This easy and moist cake is packed with antioxidants too!


  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 3/4 cup Fresh Harvest Blood Orange or Mani Orange olive oil
  • 2 teaspoons vanilla extract
  • Zest from one orange
  • 1 cup + 2 Tablespoons all-purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 12 ounces fresh cranberries


  1. Preheat the oven to 350°F and line an 8 or 9 inch round with parchment paper or baking spray. Set aside.

  2. In a stand mixer on medium speed, beat the sugar, orange zest, and eggs together until pale yellow, about 1 minute. If you don’t have a stand mixer, you can also do this with a handheld or with a whisk!

  3. Keeping the mixer going at a medium-low speed, slowly streaming in the olive oil to emulsify. Make sure you go slowly to prevent the batter from splitting! Add in the vanilla extract and mix well.

  4. Add the dry ingredients (all-purpose flour, almond flour, baking powder, and salt) and stir until just combined. Do not over mix. Last, fold in the cranberries gently until well combined.

  5. Pour the batter into your prepared pan and bake for 45 -55 minutes or until the cake is a light golden brown and a knife inserted into the middle comes out mostly clean. (Optional: dust with powdered sugar and enjoy!)

Fresh Harvest Tasting Room Olive Oil and Balsamic

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