Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. EVOO is liquid at room temperature, so it lends superior moisture over time. In fact, olive oil cake only improves the longer it sits—this dairy-free version will keep on your counter for days (not that it’ll last that long).
Recipe information
Yield
8 servings
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 400°F. Drizzle bottom and sides of pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess. Whisk cake flour, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Stir together amaretto, lemon juice, and vanilla in a small bowl.
Step 2
Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup plus 2 Tbsp. sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan, smooth top, and sprinkle with more sugar.
Step 3
Place cake in oven and immediately reduce oven temperature to 350°F. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.
Step 4
Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 Tbsp. oil; let it absorb. Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely. For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day before serving.
Do Ahead
Step 5
Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.
Leave a Review
Reviews (28)
Back to TopOMG! So good. In response to an earlier question on this thread, I made this with King Arthur gluten free flour, and it turned out perfectly. Otherwise I followed the recipe exactly, using a delicious fruity olive oil and almond meal. Also, since it was a single pan, I baked it in my countertop toaster oven/ air fryer, and it baked nicely in about 35-40 minutes. I just kept my eye on it the last 10 minutes. We hear so much about what plastic is doing to our bodies and the planet! I wrapped my cake in waxed paper.
Anonymous
Auburn, Alabama
1/21/2024
This was fantastic! I made it as written but love how much is open to interpretation with some of the ingredients i.e. switching up the citrus zest, type of liqueur (hello Campari...), different types of olive oil, almond flour vs. almond meal, and even swapping in some almond extract instead of vanilla (though using less than 2 tsp). The texture was amazing, but it really does get even better the day after you bake it. My one tip: put the springform pan on a parchment lined baking sheet when it goes into the oven. Some sugar melted and dripped onto the bottom of my oven, causing a bit of smoke. Otherwise, a perfect recipe.
Becca
Seattle
8/28/2023
Fantastic and moist! I only have 2 Tablespoons of amaretto so I substituted one tablespoon of Liquor 43. I did top with candied lemon peels. If you don’t have cake flour and use all purpose flouted be sure to take out 2 tablespoons of flour for every cup used. I also used the authors suggestion and used superfine cornmeal I will make this delicious cake again!
Sharon Ianzito
Constantia NY
1/27/2022
I made it by the original recipe first. Absolutely delightful. Second time with dark maple syrup (instead of the liquor) a bit of walnut oil swapped for some of the olive oil and toasted walnuts. Even better!
backstage
Saint John, NB CDN
3/28/2021
This cake fit the bill - flavorful and not rich. I only had a coarse-ground cornmeal and I used that for the recipe. My husband and I both liked the "crunch" and I'll do it that way again since that's what I have in my cupboard.
jherrick1
New York City
2/18/2021
This recipe is delightfully easy, yet feels and tastes incredibly sophisticated. I adore that it is best made a day or two ahead. Pairs well with an infinite number of fruits and toppings, if so desired. And perhaps a wee aperitif.
thiaboggs
Oakland, California
1/30/2021
Excellent cake! Everyone loved it and went for seconds. Easy and delicious.
linda_frances
Lansdale, PA
1/23/2021
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