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I picked this one up from Giada di Laurentiis; the flavors work so well together in savory Mediterranean dishes, and they translate incredibly well to a cake. The olive oil gives it a nice luscious mouth feel. AND... it comes together quickly.


  • * 1 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 3 large eggs
  • 2 tbsp fresh grated orange zest
  • 2 tbsp fresh grated lemon zest
  • 1/4 cup whole milk
  • 3/4 cup extra virgin olive oil
  • 2/3 cup sliced almonds, toasted and crumbled.


  • Preheat oven to 350 degrees.
  • Lightly grease an 8"-diameter cake pan.
  • In a medium bowl, whisk the flour, baking powder and salt to combine.
  • Set aside.
  • In an electric mixer or food processor, combine sugar, eggs, orange zest and lemon zest and beat until combined; mixture should be slightly pale and fluffier, with evenly distributed zest.
  • Add milk and mix to combine.
  • While mixer is running, slowly drizzle in olive-oil until completely combined.
  • Add flour mixture to egg mixture and mix until just combined.
  • Scrape down sides of bowl, add almonds, and mix one last time until just combined.
  • Pour into prepared cake pan.
  • Bake for approximately 35 minutes, or until a cake tester inserted into the center comes out clean.
  • Transfer to a wire rack to cool for fifteen minutes.
  • Remove cake from pan and transfer to platter.

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