Sicilian Citrus Olive Oil Cake with Toasted Almonds

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This fragrant Sicilian olive oil cake showcases the region's legendary citrus and extra-virgin olive oil in a single, stunning dessert. Lightly sweetened with honey and studded with toasted almonds, it boasts a tender, slightly dense crumb that stays moist for days. The brightness of orange zest balances the fruity depth of quality olive oil, making every bite absolutely unforgettable.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 3.5 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 34 gSugar
• 8 gProtein
• 180 mgSodium
• 210 mgPotassium
• 58 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 22 mcgVitamin A

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 cup blanched almonds, roughly chopped
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 3/4 cup high-quality extra-virgin olive oil
• 1/2 cup fresh orange juice (from about 2 oranges)
• 2 tbsp orange zest (from about 2 oranges)
• 1/4 cup honey
• 1 tsp pure vanilla extract

For the Glaze and Garnish

• 1/2 cup powdered sugar, sifted
• 2 tbsp fresh orange juice
• 2 tbsp toasted almond slices
• 1 tsp orange zest for finishing

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, chopped almonds, baking powder, and sea salt. Set aside.
3. In a large bowl, whisk the eggs and granulated sugar vigorously for 2 minutes until slightly thickened and pale.
4. Slowly drizzle in the extra-virgin olive oil while whisking constantly, then add the honey, vanilla, orange juice, and orange zest. Whisk until fully combined.
5. Fold the dry ingredient mixture into the wet ingredients in two additions, using a rubber spatula and folding just until no flour streaks remain. Do not overmix.
6. Pour the batter into the prepared springform pan and smooth the top with an offset spatula. Tap the pan gently on the counter to release any air bubbles.
7. Bake for 32–35 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 15 minutes, then release and transfer to a wire rack.
8. While the cake cools, whisk together the powdered sugar and 2 tbsp orange juice until smooth. Drizzle the glaze over the warm cake and scatter toasted almond slices and extra zest on top. Serve warm or at room temperature.

Cook’s Notes

• Use a high-quality extra-virgin olive oil with a fruity, peppery profile for the best flavor — avoid anything overly bitter.
• Room-temperature eggs incorporate better into the batter and create a smoother emulsion with the oil.
• Do not open the oven door during the first 25 minutes of baking, or the cake may sink in the center.
• This cake actually improves on day two as the flavors meld, making it ideal for entertaining.
• Toasting the almond slices in a dry skillet over medium heat for 3–4 minutes until golden brings out their natural oils and adds crunch.