Cat Cora’s Almond Cake with Olive Oil and Orange Zest

When I think of olive oil the first thing that comes to mind is dipping a piece of really good, warm bread into a savory olive oil and enjoying the light flavor combination. Then there’s using it to add flavor to roasted veggies and pasta. The last thing I think about is dessert or cake.

I was sent a couple of bottles of Cat Cora’s new Kalamata and Sita, Crete Greek Olive Oils along with a recipe for an almond cake with olive oil and orange zest. I was hesitant so instead I decided to dip some bread to get a real taste. I fell in love. These olive oils are full of flavor, Greek flavor, but not so over-powering that your food gets lost. I also had no idea that olive oils come from different regions, like french wine. Kalamata is a region in Greece as is Sitia, Crete. The olives from each region have a distinct flavor which create unique olive oils.

Back to that cake, I had to give it a try. Turns out the Kalamata Olive Oil adds just a touch of almond flavor to enhance the ground almonds in the cake which pairs well with the orange zest with just enough sweetness to create a light dessert. After dinner I enjoyed my slice with a cup of tea and all the kids begged for more. In fact, after breakfast the following morning they each got a mini slice. As it turns out olive oil is great for dessert and gives me yet another reminder for my sweet tooth.

Almond Cake With Olive Oil And Orange Zest

Yield: 6 servings


·         3/4 cup Cat Cora’s Kitchen DOP Sitia (Kalamata) extra virgin olive oil

·         1 1/4 cups powdered sugar

·         3 eggs

·         1 1/2 cups all purpose flour

·         1 tsp. baking powder

·         7 ounces finely ground almonds

·         Zest of orange

Prep Time: 20 min.

Cook Time: 60 min.


Preheat oven to 350F. Beat oil, sugar and eggs in a bowl with a wire whisk until light. Combine flour with baking powder, ground almonds and orange zest. Add to oil and sugar mixture stirring in gently. Spread mixture in a greased rectangular pan 22 x11 cm 8.65 x 4.35 inches and bake for 50 minutes. Lower heat to 330F and continue baking for 10 minutes more. Test cake in the center for dryness. If still moist, allow to bake a little longer. Cool cake, remove from pan and dust with powdered sugar.

Read more from Macki on The Family Kitchen and Babies First Year!

Article Posted 5 years Ago

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