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Toasted Almond Cake for Lovers and Others

Creating a homemade cake — for a partner, friends or family — is one of the ways we tell our loved ones they matter. When you take the time to bake from scratch, people know they rank high on your list. This easy but impressive toasted almond cake captures three of California’s favorite flavors: navel oranges, olive oil and almonds. February is not only the height of citrus season, it’s also when the state’s olive oil producers release their fresh, fruity extra virgin olive oil from last fall’s harvest. As for almonds, they’re the official state nut. Although, to be perfectly accurate, California has designated four: almonds, walnuts, pistachios and pecans. Are we nuts or what?

orange almond cake

A California farmers market in winter is a citrus paradise. You’ll find heaps of navel oranges, of course, but also easy-peel mandarin oranges, scarlet blood oranges, pink-fleshed Cara Cara oranges, juicy grapefruits, thick-skinned pomelos, mellow Oroblanco grapefruits (a pomelo hybrid) and tiny two-bite kumquats. If you spot cocktail grapefruits, snap them up. This unusual, highly scented fruit is seedy inside but exceptionally juicy, with a sweet, almost tropical flavor. 

Serve your choice of California citrus with this delicate cake. In spring, swap the citrus for strawberries, then in summer, cherries, blackberries and peaches, then in autumn, pears. This cake loves fruit of any kind, and a little whipped cream never hurts. Enjoy it with a California dessert wine on Valentine’s Day, but you’ll want to keep it in your dessert repertoire year round. 

sustainable vineyard

LOVE AFFAIR

We celebrate romantic love on February 14, but love comes in many forms. For California winegrowers, love of the land is a widely shared value. After all, their livelihood depends on healthy soil and clean water, which explains why so many vintners have embraced sustainable methods. Sustainable practices reflect not just respect for the land but also concern for employees and the surrounding community. Sustainability is about maintaining a healthy planet for our children and grandchildren, and what legacy could be more loving than that?

The Pour

California produces a range of sweet wines that would complement this nutty cake. Late-harvest white wines, often made with Sauvignon Blanc, Sémillon or a blend of the two, have honeyed aromas and a luscious, silky texture. Dessert wines from the Muscat grape are more floral and highly scented; Orange Muscat, with its aromas of orange blossom and peach, is an uncommon treat. Or ask your wine merchant for a California sparkling wine in an extra dry or demi-sec style. Despite the names, both styles are actually a touch sweet and perfect with an unfrosted cake. 

And don’t forget, February is all about football and the big game is in the Golden State this year. Even if you can’t make it in person, you can celebrate California style at home. Check out our game day wine and food pairings here. 

Toasted Almond, Orange and Olive Oil Cake

Servings: 12

When you want to show someone you care, there's nothing better than a homemade cake! This one is easy to make, impressive to taste and captures three of California’s favorite flavors: navel oranges, olive oil and almonds. Pair with California Muscat or California Late Harvest or Dessert wine.

Toasted Almond, Orange and Olive Oil Cake

Ingredients

  • 1/3 cup (50 g) raw almonds 
  • 1 cup plus 3 tablespoons (140 g) sifted all-purpose flour  
  • 2 teaspoons baking powder 
  • 1/2 teaspoon kosher salt 
  • 3 large eggs 
  • 1 cup (200 g) sugar 
  • 1 cup (250 ml) whole-milk yogurt 
  • ½ cup (125 ml) extra virgin olive oil 
  • 1 teaspoon (packed) grated orange zest  
  • ½ teaspoon vanilla extract 
  • 1/4 teaspoon almond extract 
  • 3 tablespoons (20 g) sliced almonds, for garnish 

Makes one 9-inch (23-cm) cake

 

Directions

  • Coat the bottom and sides of a 9-inch (23-cm) round cake pan with vegetable spray. Line the bottom with parchment paper. Dust the sides with flour, shaking out excess. 
  • Preheat the oven to 350°F (175°C). Toast the raw almonds on a baking sheet until fragrant and lightly colored inside, 12 to 15 minutes. Cool completely. 
  • In a food processor, grind the toasted almonds with 1 tablespoon of the sifted flour until fine. In a bowl, whisk together the ground almonds, remaining flour, baking powder and salt. 
  • In a large bowl, whisk the eggs until well blended. Add the sugar gradually and whisk vigorously until the sugar dissolves. Whisk in the yogurt, olive oil, orange zest and extracts. When well blended, add the dry ingredients. Whisk just until blended; do not overmix. 
  • Pour the batter into the prepared pan. Sprinkle the sliced almonds on top. Bake until the cake feels firm on top and just begins to pull away from the sides of the pan, 35 to 40 minutes. Cool in the pan on a rack for 10 minutes, then invert onto another rack and remove the pan and parchment paper. Invert again onto the first rack to finish cooling. Garnish with orange slices (optional). 

Recommended Pairings

California Muscat or California Late Harvest or Dessert win

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