Amaretto Olive Oil Cake
An almond lover’s dream, this Amaretto Olive Oil Cake brings all the almond flavor. With its moist pound cake-like crumb, this is a great slice for breakfast, a tea time or coffee break snack, or dessert. Yields 1-8″ round cake. 8-12 servings depending on the size of the slice.
Servings Prep Time
8-12servings 10minutes
Cook Time
40-42minutes
Servings Prep Time
8-12servings 10minutes
Cook Time
40-42minutes
Ingredients
Amaretto Olive Oil Cake
Amaretto Glaze
Instructions
Amaretto Olive Oil Cake
  1. 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.
  2. 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.
  3. 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.*
  4. 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.
  5. Using a spatula, pour the cake mix into the prepared cake pan. Even out the batter in the pan with the spatula.
  6. 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.
Amaretto Glaze
  1. 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.
Recipe Notes

*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.

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