Orange Almond Cake with Vanilla Olive Oil Glaze

Crepes with powdered sugar and strawberries

During one of my culinary adventures, I stumbled upon the idea of combining citrusy brightness with nutty richness in a cake. The result was our Orange Almond Cake with a Vanilla Olive Oil Glaze, a recipe that quickly became a favorite at Branch & Vines . This cake is all about celebrating the flavors of summer, using our unique Branch & Vines Vanilla Extra Virgin Olive Oil to add a sophisticated twist to a classic combination.

I wanted to create a cake that’s not only delicious but also easy to prepare, perfect for busy mornings or spontaneous gatherings. The vanilla olive oil infuses the cake with a subtle, fragrant depth, while the orange zest and juice bring a refreshing burst of flavor. Topped with a buttery almond glaze, this cake is a true treat that embodies simplicity and elegance. I’m thrilled to share this recipe with you and hope it becomes a staple in your kitchen, just as it has in mine.

Prep time

14 min

Cook time

30-45 min


8-10 Slices




For the cake

  • Cup all-purpose flour
  • 1/2 cup almond flour or meal
  • 1 1/2 teaspoons baking powder
  • A pinch of kosher salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup Branch & Vines Vanilla Extra Virgin Olive Oil
  • Grated zest of 1/4 of an orange
  • 1/2 cup orange juice

For the Glaze

  • 2 1/2 tablespoons unsalted butter
  • 1 cup confectioner's sugar
  • 3 tablespoons whole milk
  • 1/2 cup sliced, toasted almonds


Step 1

Preheat oven to 350°F . Grease and flour a 9-inch round cake pan.

Step 2

In a medium bowl, whisk together the flour, almond flour, baking powder, and salt. Set aside.

Step 3

Crack the eggs into a large mixing bowl and whisk lightly to break up the yolks. Add the sugar and whisk until creamy. Add the olive oil and whisk until the mixture lightens in color and thickens slightly, about 45-60 seconds. Whisk in the orange zest and orange juice.

Step 4

Add the dry ingredients to the bowl and whisk until thoroughly combined and smooth, about 30 seconds. Pour the batter into the prepared pan and bake for 30-45 minutes.

Step 5

While the cake is cooling, make the glaze. Melt the butter over medium heat in a small, heavy saucepan. Once the bubbles subside, lower the heat and swirl the pan occasionally until the butter turns light tan. Turn off the heat and let the butter sit to darken further.

Step 6

Sift the confectioner's sugar into a medium bowl and whisk in the milk until smooth and thick. Slowly whisk in the cooled butter and stir in the almonds.

Step 7

Spread the glaze over the top and sides of the cooled cake. Let it sit until set.

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