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)

Almond Cake Baked with Olive Oil, Cinnamon and Raisins (Crete)

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Dessert
Cuisine Crete
Servings 16
Calories 458 kcal


  • 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.