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Olive Oil Cake

Total Time

Prep: 15 min. Bake: 45 min. + cooling

Makes

16 servings

A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. —Lisa Kaminski, Wauwatosa, Wisconsin
Olive Oil Cake Recipe photo by Taste of Home

Ingredients

  • 3 large eggs, room temperature
  • 1-1/2 cups sugar
  • 3/4 cup extra virgin olive oil
  • 3/4 cup ground almonds
  • 1/2 cup 2% milk
  • 4 teaspoons grated orange zest
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup confectioners' sugar
  • 2 to 3 tablespoons orange juice
  • Sliced almonds, toasted, optional

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla.
    In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely.
    For icing, in a small bowl, whisk confectioners’ sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.

Test Kitchen tips
  • To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
  • Try this cake with ground pistachios and lemon zest instead of almonds and orange zest.
  • Nutrition Facts

    1 piece: 279 calories, 14g fat (2g saturated fat), 35mg cholesterol, 152mg sodium, 37g carbohydrate (25g sugars, 1g fiber), 4g protein.

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