This Orange Almond Olive Oil Cake is light, sweet, refreshing, and as always, simple! Thanks to Queen Creek Olive Mill for sponsoring this post. The recipe, photos, and opinions are my own (as always). Thank you for your continued support.
Remember that time I went on a press trip to Arizona? Well, the food nerd that I am, one of my absolute favorite parts of that trip was getting a tour of the Queen Creek Olive Mill. It was so interesting to learn all about what it takes to make extra virgin olive oil, and not to mention eating the food served at the Mill.
I discovered this method last year after watching an episode of one of my favorite food/cooking shows, Extra Virgin with Gabriele Corcos. Italian born Gabriele considers extra virgin olive oil liquid gold, and watching him almost worship the oil inspired me to not only cook with it, but bake with it, and understand how it’s made.
For more information on different types of olive oils, click here.
Have you ever been to a food factory?
If you haven’t, I highly recommend it! It’s such an interesting experience. In elementary school, I’ll never forget going to the Vigo factory. At that point in my life, I didn’t give a crap about spices, but still – it was pretty awesome. I remember this so vividly: right before we went into the area where they prepared the saffron, they warned us that they’d had people pass out from the strong smell of saffron. As a fourth grader, you can imagine how terrified I was.
Anddd they weren’t kidding. We walked in, and I swear it was like someone shoved saffron up my nose.
So now that I’ve basically made an olive oil cake out of every citrus fruit under the sun, I’m so excited to share this more different-er version. #english
What makes it different? ALMONDS! Not only do these add a nutty flavor to the mix, but they also completely change the texture. The cake remains moist and soft, but a wonderful crunch is added into each and every bite!
I am so intrigued by infused extra virgin olive oils, especially this Blood Orange version. Orange zest adds an explosion of flavor already, but when you combine it with a citrus-infused olive oil, it’s like a double whammy.
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- ¾ cups brown sugar
- 4 tbsp orange zest
- ½ cup chopped roasted almonds
- 1 tsp vanilla extract
- 1 cup Queen Creek Ollive Mill Blood Orange EVOO
- ½ cup almond milk
- Preheat the oven to 350 degrees and grease a springform pan.
- In a stand mixer or large bowl, add flour, baking powder, salt, sugar, zest and almonds. Mix well on low until combined.
- Add in olive oil and almond milk. Stir/mix until well-combined and batter is formed.
- Pour batter into pan and place in the oven.
- Bake for 35-45 minutes.
- Top with sifted confectioner's sugar and orange slices.
Join the conversation:
If you could see how one food is made, what would it be?
What is the weirdest ingredient you’ve ever used in a baked recipe?
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