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An elegant gluten-free cake
I did not set out to make a gluten-free cake — I just wanted a cake that tasted like summer. Almond flour gives this cake an incredibly moist, tender crumb that almost melts on your tongue, and olive oil adds a fruity richness that butter simply can’t match. The batter comes together in minutes — you whisk the wet ingredients, fold in the dry, scatter blueberries throughout, and top it with sliced almonds before sliding it into the oven. While it bakes and your kitchen fills with the most gorgeous citrusy, nutty aroma, you simmer a quick syrup of orange juice, honey, and fresh thyme on the stovetop. When the cake comes out golden and fragrant, you poke it full of holes and drizzle that warm syrup right over the top so it soaks in and makes every bite impossibly moist and perfumed with citrus and thyme.
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Orange zest and olive oil
Almond flour on its own can taste a little flat, but the moment you add a generous amount of fresh orange zest and a glug of good olive oil, the whole thing transforms. The orange zest brightens everything up with this incredible floral, citrusy fragrance, and the olive oil gives the cake a silky, almost custard-like texture that stays moist for days. I also add a splash of orange juice to the batter for an extra hit of citrus flavor. The blueberries burst during baking and create these beautiful purple-blue pockets throughout the golden cake — they add a tart sweetness that balances the richness of the almond flour and olive oil perfectly. Do not skip topping the batter with sliced almonds before baking because they toast in the oven and give the top of the cake this gorgeous crunch.
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Watch Me Make This Recipe
About The Recipe:
Let me tell you about this amazing Citrus Blueberry Almond Cake with Thyme Syrup I made. It’s a treat that really celebrates the zesty, fresh flavors of citrus fruits – perfect for when they’re in season! A moist, flavorful cake that’s bursting with the freshness of citrus and the subtle hint of thyme. It’s like a slice of sunshine on a plate.
Watch Me Make This Recipe (on TikTok):
@carmeninthegarden #gardentotable Citrus Blueberry Almond Cake with Thyme Syrup 🍊🫐🌱 #glutenfree #dairyfree #garden ♬ original sound – Carmen in the Garden
The thyme-honey syrup
I know it sounds a little unusual to put thyme on a cake, but trust me on this — thyme and citrus are a classic combination, and when you simmer fresh thyme sprigs in a mixture of orange juice and honey, the herb releases this subtle, savory, almost floral quality that makes the whole syrup taste complex and sophisticated. You drizzle it over the warm cake while it’s still in the pan, and the syrup seeps down through all the little holes you poked and saturates every layer. The result is a cake that’s incredibly moist and fragrant, with layers of flavor — nutty almond, fruity olive oil, bright citrus, sweet blueberry, and that whisper of herbal thyme in the background. It’s the kind of dessert that people take one bite of and immediately ask for the recipe.
How To Make This Recipe
Print Olive Oil Citrus Blueberry Almond Cake with Thyme-Honey Syrup
| Prep: 15 | Cook: 30 | Total: 45 |
A flourless almond cake soaked in citrus-thyme syrup — golden, moist, and fragrant with orange zest and olive oil. Topped with fresh blueberries and sliced almonds, this Mediterranean-inspired dessert is naturally gluten free and effortlessly elegant.
Ingredients
For the Cake
- 2 1/2 cups almond flour
- 3 large eggs, at room temperature
- 1/2 cup honey
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh orange juice
- Zest of 1 large orange
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup fresh blueberries
- 1/4 cup sliced almonds, for topping
For the Thyme-Honey Syrup
- 1/2 cup fresh orange juice
- 1/4 cup honey
- 4 to 5 sprigs fresh thyme
Instructions
Make the Cake
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper. In a large bowl, whisk together the almond flour, baking powder, and sea salt until evenly combined with no lumps.
- In a separate bowl, whisk the eggs until light and frothy, about 1 minute. Add the honey, olive oil, orange juice, orange zest, and vanilla extract, and whisk until the mixture is smooth and emulsified — it should look glossy and smell like a citrus grove. Pour the wet ingredients into the dry and fold gently with a spatula until just combined. The batter will be thick and golden. Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared pan and smooth the top with the spatula. Scatter the sliced almonds evenly over the surface — they will toast as the cake bakes and turn a beautiful deep gold. Bake for 28 to 32 minutes, until the top is golden brown, the edges have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. The kitchen should smell warmly of toasted almonds and orange. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack.
Make the Thyme-Honey Syrup
- While the cake bakes, combine the orange juice, honey, and thyme sprigs in a small saucepan over medium heat. Stir until the honey dissolves, then bring the mixture to a gentle simmer. Let it bubble softly for 5 to 7 minutes, until the syrup has reduced by about a third and coats the back of a spoon. It will smell floral and herby, like a sun-warmed garden. Remove from heat and discard the thyme sprigs.
Soak and Serve
- While the cake is still warm, use a skewer or fork to poke about 20 holes all over the top. Slowly spoon the warm thyme-honey syrup over the cake, letting each spoonful absorb before adding the next. You will see the syrup sink into the holes and the surface will turn glossy and slightly sticky.
- Let the cake sit for at least 15 minutes to fully absorb the syrup. Serve at room temperature, topped with extra fresh blueberries and a drizzle of honey if you like. The texture should be dense and moist — almost like a pudding cake — with a delicate crunch from the toasted almonds on top.
Notes
- Storage: This cake keeps beautifully at room temperature, covered, for up to 3 days — it actually gets more moist and flavorful as the syrup continues to soak in overnight. You can also refrigerate it for up to 5 days; bring to room temperature before serving for the best texture.
- Make it dairy free: This cake is already naturally dairy free thanks to the olive oil. For a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg, rested for 5 minutes) and swap the honey for maple syrup in both the cake and the syrup. The texture will be slightly denser but still delicious.
- Substitutions: If you cannot find fresh thyme, rosemary or lavender make lovely alternatives in the syrup — use just 1 to 2 small sprigs since they are more intense. Lemon zest and juice can replace the orange if you prefer a brighter, more tart flavor. Raspberries or blackberries work wonderfully in place of blueberries.
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