The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Orange, Almond, and Olive Oil Cake

Orange, Almond, and Olive Oil Cake

dstroy's picture


A very tasty cake which earns extra bonus points for making the house smell wonderful and for staying moist for days.
It uses whole oranges and lemon rinds, and almonds and barely any flour for a really interesting taste. Goes great with tea.

This is a favorite around the holidays here.


Prep time
Cooking time1 hour, 15 minutes
Total time1 hour, 15 minutes


oranges ((small))
1 c
all-purpose unbleached flour
eggs ((at room temperature))
1⁄2 t
1 1⁄2 c
1 1⁄2 c
almonds (toasted and finely chopped (1 1/2 cups = 6 oz))
2⁄3 c
olive oil
powdered sugar (some, for dusting)


- Put the oranges and the lemon in a large pan and add enough water to cover them. Bring to a boil, then simmer and cook uncovered for 30 minutes. (That's the instant air-freshener aspect)
- Drain and let cool so that you can handle them without burning yourself.
- Cut the lemon in half and throw out the pulp and seeds.
- Cut the orange in half and throw out the seeds (but not the pulp).
- Put the citrus into a food processor/blender and chop it up finely, then set aside.

-Preheat oven to 350
-Sift flour and baking powder together into a bowl and set aside.
-In a large bowl, combine eggs and salt, beat until foamy.
-Gradually beat in the sugar.
-Gently fold in the flour mixture.
-Stir in chopped citrus, almonds, and olive oil until just incorporated (Do not overmix.)

-Pour the batter into a 10-inch springform pan.
-Bake for about 1 hour and 15 minutes, or until center of cake is set (toothpick comes out clean.)
-Let cool completely in pan on wire rack, then unmold, place on a serving plate, and dust the top with confectioners' sugar.


evonlim's picture

great cake.. moist and hearty.

thanks for sharing :)


Faith in Virginia's picture
Faith in Virginia

I have really gotten spoiled with bakers %.   What is a small orange???  Soft ball, hard ball, golf ball size orange? This looks good and sounds good and I would like to give it a go.

Thanks Faith

dstroy's picture

Hi Faith - it's a pretty flexible recipe - but by small I meant probably baseball sized-ish (so about the size of your fist, not necessarily the biggest ones on the pile at the store, but bigger than the tangerines and mandarines :)  )

Faith in Virginia's picture
Faith in Virginia

Got it,  I can get some juice oranges that should be about right.  Thanks for the help.  I can't wait to give that a try. 


dmsnyder's picture

David (saving recipe)

Faith in Virginia's picture
Faith in Virginia

Okay I have two in the oven.  You are so correct the oranges and lemons make the house smell so great...then I toasted the almonds.  I do love days that I can bake.

Ingredient list to the T did not change a thing.  I did play with the Instructions section a bit.

The orange and lemon prep the same

separated the eggs.  then yokes and oil together then added the sugar.  mixed in orange mixture, took the flour, soda and salt mixed that in.  Stirred in the almonds.  Beat the egg whites to a soft peak then folded in with the other mix.  Nice fluffy mix.  It filled my pans a bit under full  now after 30 minutes it's a bit over the top.   Waiting for this to cool is going to be torture.

I borrowed the second spring pan from my Mom.  Nothing like borrowing and empty pan and returning it with this beautiful cake.

dstroy's picture

Awesome! Can't wait to hear how it turns out :D Hope you'll have a chance to post a picture! 

Faith in Virginia's picture
Faith in Virginia

What goes up must come down... The oven rack got a bit of a shake at the 1 hour mark.  The center dropped like a  bad souffle.  I have snitched a bit the crumb...I'm being held back from cutting it warm. Soooo good!!!

Any hoo,  It will get eaten and enjoyed even in it's present condition.  I will do this again very soon and know I need to treat it like a souffle and work on the falling issue.  I will report later when I can have a forkful or more.

dstroy's picture

ah yes, I'm well familiar with that fallen cake thing. Usually it's my fault being impatient ;) Hope it turned out well!

Faith in Virginia's picture
Faith in Virginia

Yes, the rack giggle was my fault.  They needed more baking time with two in the oven.  Live and learn and try again.

The taste, texture, aroma of that cake is killer.  Love it!  Just my cup of tea and would recommend it to others.  Mom and Dad enjoyed the cake a lot also.   I delivered the cake around 6pm the next morning the spring pan was in the dishwasher.  I suspect it had a few late night visits...LOL

Thanks for that's a winner!

dstroy's picture

Glad to hear it! My parents have made it their favorite "Christmas cake" :)