Orange and Almond Olive Oil Cake You Can Make Without a Mixer

Some cakes are projects. This one is not. It comes together in a single bowl with a whisk, no mixer, no softened butter, no waiting for anything to come to room temperature. It is the kind of cake you decide to make at four in the afternoon and are eating by five. The crumb is moist and tender, the orange flavor is deep and real, and the olive oil gives it a subtle savory edge that keeps it from being too sweet.

The key is to use the whole orange, or at least the zest and juice of a good one. Zest the orange directly into the sugar and rub it together with your fingers until the sugar is fragrant and slightly damp. This releases the oils and makes the orange flavor sing through the entire cake.

The One-Bowl Method

In a large bowl, combine one cup of sugar with the zest of two oranges. Rub together until fragrant. Add two large eggs and whisk until pale and slightly thickened, about a minute. Whisk in three-quarters of a cup of extra-virgin olive oil, half a cup of fresh orange juice, and a teaspoon of vanilla extract. In a separate bowl, whisk together one and a half cups of all-purpose flour, half a cup of almond flour, one and a half teaspoons of baking powder, and half a teaspoon of salt. Add the dry ingredients to the wet and whisk gently until just combined. Pour into a greased and parchment-lined nine-inch round cake pan.

Bake at 350 degrees Fahrenheit for about forty to forty-five minutes, until the top is golden and a skewer inserted in the center comes out clean. Let it cool in the pan for ten minutes, then turn it out onto a rack. If you want, brush the warm cake with a little orange juice mixed with honey. It soaks in and keeps the cake extra moist.

How to Serve It

This cake is excellent plain with a cup of coffee or tea. It is also lovely with a spoonful of Greek yogurt and a drizzle of honey, or with a few sliced oranges macerated in a little sugar and lemon juice. For dessert, a dollop of lightly sweetened whipped cream and some toasted almonds on top is hard to beat.

It keeps well at room temperature for two or three days, covered, and actually improves on the second day as the flavors settle. You can also freeze slices individually wrapped in plastic and foil. Reheat gently in a low oven or eat at room temperature.

If you want to play with the recipe, try swapping the orange for lemon and adding a tablespoon of poppy seeds. Or use blood orange when you can find them for a stunning color and a slightly more floral flavor. The cake is forgiving, so trust your instincts and taste as you go.