This cake is for those people who aren't a fan of classic fruit cakes. Jo says, "[It] can be served warm as a dessert but as it's based on an oil and almond ... Add the olive oil, orange zest ...

It does not need to be refrigerated and is actually better the day after it's baked—so it’s a perfect cake to prepare ahead ...

Preheat the oven and prepare the cake pan. Preheat the oven to 180 ... the orange zest, milk, olive oil, and almond extract and mix to combine. Add the dry ingredients. Mix until just combined ...

This Gluten-Free Olive Oil Cake with Almond Flour bursting with blueberries is a delicious twist on a classic ... Step 3: Add wet ingredients to the flour mixture including lemon zest and stir to ...

Stir in olive oil, milk, and lemon juice and zest. Coat the bottom of a 9-to-10-inch round cake pan with olive oil and a light dusting of flour. Pour batter in slowly and let settle 2 minutes.