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Raspberry Almond Olive Oil Cake

A close-up of a moist slice of Raspberry Almond Olive Oil Cake topped with fresh raspberries and slivered almonds.
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A moist cake recipe using olive oil, featuring the flavors of almond and fresh raspberries.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup extra virgin olive oil
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup almond flour
  • 1 cup fresh or frozen raspberries
  • 1/4 cup sliced almonds for topping
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk the granulated sugar and eggs until pale and slightly thickened, about 2 minutes.
  4. Slowly stream in the olive oil while whisking constantly until fully incorporated.
  5. Whisk in the milk and vanilla extract until just combined.
  6. Gently fold the dry ingredients into the wet ingredients until just mixed. Do not overmix.
  7. Fold in the almond flour and half of the raspberries until evenly distributed.
  8. Pour the batter into the prepared pan. Gently scatter the remaining raspberries and the sliced almonds over the top.
  9. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. Dust with powdered sugar before serving, if desired.

Notes

  • Use a good quality, mild extra virgin olive oil for the best flavor.
  • If using frozen raspberries, do not thaw them before adding them to the batter.
  • For a brighter flavor, add the zest of one lemon to the wet ingredients.

Nutrition

Find it online: https://recipesfleet.com/raspberry-almond-olive-oil-cake-recipe/