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Walnut & Honey Olive Oil Cake with Candied Citrus

  • Author: Camille Styles


An easy olive oil cake recipe for afternoon snacking or a sweet start to the day.


Units Scale
  • 1/2 cup extra-virgin olive oil, plus more for greasing the pan
  • 1 cup all-purpose flour, plus more for dusting the pan
  • 1 cup toasted walnuts
  • 2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 large eggs, separated
  • 2/3 cup honey
  • 1/2 cup greek yogurt
  • 1 teaspoon vanilla
  • Zest of 1 orange

candied oranges:

  • 1 cup thinly sliced oranges or clementines
  • 1 cup water
  • 1 cup sugar

orange glaze:

  • 1 cup powdered sugar
  • 1 Tablespoon orange juice


  1. Preheat oven to 350. Lightly oil sides and bottom of a 9-inch springform pan or cake pan. Place a parchment circle in bottom of pan and lightly oil parchment. Dust with flour and shake off excess. Set pan aside.
  2. Measure out your cup of flour. To a food processor, add a couple tablespoons of the flour along with the walnuts. Grind to the texture of coarse sand (you don’t want it to become a paste!) Add the rest of the flour, baking powder and salt. Pulse a couple times to mix, then set aside.
  3. Using a hand mixer or in the bowl of a stand mixer, beat the egg whites until stiff. With a rubber spatula, transfer the whites to a separate bowl.
  4. Put egg yolks in the bowl of a stand mixer fitted with the whisk attachment. 
  5. With mixture running on low, add olive oil and beat for a minute or so to combine. Using a rubber spatula, quickly fold in the reserved beaten egg whites in 2 batches. Scrape batter into prepared cake pan, put pan on a baking sheet and place in oven on middle shelf.
  6. While the cake is cooking, make orange glaze by whisking together ingredients. Add a few drops of water if needed, to thin.
  7. Make candied oranges: bring orange slices, water, and sugar to a simmer over medium heat, then reduce to low and let simmer for 15 minutes. Remove with a slotted spoon and let cool on parchment paper.
  8. Bake cake for 45 to 50 minutes, until a skewer inserted in the cake comes out clean. Cool in the pan on a rack, then invert onto a cake plate.
  9. Top cooled cake with candied oranges and drizzle glaze over the top. Slice and eat!