Olive Oil Cake

Olive oil cake is a moist, almond-flavored cake that's made in just one bowl.

Course Dessert

Cuisine Mediterranean

Prep Time 15

Cook Time 40

Total Time 55

Servings pieces

Calories 385kcal

Preheat oven to 350 F. Grease a 9-inch springform pan.
Using a mixer fitted with the whisk attachment, beat eggs on medium speed until foamy, about 1 minute.
3 large eggs
Add 1 ⅓ cups sugar and almond extract.
1 ½ cups granulated sugar, ½ teaspoon almond extract
Beat on high until mixture has thickened and is and pale yellow, about 3 minutes.
Reduce speed to medium and, with mixer running, slowly stream in oil.
¾ cup extra-virgin olive oil
Mix until oil is fully incorporated, about 1 minute.
Whisk in the flour, baking powder, and salt together just until combined.
1 ¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
Add milk and stir in just until combined.
¾ cup milk
Pour batter into prepared pan.
Sprinkle almonds over the batter.
¼ cup sliced almonds
Sprinkle remaining sugar (a generous 2 tablespoons) over almonds and batter.
Bake about 40-45 minutes, or until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached.
Transfer pan to wire rack and let cool for 15 minutes.
Remove side of pan and let cake cool completely, about 1 ½ hours.
Dust with powdered sugar, if desired.
Powdered sugar
Cut into wedges and serve.

Olive oil: I like to use extra-virgin olive oil. However, you can use any type that you like.
Salt: Or 1/2 teaspoon of table salt.
Milk: You can use any milk from skim to whole milk. Whole milk will give you a slightly richer cake. You can also use a nondairy milk, like almond milk, if you prefer.
Baking: If you are worried that your springform pan may leak, place it on a baking sheet to catch any drips.
Nutrition values are estimates.