Orange Almond Olive Oil Snacking Cake with Citrus Glaze

Why You’ll Love This Recipe

• Moist, tender crumb from olive oil and almond flour, with bright citrus in every bite.
• One-bowl batter and a simple whisked glaze—no mixer required.
• Thin, crackly orange glaze sets beautifully and helps the almonds cling.
• Snackable square format; perfect for brunch, afternoon tea, or gifting.

Grocery List

• Produce: 2 medium oranges
• Dairy: Plain whole-milk yogurt (or Greek yogurt thinned with a splash of milk)
• Pantry: Extra-virgin olive oil, granulated sugar, confectioners’ sugar, all-purpose flour, almond flour, sliced almonds, baking powder, baking soda, vanilla extract, almond extract, fine sea salt

Full Ingredients

For the Cake

• 1 cup (125 g) all-purpose flour
• 1/2 cup (50 g) almond flour
• 3/4 cup (150 g) granulated sugar
• 2 tbsp finely grated orange zest (from 2 medium oranges), divided
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) extra-virgin olive oil
• 1/2 cup (120 g) plain whole-milk yogurt
• 1/3 cup (80 ml) freshly squeezed orange juice
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt

For the Citrus Glaze and Finish

• 1 cup (120 g) confectioners’ sugar, sifted
• 2–3 tbsp (30–45 ml) freshly squeezed orange juice
• 1/2 tbsp finely grated orange zest
• Pinch of fine sea salt
• 1/2 cup (50 g) sliced almonds, lightly toasted

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 350°F (175°C) with a rack in the center. Grease an 8-inch square metal baking pan and line it with a parchment sling (two strips that overhang the sides) for easy removal. Lightly grease the parchment as well.

Step 2: Zest and juice the oranges

Finely zest the oranges, measuring out 2 tablespoons total; reserve 1/2 tablespoon for the glaze. Juice the oranges and measure 1/3 cup (80 ml) for the batter plus 2–3 tablespoons for the glaze. Set aside.

Step 3: Build citrusy wet ingredients

In a large bowl, combine the granulated sugar and 1 1/2 tablespoons of the orange zest. Use your fingertips to rub the zest into the sugar until fragrant and slightly moist—this releases the oils. Whisk in the eggs until slightly thick and pale, about 30–45 seconds. Whisk in the olive oil, yogurt, 1/3 cup orange juice, vanilla, and almond extract until smooth.

Step 4: Combine dry ingredients and mix the batter

In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and whisk gently just until a smooth batter forms and no dry pockets remain. Avoid overmixing to keep the crumb tender.

Step 5: Bake the cake

Scrape the batter into the prepared pan, smooth the top, and tap the pan lightly on the counter to release air bubbles. Bake for 30–35 minutes, until the top is golden, the center springs back to a light touch, and a toothpick inserted in the center comes out with a few moist crumbs (an instant-read thermometer will read about 205°F/96°C).

Step 6: Toast almonds and whisk the glaze

While the cake bakes, toast the sliced almonds in a dry skillet over medium heat, stirring constantly, 3–4 minutes until lightly golden and fragrant (or bake on a small tray at 350°F/175°C for 5–7 minutes). For the glaze, whisk the confectioners’ sugar with 2 tablespoons orange juice, the reserved 1/2 tablespoon zest, and a pinch of salt. The glaze should be thin and pourable; add up to 1 more tablespoon juice if needed.

Step 7: Glaze, finish, and set

Cool the cake in the pan for 10 minutes, then lift it out onto a wire rack set over a sheet of parchment. While the cake is still warm, slowly pour the glaze over the surface, nudging it to the edges with a spoon so it forms a thin, even layer. Immediately scatter the toasted sliced almonds over the glaze and gently press to adhere. Let the glaze set for 20–30 minutes before slicing into 9 squares.

Pro Tips

• For maximum flavor, always rub citrus zest into the sugar before mixing—it blooms the oils.
• Use a good, fruity extra-virgin olive oil; its flavor shines but stays balanced by the orange and almond.
• Weighing ingredients yields the most consistent crumb, especially for flour and almond flour.
• Glaze while the cake is warm to achieve that classic thin, crackly finish.
• To prevent overbaking, start checking at 28 minutes; the top should spring back and not feel wet.

Variations

• Blood Orange Twist: Substitute blood orange zest and juice for a blush-colored glaze and deeper citrus notes.
• Dairy-Free: Use a rich dairy-free yogurt (coconut or almond-based) in place of dairy yogurt.
• Chocolate-Orange: Fold 1/2 cup (85 g) mini dark chocolate chips into the batter; sprinkle a few on top before glazing.

Storage & Make-Ahead

Store the glazed cake, tightly covered, at room temperature for up to 3 days. For longer storage, wrap individual squares and freeze for up to 2 months; thaw at room temperature, then refresh with a light drizzle of additional orange glaze if desired. The cake can be baked a day ahead; glaze shortly before serving for peak crackle.

Nutrition (per serving)

Approximate values per 1 of 9 servings: 360 calories; 20 g fat (3 g saturated); 43 g carbohydrates; 26 g sugars; 2 g fiber; 6 g protein; 180 mg sodium.