Olive, Olive Oil, and Almond Flour Cake

At first, we were tentative. Many of our favourite cakes use almond flour as a base, and olive oil ensures moisture and complexity. But olives are another thing--and we were definitely intrigued. The result is a completely unique sweet-savoury, incredibly moist, and very moreish cake.

We used L'Estornell's Arbequina and Picual EVOO for our first attempt. It's a very fruity oil, think red apples, with minimal bitterness, and would be an excellent choice to use here if you have a sweet tooth. 

This recipe is from the second trial of our olive cake. We found that CastelineS's notes of pine seed, pear, and olive leaf was the perfect complement to the olives. L'Estornell's 'crashed' Hojiblanca olives are slightly cracked before brining to open the flesh, ensuring a plump and juicy olive. This cake changes dramatically depending on the tasting notes of the oil, so we encourage you to experiment with various oils and see which one you like best. Enjoy!

Ingredients:

250g almond flour

1 jar L'Estornell 'crashed' olives

130ml CastelineS Organic Extra Virgin Olive Oil

200g caster sugar

5 eggs

Method

Preheat a fan-assisted oven to 200°C.

In a large bowl, combine the sugar, almond flour, and eggs. Mix well until fully incorporated.

Add the olive oil into the combined batter and mix again.

Rinse the olives under cold water and pat them dry. Carefully remove the pits, making sure none are left inside. Roughly chop the olives and fold them gently into the batter.

Line a standard loaf or cake tin with parchment paper (we've found it makes removing the cake much easier, and look better when serving!) Pour in the mixture and bake for about 45 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for at least 15 minutes.

Slice and serve!