MediterraneanMedium · Room Temp
Rustic Olive Oil and Honey Almond Cake with Paprika Glaze
A rustic, warmly spiced almond cake enriched with good olive oil and honey, finished with a glossy paprika glaze that nods to the Atlantic coast.
Prep
15 min
Cook
32 min
Total
47 min
Method
1
Preheat your oven to 180°C (350°F). Line a 9-inch round cake pan with parchment paper and brush lightly with olive oil.
2
In a large bowl, whisk together all-purpose flour, almond flour, white sugar, baking powder, and fine salt until evenly combined.
3
In a separate bowl, beat the eggs, then whisk in olive oil, honey, and vanilla extract until smooth.
4
Pour the wet ingredients into the dry ingredients and fold gently with a wooden spoon until just combined — do not overmix.
5
Fold in the roughly chopped almonds.
6
Pour the batter into the prepared cake pan and spread it level with a spatula.
7
Bake on the middle rack for 28-32 minutes, until the top is deep golden and a skewer inserted in the center comes out clean.
8
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
9
10
Drizzle the warm paprika glaze over the cooled cake in a rustic, uneven pattern, letting it pool and drip down the sides.
11
Let the glaze set for 5 minutes before slicing. Serve at room temperature, with a drizzle of extra honey if you like.
C
Nutri-Score
Fair balance
A–E · lower is better · score 9
Calories
743
per serving
High in sugar · 41gCalorie-dense · 743 kcalSource of fibre · 7g
Protein
15g
Carbs
74g
Fat
46g
Sat. fat
6g
Fiber
7g
Sugar
41g
Sodium
244mg
MediterraneanVegetarianBalanced IndulgenceHeart HealthyAntioxidant RichModerate Protein
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
1.2m³
Land
30Pt
Runoff
0.06g P
Olive oil drives 28% 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
4
Umami
7
Sweet
2
Salty
1
Sour
3
Bitter
3
Spicy
Textures
CrunchyDenseMoistTender
Aromas
HerbalNuttySmokySweet
Kitchen Equipment
Primary Tool
OvenSafety & Storage
High Risk Population
Raw eggs in batter present salmonella risk. Immunocompromised individuals, pregnant women, young children, and elderly should avoid tasting unbaked batter. Bake until internal temperature reaches 180°F (82°C) and center is completely set.
Cooking Temperature
Oven must preheat to 180°C (350°F) before baking. Verify with internal thermometer - center of cake must reach 180°F (82°C) and skewer must come out clean after 28-32 minutes to ensure egg proteins are fully cooked.
Cross Contamination
Tree nut allergens present from almond flour and chopped almonds. Wash all utensils, mixing bowls, and surfaces thoroughly with soap and water after handling almonds if used for other foods. Store away from other nut varieties.
Storage
Cool completely before glazing. Store glazed cake in airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture and flavor.
Allergen Warning
This cake contains tree nuts (almonds) and eggs. Verify all guests have no allergies before serving. Clearly label when sharing.
Handling
Use clean utensil to fold almonds into batter - avoid overmixing which can develop gluten and create tough texture. When glazing warm cake, ensure glaze is warm not hot to prevent burns.
Infant Safety
This recipe contains honey (0.58 cups total), which presents a botulism risk for infants under 12 months. While baking destroys C. botulinum spores, exercise caution when serving this cake to families with young children. Clearly label that the cake contains honey.
Pro Tips
Technique
Fold the batter like you're tucking in a sleeping child — gently, and only until the flour disappears. Overworking will make the crumb tight instead of that open, rustic texture we're after.
Substitution
If you want to play with the glaze, a pinch of sea salt brings out the honey's depth the way the Atlantic brings out flavor in everything it touches. Start with just a small pinch.
From the chef
This cake earns its weight from olive oil and honey — no butter, no fuss. Almond flour gives the crumb a quiet richness that all-purpose alone cannot manage, and the chopped almonds in the batter add a little bite against the soft interior. It bakes deep golden and comes out dense in the best way. The glaze is the move: honey, smoked paprika, and a thread of olive oil warmed together until glossy, then drizzled uneven over the top. That paprika note in something sweet is unexpected and completely right.
TagsSweetCakeHoneyAlmondOlive OilPaprikaRusticVegetarianBaking
AllergensTree NutsEggsWheat
Source: generated · June 12, 2026