Fleurieu Almond and Olive Oil Cake
A fragrant, golden South Australian cake featuring rich local extra virgin olive oil, ground almonds, and vibrant fresh citrus.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 395 kcal
Equipment
- •22 cm springform cake tin
- •baking paper
- •electric hand mixer
- •large mixing bowl
- •fine zester
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 24 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 395 kcal
Instructions
- 1
Preheat your oven to 170°C fan-forced.
- 2
Grease a 22 cm springform tin and line the base and sides with baking paper.
- 3
Whisk the plain flour, almond meal, baking powder and salt together in a bowl.
- 4
Beat the eggs and caster sugar in a large bowl with an electric mixer until pale and thick.
- 5
Pour in the olive oil slowly while whisking continuously until smooth.
- 6
Stir in the vanilla bean paste, orange zest and fresh orange juice.
- 7
Gently fold the dry almond mixture into the wet batter until just combined.
- 8
Pour the batter into the prepared cake tin and smooth the top.
- 9
Scatter the flaked almonds evenly across the surface.
- 10
Bake for 40 to 45 minutes until golden and a skewer inserted comes out clean.
- 11
Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
- 12
Dust lightly with icing sugar before slicing.
Chef's tips
Choose a fruity, mild extra virgin olive oil rather than an intensely peppery one to let the citrus and nutty flavours lead. The cake tastes even better the next day as the olive oil keeps the crumb remarkably moist.
Ingredient substitutions
- plain flour → gluten-free 1-to-1 plain baking flour
- orange juice and zest → lemon juice and zest
Storage
Store in an airtight container at room temperature for up to four days.
Reheating
Enjoy at room temperature or warm individual slices in a 150°C oven for five minutes.
Common mistakes to avoid
- •Using a harsh or bitter olive oil that overpowers the delicate almond flavour.
- •Overmixing the batter once the flour is added, making the cake heavy.
- •Opening the oven door repeatedly during the first 30 minutes of baking.
Serving suggestions
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