Toasted Almond and Orange Blossom Olive Oil Cake

Position rack in the center of the oven and preheat to 180°C (350°F). Spread the almonds in a single layer on a baking sheet and toast until golden and fragrant, about 8 to 10 minutes. Watch carefully—almonds go from toasted to burnt quickly. Let cool completely, then roughly chop. Reserve 2 tablespoons for garnish if desired.

Grease a 9-inch round cake pan with a little olive oil and line the bottom with parchment. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, crack the eggs and add the sugar. Whisk vigorously by hand or beat with a stand mixer on medium-high for 3 to 4 minutes until the mixture is pale, thick, and falls in ribbons from the whisk.

With the mixer running on low, slowly drizzle in the olive oil in a thin, steady stream. Continue whisking until fully emulsified and smooth.

Add the orange blossom water, vanilla extract, and orange zest. Mix briefly to combine—the batter should be glossy and fragrant.

Add the flour mixture in two additions, folding gently with a spatula after each. Fold just until no dry streaks remain—do not overmix or the crumb will be tough.

Fold in the chopped toasted almonds, reserving a small handful for topping.

Pour the batter into the prepared pan and smooth the top. Scatter remaining almonds over the surface, pressing them lightly into the batter.

Bake for 35 to 40 minutes, until the top is deep golden and a skewer inserted in the center comes out clean. The cake should feel firm at the edges with a slight spring in the center.

Cool in the pan on a wire rack for 15 minutes, then run a knife around the edge and invert onto the rack to cool completely. Serve warm or at room temperature.