< Back to Recipe Center

Almond Rosemary Olive Oil Cake with Vanilla Almond Ice Cream

Almond Rosemary Olive Oil Cake with Vanilla Almond Ice Cream
Prep time: , Cook time: , Total time:


Recipe created by Chef Neal Fraser for Almond Board of California



1 cups all-purpose flour

1/2 cup almond flour, fine

2 teaspoons baking powder

1 teaspoon salt, kosher

1 cup sugar

4 large eggs

2 teaspoons orange zest

1 teaspoon rosemary, finely chopped

¼ cup whole milk

¾ cup California olive ranch olive oil

1 cup chopped sliced almonds

Powder sugar to garnish

Butter for baking pan

12-inch round cake pan

1 ea. parchment paper liner for cake pan



For the cake:

Mix whole eggs with sugar.  Cream sugar with eggs.  Add all the liquid ingredients.  Mix thoroughly.  Mix the dry together and then to the wet except the almonds.  Fold almonds at the end.    Pour mixture into a greased parchment lined cake pan.  Bake in 350-degree oven for 30 minutes or until a cake tester comes out clean.  Cool for 20 minutes.  Remove from cake pan and sprinkle with powdered sugar.  Cut into 10 slices.  Serve with vanilla almond ice cream.

For the ice cream:

Mix good quality store bought ice cream with toasted almond slivers. 


Rate this Recipe
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
By submitting this form, you accept the Mollom privacy policy.