Average: 0 (0 votes)
Active time
25 Minutes
Total time
1.5 hours
Serving Size

½ cup of extra virgin olive oil

1 ¼ cups of sugar

2 eggs

1 cup slivered almonds

1 ¼ cups whole wheat flour

1 ¼ cups unbleached white flour

1 ½ teaspoons baking poder

¼ teaspoon salt

½ cup orange juice

1 orange, zested

  1.  Preheat oven to 350 degrees.  Grease a bundt or tube pan, or springform pan. 
  2. Finely grind ½ cup of the slivered almonds, and then mix with the flour, baking powder and salt.  Set aside.
  3. Combine olive oil, sugar and eggs until frothy.
  4. Add small amounts of flour and orange juice to the egg mixture until you have combined all the ingredients.
  5. Add the orange zest to the batter and then put into the prepared pan.
  6. Sprinkle the top with the remaining ½ cup of slivered almonds.
  7.  Bake for 35-40 minutes.  Cool in the pan for 15-30 minutes and then remove from the pan, inverting it so that the almonds are on top.

Recipe adapted from Mark Bittman’s “How to Cook Everything.” Photo courtesy of Kayla Sinnott


Calories: 400
Total fat: 21g
Saturated fat: 3g
Sodium: 90mg
Carbohydrates: 50g
Fiber: 4g
Total sugars: 33g
Added sugars: 31g
Protein: 6g

Yield: 8

Serving Size: 1/8

How'd it Taste?

Mary M
slivered almonds did not end up on the top, so when I flipped over the cake they stayed on the bottom. It is till cooling so not sure about the taste, but it smells nice and "orangey"
Catherine O'Connor
How much almond meal to use instead of Silvered Almonds Thanks
Hi Catherine, 1/2 cup should still work! Happy baking!

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