Cooks all over the Mediterranean bake sweets with olive oil. When baking sweet treats you want to have an olive oil with a buttery taste. Oils with a strong “olivey” taste might not work as well for sweets, but are great for breads and savory treats. This almond cake makes a great dessert served with tea or coffee after a light meal. Cinnamon, walnuts and raisins give this cake incredible flavor and is packed so nutrient packed you can have it even as a Mediterranean Diet breakfast. Enjoy!
Almond Cake Baked with Olive Oil, Cinnamon and Raisins (Crete)
- 1 cup extra virgin olive oil
- 1 1/2 cups brown sugar
- 5 eggs
- 2 cups milk
- 1 cup raisins
- 1 cup almonds, mashed
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 5 cups all purpose flour
- 5 tsp baking soda
- Confectioner's sugar and cinnamon to sprinkle on top of cake
Preheat oven to 350 degrees F.
Beat olive oil and sugar in a bowl with a hand mixer for 10 minutes. Add eggs and mix for 5 more minutes.
Add milk, raisins, almonds, cinnamon, and cloves. Mix well.
In a separate bowl, mix flour and baking soda.
Add flour mixture to wet mixture. Mix with a rubber spatula until well incorporated.
Pour into an oiled bundt pan. You can use a regular 9” cake pan, but it cooks better in a bundt pan.
Bake for 1 hour or until inserted knife comes out clean.