Olive Oil Almond Cake

Olive Oil Almond Cake Recipe


1 cup all-purpose flour
1 cup superfine almond flour
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 ½ cup sugar, divided
2 eggs + 4 egg whites
1 tbsp. lemon zest
2 tbsp. lemon juice
1 tbsp. Happy Home Natural Orange Flavor
3 tsp. Happy Home Almond Extract, divided
¾ cup milk
1 cup extra virgin olive oil
2 cups heavy cream
¼ cup powdered sugar
1 pint raspberries
½ cup sliced almonds


  1. Heat oven to 350°F, grease and parchment line the bottom of a 9 inch springform pan.
  2. In a medium bowl, sift together flours, salt, baking powder, and baking soda.
  3. Using a stand or hand mixer whip egg whites and ¼ cup sugar. Whip until stiff peaks, set aside.
  4. In a large bowl whisk together whole eggs, remaining sugar, lemon zest, lemon juice, Happy Home Natural Orange Flavor, 1 tbsp. Happy Home Almond Extract, and milk.
  5. Add half of the flour mixture to the wet mixture. Stir to fully combine. Mix in the olive oil. Mix in the remaining flour mixture.
  6. Carefully fold in 1/3 of whipped egg whites until fully mixed in. Then fold in remaining egg whites.
  7. Tip out mixture into prepared springform pan. Sprinkle top with about 1 tablespoon of sugar. 
  8. Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  9. Cool and remove from the pan.
  10. Using a stand or hand mixer whip heavy cream, powdered sugar, and 2 teaspoons Happy Home Almond Extract to soft peaks.
  11. Serve cake with almond flavored whipped cream, raspberries, and sliced almonds.

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