Cranberry Olive Oil Cake Recipe
A moist and flavorful Cranberry Olive Oil Cake featuring fresh cranberries, orange zest, Greek yogurt, and almond flour, topped with sliced almonds.
12 Servings
Ingredients
- 1 cup granulated sugar
- 1 orange zested and juiced
- 4 large eggs
- 1/3 cup Greek yogurt
- 3/4 cup extra virgin olive oil plus 3 tablespoons
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup fine almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups fresh cranberries
- 1/4 cup sliced almonds
- Powdered sugar for dusting
Instructions
Prepare the oven and pan
- Preheat the oven to 325°F (160°C). Lightly grease a springform pan with cooking spray to ensure easy release.
Beat eggs and sugar
- In a stand mixer bowl, combine the eggs, sugar, and orange zest. Beat on medium-high speed until the mixture is pale, light, and fluffy.
Incorporate wet ingredients
- Add the Greek yogurt, olive oil, orange juice, and vanilla extract to the egg mixture. Blend until smooth and well combined.
Combine dry ingredients
- In a separate mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, and salt. Toss the cranberries in the dry mixture to coat lightly. This helps prevent them from sinking during baking.
Fold mixtures together
- Gently fold the dry mixture into the wet mixture until no streaks of flour remain. Take care not to overmix, as this can affect the cake’s texture.
Assemble the cake
- Transfer the batter to the prepared springform pan, spreading it evenly. Sprinkle the sliced almonds over the surface of the batter.
Bake
- Place the pan in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the cake loosely with aluminum foil.
Cool and finish
- Allow the cake to cool in the pan for at least 15 minutes before releasing the sides. Once cooled, dust the surface lightly with powdered sugar before serving.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum for structure. Confirm that the baking powder, baking soda, and almond flour are certified gluten-free, as cross-contamination may occur with some brands.