MediterraneanMedium · Room Temp
Lemon Olive Oil Almond Cake with Honey and Mint
A tender, fragrant cake made with fragrant olive oil, bright lemon, and crunchy almonds, finished with a shimmering honey-mint drizzle. Simple ingredients, maximum sunshine.
Prep
20 min
Cook
45 min
Total
1h 5m
Method
1
Zest both lemons into a bowl, then juice them — you need 4 tbsp of juice total. Set aside.
2
Roughly chop the almonds and set aside.
3
4
In a medium bowl, whisk together the all-purpose-flour, almond-flour, baking-powder, and salt until evenly combined.
5
In a large bowl, whisk the egg and white-sugar together vigorously for 1 minute until slightly pale.
6
Stream in the olive-oil and whole-milk while whisking, then add the lemon zest and lemon juice. Whisk until smooth.
7
Add the dry ingredients to the wet ingredients in two additions, folding gently with a wooden spoon until just combined — a few streaks of flour are fine.
8
Fold in the chopped almond, reserving a small handful for garnish.
9
Pour the batter into the prepared tin and smooth the top. Scatter the remaining chopped almond over the surface.
10
Bake 40–45 minutes, until the top is deep golden and a skewer inserted at the centre comes out clean.
11
Cool in the tin on a wire rack for 10 minutes, then turn out and cool right-side up for another 15 minutes before glazing.
12
C
Nutri-Score
Fair balance
A–E · lower is better · score 8
Calories
559
per serving
High in sugar · 36gCalorie-dense · 559 kcal
Protein
9g
Carbs
60g
Fat
34g
Sat. fat
5g
Fiber
4g
Sugar
36g
Sodium
235mg
VegetarianHeart HealthyLow Sodium OptionBalanced MacrosLow Saturated FatMediterranean StylePlant ForwardWhole Grain Option
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
0.3
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.2m³
Land
23Pt
Runoff
0.05g P
olive-oil drives 35% 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
8
Sweet
2
Salty
7
Sour
2
Bitter
0
Spicy
Textures
MoistNuttyStickyTender
Aromas
CitrusFloralFruityHerbalNutty
Kitchen Equipment
Primary Tool
OvenOvenSaucepanCake Tin 23cmChef KnifeCutting BoardFine StrainerMeasuring CupsMeasuring SpoonsMicroplaneMixing BowlMixing Bowl MediumRubber SpatulaWhiskWire RackWooden SpoonNonstick SprayParchment Paper
Safety & Storage
Cooking Temperature
Bake cake at 175°C (350°F) for 40-45 minutes until deep golden and skewer comes out clean. Do not boil the honey-mint drizzle — heat only until honey loosens slightly, then remove from heat immediately.
Cross Contamination
Keep almonds and almond-flour separate from other tree nuts and peanuts during preparation. Clean all bowls and utensils thoroughly between uses if preparing for allergen-sensitive individuals.
Allergen Warning
This cake contains tree nuts (almonds), eggs, milk, and wheat. Always inform guests of allergens before serving. Never substitute ingredients to remove allergens without understanding the baking science implications.
High Risk Population
Exercise caution when serving to young children, elderly individuals, or immunocompromised persons. Eggs and milk in the batter must be fully cooked through during baking.
Storage
Store finished cake at room temperature under a cake dome for up to 2 days, or refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving for best texture and flavor.
Handling
Use oven mitts when handling the hot cake tin. Allow cake to cool in tin for 10 minutes before turning out to prevent burns and structural damage. The honey drizzle should be applied while slightly warm for optimal pooling.
Shelf Life
The honey-mint drizzle can be stored separately in a sealed container at room temperature for up to 2 weeks. Discard any drizzle that has been sitting at room temperature for more than 4 hours after initial use.
Pro Tips
Technique
Don't overmix once you add the flour — a few streaks of flour in the batter are your friends. Overworking develops the gluten, and you'll end up with a tough cake instead of that tender, crumbly texture we want. Fold gently like you're tucking the ingredients to sleep.
Substitution
If you can't get fresh mint, steep a small sprig of fresh rosemary with the honey instead — it gives a more savory, herbal note that pairs beautifully with the lemon. Just make sure to strain it well before drizzling.
From the chef
This cake is built on good olive oil and a lot of lemon — the oil keeps it tender all the way through, and the zest and juice give it that bright, almost grassy note that makes you want another slice before you have finished the first. Almond flour goes into the batter for a little richness and a slightly denser crumb, and chopped almonds go on top so they toast golden in the oven. The honey-mint drizzle at the end is barely a glaze — just enough to make it shine and pull all the flavors together. Simple to make, keeps well, and tastes like sunshine.
TagsCakeOlive OilHoneyLemonAlmondMintSweetBakedVegetarian
AllergensTree NutsEggsMilkWheatGluten
Source: generated · June 12, 2026