Name: Rustic Olive Oil Citrus Egg Cake
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
Ingredients: 3 large eggs; 3/4 cup granulated sugar; 1/2 cup olive oil; 1/4 cup orange juice; 1 tablespoon orange zest; 1 teaspoon vanilla extract; 1 cup almond flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons sliced almonds (optional, for topping); Powdered sugar, for dusting

Rustic Olive Oil Citrus Egg Cake

BakedCherry1589

This Rustic Olive Oil Citrus Egg Cake is designed to celebrate the simplicity and richness of eggs, using a one-bowl technique for easy cleanup and a tender, moist crumb. The olive oil ensures the cake stays lush and flavorful, while bright orange juice and zest add bold flavor and a sunny hue. Almond flour keeps it gluten- and grain-free, and a scattering of sliced almonds gives a lovely texture contrast. Finished with a dusting of powdered sugar, this cake is perfect for breakfast, snack, or dessert—rustic, beautiful, and packed with comforting flavor.

Ingredients

Instructions

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the eggs and granulated sugar until light and slightly frothy, about 2 minutes.
Add the olive oil, orange juice, orange zest, and vanilla extract to the bowl. Whisk until well combined.
Stir in the almond flour, baking powder, and salt until the batter is smooth and thoroughly mixed.
Pour the batter into the prepared cake pan. Sprinkle the sliced almonds evenly over the top, if using.
Bake for 28-32 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar just before serving.