress. Enjoy a slice with a cup of tea or coffee, and savor the deliciousness of this unique treat!