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Olive Oil Cake


  • 2 large eggs, room temperature
  • ¾ cup sugar
  • ¾ cup all-purpose flour
  • ¾ cup corn meal
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. orange zest
  • ½ cup California Olive Ranch extra virgin olive oil
  • ½ cup buttermilk
  • 1 Tbsp. honey

For topping

  • 2 Tbsp. sugar
  • 1/6 cup Marcona almonds, lightly toasted and chopped
  • 1/6 cup regular almonds, sliced and lightly toasted


  1. Preheat oven to 350˚F. Oil a cake pan with California Olive Ranch extra virgin olive oil.
  2. Combine flour, cornmeal, salt, baking powder and zest in a small bowl. Mix to make sure zest is evenly distributed. (Easily done with hand.)
  3. Combine oil, buttermilk, and honey in a measuring cup. Give a quick stir to mix everything.
  4. In an electric mixer, cream sugar and eggs with paddle attachment on medium high until pale yellow, about 1 minute. On medium speed, add the dry ingredients in three parts, alternating with the wet ingredients. With every addition, make sure to incorporate without overbeating. Scrape down sides as necessary. With a rubber spatula, scrape the batter into the oiled baking dish. Sprinkle sugar and almond mixture on top.
  5. Place in middle rack of oven, and bake until slightly golden and a toothpick inserted in the middle comes out clean, about 1 hour.

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