Dessert

Olive Oil & Blood Orange Almond Cake

Name: Olive Oil & Blood Orange Almond Cake
Prep time: 55 min
Total time: 55 min
Yield: 8 servings
Ingredients: 200 g ground almonds; 2 blood oranges, zested and juiced; 80 ml extra virgin olive oil; 3 eggs, room temperature; 60 g raw honey; 5 g baking powder

Flourless almond crumb, cold-pressed olive oil and whole citrus — low refined sugar.

55 min 8 servings 30 kcal per serving

Ingredients

200 gground almonds
2blood oranges, zested and juiced
80 mlextra virgin olive oil
3eggs, room temperature
60 graw honey
5 gbaking powder

Method

01
Heat the oven to 170°C / 340°F and line a 20 cm round tin with parchment.
02
Whisk the eggs and honey for 3 minutes until pale and airy, then stream in the olive oil.
03
Fold in the ground almonds, baking powder, zest and half the juice with a light hand.
04
Pour into the tin and bake 35–40 minutes until the centre springs back and the top is burnished.
05
Warm the remaining juice for 3 minutes into a light syrup and brush over the hot cake.
06
Cool in the tin for 20 minutes and serve with thin blood orange segments.

Why this dish works

Olive Oil & Blood Orange Almond Cake is built for 8 servings and lands at roughly 30 kcal per plate, with 7g protein, 21g carbohydrate and 15g fat across the recipe. It comes together in about 55 minutes using 6 whole-food ingredients — led by ground almonds, blood oranges, zested and juiced, extra virgin olive oil — so nothing here relies on packaged sauces, refined sugar or ultra-processed shortcuts. That balance is what keeps it a realistic weeknight option rather than a weekend project.

The dessert sits inside our collection and carries the Gluten-Free, Low-Glycemic tags, so it slots straight into the Smart Recipe Finder when you filter by dietary focus or allergens. Scale the portions in the recipe drawer and the ingredient quantities and macros recalculate together; sync it to your shopping list and the pantry tracker subtracts what you already own before the list is generated.

Cooking and storing it well

Read the method through once before you start — the 6 steps are written in the order a working kitchen would run them, with prep that can overlap grouped together. Hands-free cook mode reads each step aloud and runs the timers, so your phone can stay on the counter. Season at the end rather than the beginning: salt, acid and good olive oil do more for the finished plate when they are adjusted against the cooked dish. Leftovers keep well chilled for two to three days in a sealed container; bring anything dressed or herb-heavy back to room temperature before serving so the aromatics come forward again.

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