My sister makes olive oil cake all the time so that whenever guests come over, she has something to serve them. I had to make it after listening to her rant and rave about it for so long. I found this recipe on I Heart Eating and modified it a bit.


  • 1 ¾ cups (210 g) all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt

  • 3 large eggs

  • 1 1/2 cups (297) g granulated sugar divided

  • 1/2 teaspoon almond extract

  • ¾ cup extra-virgin olive oil

  • ¾ cup of almond milk

  • 1/4 cup sliced almonds

  • Powdered sugar optional


  • Preheat oven to 350 F. Grease a 9-inch springform pan.*

  • Whisk flour, baking powder, and salt together in bowl. Set aside.

  • Using a mixer fitted with the whisk attachment, beat eggs on medium speed until foamy, about 1 minute.

  • Add 1 1/3 cups sugar and almond extract.

  • Beat on high until mixture has thickened and is and pale yellow, about 3 minutes.

  • Reduce speed to medium and, with mixer running, slowly stream in oil.

  • Mix until oil is fully incorporated, about 1 minute.

  • Add half of flour mixture, and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed.

  • Add milk and mix until combined, about 30 seconds.

  • Add remaining flour mixture, and mix until just incorporated, about 1 minute, scraping down bowl as needed.

  • Pour batter into prepared pan.

  • Sprinkle almonds over the batter.

  • Sprinkle remaining sugar (a generous 2 tablespoons) over almonds and batter.

  • Bake about 40-45 minutes, or until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached.

  • Transfer pan to wire rack and let cool for 15 minutes.

  • Remove side of pan and let cake cool completely, about 1 1/2 hours.

  • Dust with powdered sugar, if desired.

  • Cut into wedges and serve.