Amaretto Olive Oil Cake

From the kitchen of Carly

Dense, nutty crumb meets silky olive oil in this elegant almond cake spiked with amaretto. Ground toasted almonds replace flour, keeping it light and naturally gluten-free. Top with fresh raspberries for brightness against the cake's subtle sweetness.

Amaretto Olive Oil Cake

Amaretto liqueur and finely ground almonds make this olive oil cake tender and nutty, with a delicate crumb that somehow stays moist for days. The magic is in folding: meringue lightens the egg yolks without deflating, while a quick toast of the almonds deepens their flavor before they ever hit the batter. Serve it plain or scatter raspberries on top.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 cupblanched slivered almonds
  • 1"1/4 cup matzoh cake meal ", "1/4 cup potato starch ", 3/4 cup plus 2 tablespoons sugar, divided
  • 1/4 tspsalt plus more for beating whites
  • 5 largeegg yolks
  • 1/2 cupextra-virgin olive oil plus more for pan
  • 3 tbspAmaretto liqueur
  • 4 largeegg whites at room temperature
  • 1Fresh raspberries for serving
  • 1A 9-inch round cake pan or 9-inch springform pan; parchment paper

Instructions

  1. Position a rack in the middle of the oven and heat to 325°F. Rub the pan with olive oil, then press a round of parchment into the bottom.

  2. Spread the almonds on a rimmed baking sheet and toast until fragrant and a shade darker, 10 to 12 minutes. Let them cool completely before moving on.

  3. Tip the cooled almonds into a food processor along with the matzoh meal, potato starch, 1/4 cup sugar, and salt. Pulse until the almonds are very finely ground.

  4. In a large bowl, whisk the egg yolks, olive oil, Amaretto, and half the almond mixture until combined. The texture will be slightly grainy from the nuts.

  5. In a separate bowl, beat the egg whites with a pinch of salt using an electric mixer at medium speed until they just hold soft peaks. Bump the speed to medium-high and pour in 1/2 cup sugar in a slow, steady stream. Keep beating until the meringue holds stiff, glossy peaks.

  6. Fold one third of the meringue into the yolk mixture to loosen it, then add the rest and fold gently but thoroughly until no streaks remain.

  7. Scatter the remaining almond mixture evenly over the batter and fold it in gently but thoroughly. Scrape the batter into the prepared pan, smooth the top, and finish with an even sprinkle of the remaining 2 tablespoons of sugar.

  8. Bake until the cake is golden, the top has formed a crust, and a tester inserted in the center comes out clean, 40 to 45 minutes. Set the pan on a wire rack and run a sharp knife around the edge. Leave the cake to cool in the pan for 30 minutes.

  9. For a springform pan, unclip and lift away the sides. For either pan, invert the cake onto the rack, peel off the parchment, and remove the springform base if applicable. Place a second cooling rack against the bottom of the cake, then flip it upright again onto that rack and cool completely.

  10. Cut into wedges and serve with fresh raspberries alongside.

Tips from the kitchen

  • Toast your almonds all the way to a darker shade, about 10 to 12 minutes, so the finished cake doesn't taste raw or grassy. A lighter toast means a lighter, less interesting flavor.
  • When folding meringue into the yolk mixture, do it in two batches: lighten the base first with one third of the whites, then fold in the rest more gently to keep the air intact.
  • Room temperature egg whites beat taller and fluffier than cold ones. Pull them out of the fridge 15 minutes before you start mixing.
  • Run a sharp knife along the pan's edge before cooling so the cake doesn't stick and crack when you invert it.

Variations

  • Skip the Amaretto and use 3 tablespoons of orange liqueur or dark rum instead, then add 1 teaspoon of orange zest to the yolk mixture for a different floral note.
  • Make it Passover-friendly by using matzoh cake meal and potato starch as written, but swap the Amaretto for 1/2 teaspoon almond extract plus 2 tablespoons of brandy or omit the liqueur entirely.
  • Fold in 2 tablespoons of unsweetened cocoa powder mixed with the almond mixture for a nutty chocolate version that pairs well with blackberries.
  • Add 1/2 teaspoon of cardamom to the almond mixture for a warm spice that echoes the Amaretto without overpowering it.

Make ahead and storage

Wrapped tightly at room temperature, this cake keeps for three to four days. It's not a freezer candidate because the crumb gets dense when thawed, but it's better the next day anyway, when the flavors have settled.