Olive Oil-Orange Almond Cake

This cake swaps out the butter you'd expect in a typical dessert for good olive oil, and the all-purpose flour for almond flour, which together give it a dense, moist crumb and a flavor that's rounder than a standard vanilla cake. Fresh orange zest and juice run all through the batter, so every bite carries that bright citrus note.

A spoonful of Greek yogurt folded in keeps the texture tender without needing extra butter or oil, and a scattering of sliced almonds on top adds a little crunch against the soft cake underneath.

Because it's built on almond flour instead of refined wheat flour, this cake is naturally gluten-free and carries more protein per slice than a typical dessert would, though it's still a sweet treat worth enjoying in a normal portion rather than an everyday habit. It keeps well for a few days on the counter, tightly wrapped, and tastes even better on day two once the orange flavor has had time to settle in.