FusionMedium · Hot
Almond Flour Olive Oil Cake with Soy-Maple Glaze and Sesame Seeds
A tender, nutty almond flour cake enriched with fruity olive oil and finished with a glossy soy-maple glaze and toasted sesame seeds — Kenji's bridge between Japanese savory and classic American baking.
Prep
15 min
Cook
32 min
Total
47 min
Method
1
Position a rack in the center of the oven and preheat to 175°C (350°F). Grease a 6-inch round cake pan and line the bottom with parchment paper.
3
4
Pour the wet mixture into the dry ingredients and fold with a spatula until a thick, homogenous batter forms. No streaks of flour should remain.
5
Pour the batter into the prepared pan and spread it level. Bake on the center rack for 28-32 minutes, until the surface is deep golden and a toothpick inserted at the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely, about 30 minutes.
6
In a small saucepan, combine 3 tbsp soy-sauce and 3 tbsp maple-syrup. Bring to a gentle simmer over medium heat, stirring occasionally, for 4-5 minutes until the mixture reduces by half and coats the back of a spoon. Remove from heat and let cool for 2-3 minutes.
7
Drizzle the warm soy-maple glaze evenly over the top of the cooled cake. Immediately scatter sesame-seed in an even layer across the glaze. Let the glaze set for 5 minutes before slicing and serving.
D
Nutri-Score
Needs balance
A–E · lower is better · score 16
Calories
401
per serving
High in salt · 975mgCalorie-dense · 401 kcalSource of protein · 13gHigh in fibre · 6g
Protein
13g
Carbs
18g
Fat
33g
Sat. fat
4g
Fiber
6g
Sugar
12g
Sodium
975mg
Balanced FatHigh ProteinLow Carb
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
0.2
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.8m³
Land
17Pt
Runoff
0.04g P
Eggs drives 48% 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
6
Umami
4
Sweet
5
Salty
1
Sour
2
Bitter
0
Spicy
Textures
CrispySilkyTender
Aromas
HerbalNuttySmoky
Kitchen Equipment
Primary Tool
OvenOvenSaucepan6 Inch Round Cake PanMixing BowlMixing Bowl MediumParing KnifeSpatulaWhiskWire RackParchment Paper
Safety & Storage
Allergen Warning
This recipe contains 4 major allergens: tree nuts (almond flour), eggs, soy (soy sauce), and sesame. Always verify all ingredients are from allergen-safe suppliers and check labels for cross-contact warnings.
Cross Contamination
Use dedicated utensils, mixing bowls, and baking pans that have not been in contact with other allergens. Clean all whisks, spatulas, and surfaces thoroughly between uses.
High Risk Population
This cake is NOT safe for individuals with tree nut, egg, soy, or sesame allergies. Consider providing separate servingware and storage containers to prevent cross-contact.
Cooking Temperature
Bake at 175°C (350°F) on center rack until toothpick comes out clean (28-32 minutes). For glaze, simmer soy-maple mixture until reduced by half and coating a spoon back.
Storage
Store refrigerated in an airtight container. The egg and nut content makes this cake perishable. Best consumed within 3-4 days when refrigerated.
Handling
Allow cake to cool completely on wire rack before glazing. Pour warm glaze evenly and immediately scatter sesame seeds before glaze sets (5 minutes).
Shelf Life
Due to egg and nut content, do not leave at room temperature for more than 2 hours. Refrigerate promptly after serving.
Pro Tips
Technique
The glaze is ready when it coats the back of your spoon like syrup — that viscosity means it's hit the right concentration. Pull it off the heat just as it starts to thicken; it'll continue setting as it cools.
Substitution
If almond flour isn't available, swap in an equal amount of hazelnut or walnut flour for a deeper, earthier flavor that still complements the olive oil.
From the chef
When I first made this cake in my Brooklyn kitchen, my neighbor Linda — she swears by box mix brownies — asked me what the heck I was doing pouring soy sauce into batter. I handed her a slice, and she couldn't stop eating it. This cake is my proof that the line between 'savory' and 'sweet' is just a thin drizzle of umami waiting to be crossed.
TagsGluten FreeNuttyUmami SweetTea TimeSoy Glaze
AllergensTree NutsEggsSoySesame
Source: generated · June 12, 2026