That glaze looks delicious, and I love the sliced almonds in there. One question – is almond flour like oat flour in that it can be made at home with a food processor? Or is it a better option to buy it?
This looks delicious! On Sunday I made a yogurt cake (orangette’s recipe) with olive oil in place of canola oil and it was wonderful. I’ve started making things like zucchini bread with olive oil too and it always comes out great.
Hi Ileana- I always buy it, but mostly out of laziness. I have occasionally come across people writing about making their own, so do a quick search to read about techniques. I would guess it is easier to get almond meal (coarser grind) than flour at home.
Hey Connie- I hear you. I use an Arbequina for baking which you can find in most shops that sell a range of olive oils (Arbequina is a type of olive that is mostly used for oil). It is pretty buttery and mild, but still has good olive oil flavor. If you can, I would recommend investing in a nicer bottle of oil for baking. If you happen to have access to a store that just sells olive oil you can sample of a bunch of oils and find one that works for you.
How serendipitous! I came here looking for the proportions for the lime/grapefruit/ginger juice and I was greeted with a lovely photo of an olive oil cake! I was planning on serving olive oil cake at a dinner party this weekend, and now I will be trying this recipe rather than the one I usually use. It sounds delightful.
I love this! Looks so delicious, I will have to make for brunch. And, as a side note, since I have chocolate allergies, I LOVE that your blog shies away from cocoa-laden recipes. So refreshing. Congrats on the win and keep up your awesome work!
It looks like you’ve disabled comments on your Marriage post, so I will leave my note here to say that your post brought tears to my eyes. What a gorgeous picture of love and commitment to contrast with the hate and intolerance in NC. I will be lucky to create a marriage half as beautiful as yours.
I was just about to say the same thing as Jessica above. Your marriage post made me teary eyed. It’s sad that some people can be so ignorant and mean. Sometimes it seems like we as a society have come so far, and sometimes it seems like we haven’t at all.
I love Lottie + Doof, and congratulations on your marriage you two make a handsome couple! Sending you love from Canada.
There wasn’t anywhere to comment on the Marriage blog, so I am commenting here. I am from North Carolina and right now, I am terribly embarrassed about this. I talked until my face was blue to enlighten people of what the Amendment 1 was about and what it actually meant. If you look at the map, all the counties in NC that had cities or major universities voted against it. But, NC, I am embarrassed to say has alot of rednecks and stupid people in the eastern half and western half of the state and they voted for A1.
I voted against this amendment. I feel your pain and I think this is a disgrace to NC.
Thanks for all of your good work! North Carolina is also full of awesome people like you, I know. But yes, it is frustrating. And it is frustrating across the board, not just in one state. And it is frustrating that marriage is having to become such a big issue when there are so many other serious problems. But here we are. Keep up the good work! And thanks for writing.
Tim, the cake sounds amazing, as do all of your recipes. So far, I’ve made your Fruit and Nut Bars, Poppy Seed salad dressing and the heavenly Cherry, Pistachio Oatmeal Cookies…but that is not why I am writing. I am writing to thank you for the wedding photo and comments you published earlier today. You are right, today was letdown for all of us who are tired of being treated like second-class citizens by those who feel that marriage can only be defined as a union between a man and a woman. Sadly, I was not surprised by the outcome.
I am however, still hopeful that in my lifetime you and I will be able to share the same privileges afforded to others. It takes courage to put your personal life out there in the public eye, to willingly subject yourself to the scrutiny of people you do not know, but I admire and applaud you for it. You are helping to show the world that we ARE the norm; we live, eat, breathe and love just like everyone else. So, thank you.
Please do not be discouraged. We have come so far, and progress, though slow, is still progress.
I have been a silent reader here for a while (I swear this summer I’ll get around to making that chocolate caramel tart, which is what first caught my eye) and I happen to be a big fan of olive oil cakes (my go-to is a lemon olive oil cake based originally on a citrus olive oil cake in Rustic Fruit Desserts), but that’s not what led me to comment for the first time. I just wanted to be one more voice (because there can’t be enough voices) offering my support and my conviction that we will get there someday. Progress is painfully slow, yes, but although we aren’t taking two steps forward for each step back, I think we’re at least taking one and a quarter. Know that there are so many people out there who know what is right and will fight for it, and that those who don’t catch up will eventually just be kicked along for the ride.
That’s really funny– I blogged about this very cake last month and brought it to a friend’s moving day party. It was delicious. I think it is only second to her Zucchini Cake with Crunchy Lemon Glaze. Gina De Palma is a genius. Know who’s not a genius? Legislators in North Carolina. What a disgrace. What a shame. The idea of two men in a loving relationship is just too much. They think marriage is between a man and a woman (and when it comes to Southern Republicans…and another woman…and another woman.) Good grief. At least Obama took a stand. Finally! Congrats on Saveur, by the way.
Just want to let you know how much I enjoy your site. Love the recipes and have made a number of them-with great success. I’m sort of late to the party about your wedding but congratulations whenever it was. Awfully proud of Obama’s speech today. I certainly hope we have him around for another term. All my best wishes to you both.
just felt the need to jump onto your comment-radar and tell you how much i love your blog! i happily discovered it through saveur’s voting list for best blogs (congratulations, by the way) and now have been drooling on a regular basis over your photos and great recipes. please keep it up, i want to read more!! :)
This cake was fabulous. I made it today using blood oranges and clementines and a bit of hazelnut and almond meal instead of almond flour. It was perfectly moist and full of texture and just plain delicious. Thanks so much!
This cake was one of the best parts of my weekend! The brown butter glaze is genius. Trying to think of other things I could slather it on. My cake was done at 30 mins, for the reference of others. Thanks for a great recipe!
oh thank you for this recipe – i made it for my mum on sunday and we all were totally taken with the glaze. mum’s favourite thing is caramel and it was amazing how caramelly that brown butter turned. seriously good tasting times.
Tim, I did make this cake gluten free and it turned out beautifully :) So, in place of the cup of flour I used 1/2 cup brown rice flour and 1/2 cup of Pamela’s Products Pancake and Baking mix and didn’t adjust the baking powder at all. Wonderful recipe…everyone loved it and no-way can you tell it’s gluten free :) Thanks again. <3
I want to tell you, Tim, that your blog always wants to make me laugh, cry, and (sometimes) rage at the injustices in both Canada and the US. It’s no wonder that Saveur had the “good taste” (pun intended!!) to name your blog the best of 2012. Congratulations!
And Tim? You’re torturing me with the photos of this cake! I’m supposed to be on a diet, and how can I stick to my diet with these drool-worthy photos on my oversized monitor? Huhh?!
My (Canadian) cousin lives in North Carolina with her family. They’re lefties, and she “warned” me before I visited that there are a lot of intolerant people there. Keep on plugging for same-sex marriage. I firmly believe that EVENTUALLY everyone will realize that love comes in different shapes, sizes, flavours [Canadian spelling here!], and savours. As you said there are so many “worthy” injustices to fight over. When will we learn to get along?!
I have never made an olive oil cake but this is on my agenda this weekend. It sound absolutely amazing, and I adore every single flavor of this recipe.
Thanks so much for sharing something that looks (and most likely tastes!) so delightful!
I made this cake today for somebody’s birthday and it was a HUGE hit!! Everybody was raving. One small note though—in the recipe it doesn’t indicate when you are supposed to add the kosher salt to the mix. I caught it and added it right at the end and everything turned out fine, but I assume if should have been included with the other dry ingredients in the beginning when they were set aside? Thanks for the recipe! I love the blog.
Wow! This recipe looks great! I would make it right now but the family are sleeping so I probably shouldn’t start crashing around in the kitchen. As I’m gluten free, I will substitute with GF Flour. Can’t wait to try it tomorrow. Thanks for the inspiration.
I’m new to your blog. your olive oil cake looks delish, the blog as a whole is beautiful, and you are right: people should evolve faster (re your marriage post above.) Meanwhile, thanks for being yourself.
Although i appreciate the irony of putting a brown butter glaze on an olive oil cake, i’m curious about trying something more like… an olive oil glaze. all of your recipes look delicious. now i need to try the whole wheat shortbread, too.
Finally got around to making this. The absolute easiest and most delicious cake ever! I doubled the recipe, and substituted whole wheat pastry flour for the AP flour. i served it to a crowd and most of my guests wanted the recipe. I added a step and brushed the still-warm cakes with Amaretto liquor. The cakes did not need the moisture, but it added another layer of flavor. The leftovers lasted another 4 days. Thanks for this Tim, and for your excellent website!
I love this cake, especially since I am currently eating dairy free and there are few delicious dessert options. I made the cake with a simple lemon glaze (lemon juice and confectioners sugar) and it came out great. Thank you!
I want to make this tonight to serve tomorrow. Do you think I should just keep the cake on the counter or in the fridge overnight. And would you recommend glazing tonight or just waiting until tomorrow?
I almost always use olive oil for cakes as they are always moist.
I quite forget to mention this (why should I, as for me, it is is normal) to visitors or when I give gifts.
A lot of people are surprised by it when they ask for the recipes. I am surprised half of Europe have not given up the other fats in cakes by now as they must have all passed it about by now.
I was dubious too, but as I read it in a muffin book I just assumed it was a slightly different and quick way to cook. I did not realise how moist the cakes would be, that they never stick in the pans anymore and they are still lovely after freezing. I would say, do try it and see for yourself!
This cake looks beautiful. I made it this morning. While it was baking the top edges smoothed out nicely, but in the center/top there was a mound of bubbles that never broke and turned quite dark. The cake looked quite ugly when it was finished – though tasted great. Any ideas what happened?
Hi! I want to make a pretty layer cake for my friend’s birthday, and she really wants an almond cake; do you think this would work well in layers, with a slightly thicker frosting, or would it be very heavy?
Also, I would love any recommendations for frosting ideas. I want to mix in cardamom between the layers, but otherwise I’m not sure.
Hi Isabella- I don’t think this would make a good layer cake and I don’t think frosting it is a good idea. But it is a lovely cake as is. Maybe you can find a more traditional almond layer cake elsewhere?
Made this last night and it was wonderful. We used lemon instead of orange, and topped it with a lemon syrup which we mixed some olive oil into instead of the glaze and served it with yoghurt. So moist – we finished the whole cake between 4 of us!