MediterraneanMedium · Warm
Almond and Olive Oil Cake with Honey and Lemon
A moist, fragrant cake made with olive oil and almond flour, finished with honey and bright lemon. Inês would say this is the kind of cake her avó would have made on a quiet afternoon — simple, honest, and golden.
Prep
15 min
Cook
35 min
Total
50 min
Method
1
Preheat your oven to 180°C (350°F). Grease a 23-cm (9-inch) round cake pan with a little olive oil and line the base with parchment paper.
2
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and fine salt until evenly combined. Set aside.
3
In a separate bowl, whisk together the eggs, white sugar, olive oil, honey, and lemon zest until smooth and slightly thickened, about 1 minute.
4
Pour the wet ingredients into the dry ingredients and fold gently with a wooden spoon until just combined — do not overmix. A few streaks of flour are fine.
5
Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, until the top is deep golden and a skewer inserted into the centre comes out clean.
6
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. While still warm, drizzle with the 2 tablespoons of honey mixed with 1 tablespoon of lemon juice. Scatter the sliced almonds over the top.
7
Allow to cool completely before slicing. Serve with an extra drizzle of honey and a whisper of lemon zest, if you like.
C
Nutri-Score
Fair balance
A–E · lower is better · score 9
Calories
634
per serving
High in sugar · 34gCalorie-dense · 634 kcalSource of fibre · 6g
Protein
13g
Carbs
59g
Fat
41g
Sat. fat
5g
Fiber
6g
Sugar
34g
Sodium
242mg
MediterraneanPescatarian FriendlyVegetarianDiabetesHeart HealthyNut AwareBalanced IndulgenceWhole Grain Aware
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
0.3
per serving
CCarbonAEU all-round· carbon sets the grade
Water
1.1m³
Land
26Pt
Runoff
0.05g P
Olive Oil drives 36% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
8
Sweet
4
Salty
4
Sour
3
Bitter
1
Spicy
Textures
CrispyTender
Aromas
CitrusFloralHerbalNutty
Kitchen Equipment
Primary Tool
Conventional OvenSafety & Storage
Allergen Warning
This cake contains almond products. It may be produced in a facility that also processes other tree nuts, peanuts, or wheat. Verify with suppliers if serving sensitive individuals.
Cross Contamination
Use dedicated mixing bowls and utensils for the almond flour to prevent cross-contact with other allergens. Clean equipment thoroughly between uses if preparing multiple recipes.
Cooking Temperature
Bake at 180°C (350°F) for 30-35 minutes until the internal temperature reaches at least 74°C (165°F) to ensure egg proteins are fully cooked and safe for consumption.
Handling
Allow cake to cool properly before glazing with warm honey-lemon mixture. The honey drizzle on warm cake improves adhesion but ensure cake structure is set.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week. The olive oil content helps maintain moisture but also makes it perishable.
High Risk Population
Do not feed honey glaze to children under 12 months of age due to infant botulism risk from natural honey. Use caution when serving to elderly or immunocompromised individuals.
Pro Tips
Technique
When you fold the wet into the dry, stop the moment it comes together. A few streaks of flour in the batter are not laziness — they are the secret to a cake that stays tender rather than tough.
Substitution
If you have orange instead of lemon, use it — the cake will bloom differently, softer and sweeter, but still honest. Do not reach for anything bottled when a piece of fresh fruit will do.
From the chef
My avó never owned a stand mixer, and I never missed one. This cake — golden from olive oil, fragrant with lemon, the honey pooling in the cracks as it cools — is the kind of thing she would have baked on a still afternoon in Aveiro, when the lagoon mist rolled in and the house smelled like warm flour and sea air. It asks for nothing fancy, only your patience, a good pour of olive oil, and the willingness to let it be simple.
TagsOlive Oil CakeAlmond CakeHoneyLemonDessertSweet
AllergensWheatTree NutsEggsSulfites
Source: generated · June 12, 2026