Olive Oil Poppy Seed Cake | The Worktop

Almond Olive Oil Cake with Orange and Poppy Seeds

This Almond Olive Oil Cake is a rich melt-in-your-mouth cake that is moist and fluffy. The delightful scent of orange makes this a refreshing cake, and the poppy seeds give it a unique element. You may also want to call this an Orange Poppy Seed Cake. 
Course Breakfast, Cake
Cuisine American
Keyword Almond Olive Oil Cake
Special Diet Dairy Free, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 slices
Calories 206kcal
Author The Worktop


  • 1 cup all-purpose flour
  • 1/2 cup almond flour (ground almonds)
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • grated zest of 1/4 of a medium orange
  • 1/2 cup orange juice (preferably without pulp)
  • 1 1/2 tablespoons poppy seeds


  • Preheat the oven to 350°F / 180°C. Lightly oil or line a 9-inch round springform pan and set aside.
  • In a medium bowl, whisk together the flour, almond flour, baking powder and salt. Set aside.
  • In a large bowl, add in the eggs. Using a hand beater, quickly beat the eggs to break up the yolks. Add in the sugar and beat it in thoroughly on medium speed, about 45 seconds. Add the olive oil and beat on medium speed, until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds. Add in the vanilla extract, almond extract, zest and orange juice, and beat on medium speed until everything is combined, about 30 seconds.
  • Add the dry ingredients to the bowl and beat on low speed until they are thoroughly combined and you have a smooth batter, about 45 seconds. 
  • Pour the batter into the prepared pan, and bake the cake for 30 to 40 minutes, rotating the cake pan halfway through to ensure even browning. The cake is done when the sides have begun to pull away from the sides of the pan, it springs back lightly when touched, and a toothpick inserted in the center comes out clean.
  • Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack.
  • Dust with powdered sugar and additional orange zest when serving. 


The idea of adding poppy seeds to this cake recipe came from Lottie + Doof's Poppy Seed Cake.
Almond Olive Oil Cake recipe adapted from Gina DePalma. I reduced the amount of sugar, added in the poppy seeds, and made a couple other minor tweaks. 


Calories: 206kcal | Carbohydrates: 19g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 212mg | Potassium: 107mg | Fiber: 0g | Sugar: 9g | Vitamin A: 90IU | Vitamin C: 5.2mg | Calcium: 57mg | Iron: 1.1mg