MediterraneanMedium · Room Temp
Almond Flour Olive Oil Cake with Honey and Lemon
A moist, fragrant gluten-free cake made with nutty almond flour and fruity olive oil, scented with lemon and drizzled with honey. Simple to throw together, impressive on the table.
Prep
15 min
Cook
30 min
Total
45 min
Method
1
Preheat oven to 180°C (350°F). Grease a 20-cm (8-inch) round cake pan with a little olive oil and line the base with parchment paper.
2
In a large bowl, whisk together almond flour, baking powder, and salt until evenly combined. Set aside.
3
In a separate bowl, whisk eggs vigorously until slightly frothy, about 1 minute. Pour in olive oil and honey, whisking until smooth. Stir in white sugar, lemon zest, lemon juice, and vanilla extract until fully incorporated.
4
Pour the wet mixture into the dry ingredients and fold with a spatula until a smooth, thick batter forms — no dry pockets. The batter should be pourable but not watery.
5
Pour batter into the prepared pan and spread level with a spatula. Bake on the centre rack for 28-32 minutes, until the top is deep golden and a skewer inserted in the centre comes out clean.
6
Cool in the pan for 10 minutes, then turn out onto a wire rack. Peel off parchment and let cool completely, about 30 minutes more.
C
Nutri-Score
Fair balance
A–E · lower is better · score 10
Calories
612
per serving
High in sugar · 43gCalorie-dense · 612 kcalSource of fibre · 8gLow salt · 145mg
Protein
15g
Carbs
55g
Fat
41g
Sat. fat
5g
Fiber
8g
Sugar
43g
Sodium
145mg
Gluten FreeMediterraneanAnti InflammatoryHeart HealthyLow SodiumWhole Grain
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.3m³
Land
21Pt
Runoff
0.05g P
Egg drives 37% 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
3
Umami
9
Sweet
1
Salty
6
Sour
1
Bitter
0
Spicy
Textures
MoistSmoothTender
Aromas
CitrusFloralFruityHerbal
Kitchen Equipment
Primary Tool
OvenOvenStand MixerMeasuring CupsMeasuring SpoonsMicroplane GraterMixing BowlPastry BrushSieveSilicone SpatulaWhiskWire RackCake Pan LinerNonstick SprayParchment Paper
Safety & Storage
Cooking Temperature
Bake cake at 180°C (350°F) for 28-32 minutes until a skewer inserted in the center comes out clean. Ensure proper internal temperature is reached to eliminate any risk from raw egg in batter.
Cross Contamination
Use dedicated equipment and preparation surfaces for almond flour if preparing for individuals with severe tree nut allergies. Clean all bowls, whisks, and spatulas thoroughly between uses.
Allergen Warning
This recipe contains tree nuts (almond flour) and eggs. Clearly label finished cake to alert guests with known allergies. Consider preparing allergen-free portion in separate container before adding almond flour to main batch.
High Risk Population
Exercise caution when serving this cake to young children, elderly individuals, or immunocompromised persons due to raw egg risk before baking. Ensure complete baking before serving to vulnerable populations.
Storage
Store cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. The honey content and olive oil help preserve moisture but also require proper storage to prevent spoilage.
Handling
Allow cake to cool completely before applying glaze. The glaze contains honey which can attract insects if left uncovered. Pour glaze over cooled cake only after it has reached room temperature to prevent condensation inside the structure.
Pro Tips
Technique
When you're folding the wet into the dry, go gentle — you're coaxing the batter together, not wrestling it. Overwork it and you'll lose that lovely, tender crumb we want in a good almond cake.
Substitution
A wildflower honey works beautifully here, but if you've got a good orange blossom honey in the cupboard, use it — the floral notes will make this cake sing even louder.
From the chef
Almond flour and olive oil make a cake that is moist and nutty and fragrant in a way that butter just cannot match — the oil keeps every crumb tender while the almonds give the whole thing a gentle richness. Lemon zest and juice go in with the batter, and honey adds sweetness without weight. It bakes to a deep golden top in about half an hour, and then a honey-lemon glaze drips down the sides while it cools. Simple to throw together, genuinely impressive on the table. The kind of thing that makes people ask what is in it, because it tastes like more effort than it actually was.
TagsGluten FreeDairy FreeOlive OilHoneyLemonBakedMoistNuttyCitrus
AllergensTree NutsEggs
Source: generated · June 12, 2026