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–+ servings
Greek Almond Cake

Irresistibly Moist Greek Almond Cake: A Mediterranean Treat

Experience the delightful flavors of Greek Almond Cake, a naturally gluten-free Mediterranean dessert made with ground almonds and citrus.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Ground Almonds Substitute with almond flour for a gluten-free option.
  • 1 cup All-Purpose Flour Can be replaced by a gluten-free flour blend.
  • 1 tbsp Baking Powder
  • 1 tsp Cinnamon Optional if you prefer a milder cake.
  • 1 tsp Salt
  • 1 cup Granulated Sugar Can be substituted with honey or coconut sugar.
  • 4 large Eggs Substitute with flaxseed meal, applesauce, or aquafaba for a vegan version.
  • 1/2 cup Olive Oil Substitute with Greek yogurt for extra richness.
  • 1/2 cup Fresh Orange Juice May substitute with lemon juice.
  • 1 tbsp Orange Zest Highly recommended for extra pop.
  • 1 tsp Vanilla Extract
For the Syrup
  • 1 cup Granulated Sugar Can be substituted with honey.
  • 1 cup Water
  • 1 stick Cinnamon Stick Optional for added depth.
  • 2 tbsp Lemon Juice

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • whisk
  • Spatula
  • Hand Mixer
  • saucepan
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F) and prepare a 9-inch round cake pan by greasing it with olive oil and dusting it with flour.
  2. In a large mixing bowl, whisk together the ground almonds, all-purpose flour, baking powder, cinnamon, and salt until combined.
  3. In a separate bowl, beat the granulated sugar, eggs, olive oil, fresh orange juice, orange zest, and vanilla extract until smooth and creamy.
  4. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Prepare the syrup by combining granulated sugar, water, a cinnamon stick, and lemon juice in a saucepan and simmering for 5 minutes.
  7. Once the cake is out of the oven, let it cool for 10 minutes, then pour warm syrup evenly over the top.
  8. Remove the cake from the pan and allow it to cool completely on a wire rack before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

To keep the cake light, avoid overmixing. Store in an airtight container for up to 3 days at room temperature or refrigerate for longer shelf life.

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