Citrus Olive Oil Cake
Vibrant citrus meets high-quality olive oil in this elegant, flourless cake.
Vibrant citrus. High-quality olive oil. A moist, flourless crumb that stays tender for days.
Use a high-quality, mildly-flavored extra-virgin olive oil. The oil defines the flavor.
The fit, timing, and key move are all here. If it is a yes, go straight into cook mode.
Vibrant citrus meets high-quality olive oil in this elegant, flourless cake.
Timing note: 50 mins
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What matters before the pan gets hot
The shortest path to understanding the dish, the key move, and whether tonight is the right time to cook it.
The Hook
This is the most versatile cake in your repertoire. Serve it with a dollop of Greek yogurt or a simple dusting of powdered sugar.
The Technique
Olive oil is a liquid fat that doesn't solidify at room temperature, which is why this cake stays incredibly moist compared to butter-based cakes.
The History
Mediterranean coastal tradition
Food Facts
Sourced notes. Tap to verify.
Unlike butter, which is 15-20% water, olive oil is 100% fat. This results in a more tender crumb as there is less water to react with flour proteins to form gluten.
Vibrant citrus. High-quality olive oil. A moist, flourless crumb that stays tender for days.
Nutrition per Serving
Estimated valuesSatiety
Data estimatedTechnique, context, and fallback plans
The reason the method works, the prep you can do early, and what to change if the dish starts drifting.
This cake is about the chemistry of fat. By using extra-virgin olive oil instead of butter, we get a crumb that stays tender long after traditional sponges go stale. Almond flour and cornmeal provide a rustic, satisfying bite that feels both elegant and grounded. It's heartier than you'd expect from a flourless cake, making it suitable for anything from a fast afternoon snack to a late-night dessert.
Cake is too oily.
Ensure you measured the oil accurately. Use a kitchen scale if possible. Also, ensure the cake is fully cooled before slicing, as it sets while cooling.
Center is sinking.
The cake may be underbaked. Almond flour cakes can look done on top but be raw in the middle. Use the toothpick test and ensure it comes out clean.
Use this in Focus
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Set up, cook, and remember what worked
The mise, the method, your notes, and the next recipes to master after this one lands.
The Setup
- 9-inch springform pan
- Large mixing bowl
- Whisk
- Microplane or zester
- Wire cooling rack
The Mise en Place
5 of 11Your prep station before cooking begins
Dry (0/5)
Chef's Notes
The flavor actually improves on day two as the citrus oils meld with the almond flour.
PREP
Heat oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
WHISK
In a large mixing bowl, whisk together the almond flour (2 cups), sugar, cornmeal (⅔ cups), baking powder (1½ tsp) and sea salt until combined.
Ensure no large lumps of almond flour remain.
MIX
Add the eggs (3 pieces), olive oil, extracts, citrus zest, and citrus juice. Stir until evenly combined.
Do not skip the zest. It holds the flavor — period. • Smooth, glossy golden batter • Bright floral citrus aroma
BAKE
Time-sensitivePour the batter into the springform pan. Bake for 35 to 40 minutes.
Golden edges pulling away from the pan
A toothpick inserted in the center should come out clean.
COOL
Transfer the cake to a wire rack and cool for at least 15 minutes before removing the sides.
Service Log
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