Orange & Almond Olive Oil Cake

I’ve had this cut out recipe stuck in my recipe book for the longest time. The steps were simple and inviting, but because I have been busy attempting other tart recipes, I’ve therefore shelved this to one corner for a while now. Here it is back in my mind again, and since I’ve got orange juice in the fridge and lots of oranges, it’s probably the best time now to bring this recipe out again.

Since the recipe uses ground almond as its base ingredient, I would expect the cake to turn out slightly denser even though there’s loads of eggs whisked into it. And I wasn’t wrong to expect that at all because it did turn out to be a dense cake. However, the texture and taste remains light and fruity – a very appetising slice to have at any time of the day. I ended up liking this cake a lot!

Love this combination of ground almonds with fresh fruits for a cake. Have never thought they could be a perfect match made in heaven, but now I am a total convert.


  • Egg white: 3
  • Whole egg: 3
  • Sugar: 1 cup
  • Orange peel: 2 oranges, grated
  • Ground almond: 250g
  • Baking powder: 1 heaped tsp
  • Salt: a pinch
  • Orange juice: 1/2 cup
  • Olive oil: 3/4 cup
  • Icing sugar: to dust the cake


  1. Preheat oven at 190 degrees Celsius.
  2. Whisk together egg whites till stiff peaks form. Set aside.
  3. Whisk together whole eggs and sugar till thickened.
  4. Whisk in orange peels, followed by almond, baking powder, salt, orange juice & olive oil till just combined.
  5. Fold egg whites into orange mixture. Pour into baking pan with greased baking paper.
  6. Bake 30min till golden brown.
  7. Leave to cool before slicing.
  8. Serve with fresh orange slices and icing sugar (optional).

1 x 21cm cake (approximately 8 slices)

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