If you love almond, then this Amaretto Olive Oil Cake is for you! Super quick and easy to throw together, this cake features amaretto, almond milk, almond flour, and toasted chopped almonds to really bring forward that nutty almond flavor. It’s essentially an almond lover’s dream.
The thing that I love most about this cake, is that it’s just a single-layer topped with a smooth almond-flavored glaze that brings a punch of sweetness to enhance the flavor of the cake without overwhelming it.
This is definitely the kind of cake you can throw together any night of the week. I made this almost daily while trying to get the recipe just right. Which means I’ve had a lot of almond cake and could still go for a slice right now.
The olive oil adds a slightly fruit component to this cake and helps to tone down the sweetness. It also brings in the moisture and is just another factor that helps to enhance the almond flavor, and the toasted almonds in the batter bring a bit of crunch and texture to every bite. The real star of this cake, however, is the amaretto. The amaretto is what does the heavy lifting here.
This cake honestly requires minimal effort to impress but will still have people reaching for a slice.
| Prep Time | 10 minutes |
| Cook Time | 40-42 minutes |
| Servings |
servings
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- 225 grams all purpose flour
- 125 grams almond flour
- 250 grams granulated sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 75 mL extra virgin olive oil
- 50 mL unsweetened almond milk (split in 1/2)
- 50 mL amaretto (split in 1/2)
- 2 eggs large, room temp
- 2 tsp vanilla extract
- 45 grams almonds toasted and chopped
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp unsweetened almond milk
- 1 Tbsp amaretto
- 1/4 tsp salt
- almonds toasted and chopped, for topping (optional)
Ingredients
Amaretto Olive Oil Cake
Amaretto Glaze
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- Place a rack in the center of the oven and preheat to 325°F. Grease and line the bottom of an 8" cake pan. Set aside.
- In the bowl of a stand mixer, or a large bowl if using a hand mixer, weigh out the all purpose flour, almond flour, sugar, salt, and baking powder. Using a paddle attachment, mix on low until the dry ingredients are fully combined.
- Combine the olive oil with 25 mL of the almond milk and 25 mL of the amaretto. With the mixer on low, slowly add the oil, milk, and amaretto mix. Once the dry ingredients are fully coated and begin to resemble crumbs, turn the mixer to medium and allow to mix for 90 seconds.*
- In a measuring cup, whisk together the remaining 25 mL of almond milk, the remaining 25 mL of amaretto, the eggs, and the vanilla extract. With the mixer on low, slowly add this mixture to the bowl, 1/3 at a time. Scrape down the sides of the bowl between each addition, making sure together any dry bits at the bottom. When the batter has come together, add in the toasted and crushed almonds. Mix on low until fully combined.
- Using a spatula, pour the cake mix into the prepared cake pan. Even out the batter in the pan with the spatula.
- Bake 40-42 minutes, until the top springs back to the touch and a toothpick inserted into the center comes out clean or with just a few dry crumbs. Allow the cake to cool in the pan for 10 minutes, then transfer the cake to a wire rack to finish cooling.
- Sift the powdered sugar into a medium bowl. Add in the vanilla extract, almond milk, amaretto, and salt. Whisk until smooth, then pour over the cooled cake using a rubber spatula to gently push the glaze to the edge. If desired, top with additional chopped, toasted almonds. Allow glaze to firm up before serving.
*If using a hand mixer instead of a stand mixer, you may need to mix together the dry ingredients, oil, and milk for an extra minute.