This Citrus Almond King Cake is a delightful twist on the traditional Mardi Gras treat, blending zesty citrus with the rich flavor of almonds. Perfect for celebrations or a special weekend baking project, this cake is as beautiful as it is delicious.
All-purpose flour serves as the backbone of our dough, providing structure and chewiness. Granulated sugar adds sweetness and helps activate the yeast, while the active dry yeast is what gives our cake its rise and airy texture. We use warm milk to dissolve the yeast and create a soft dough.
Eggs enrich the dough, adding flavor and structure, while unsalted butter brings richness and moisture. A pinch of salt enhances all the other flavors. The almond extract infuses the cake with a subtle nutty aroma, complemented by the zest of an orange for a refreshing citrus note.
Sliced almonds add a delightful crunch, and the powdered sugar combined with fresh orange juice makes a glossy glaze. Finally, colored sugar sprinkles add a festive touch, turning this cake into a centerpiece.
This cake pairs wonderfully with a cup of Earl Grey tea or a citrusy cocktail like a mimosa. Its vibrant flavors also complement a light fruit salad, making for a beautifully balanced brunch spread.
Begin by combining the flour, sugar, and yeast in a large mixing bowl. Stir them together until evenly mixed. Then, pour in the warm milk, followed by the eggs, melted butter, salt, almond extract, and orange zest. Using a wooden spoon or your hands, mix until a dough forms.
Transfer the dough onto a floured surface and knead it for about 10 minutes. You'll know it's ready when it's smooth and elastic. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about an hour, or until it doubles in size.
Once risen, punch down the dough gently. Roll it out into a rectangular shape on your floured surface. Now, sprinkle the sliced almonds evenly over the dough. Starting from the long edge, roll the dough into a log. Shape it into a ring by connecting the ends together, pinching them to seal.
Place the dough ring on a baking sheet lined with parchment paper. Cover it again and let it rise for an additional 30 minutes. Meanwhile, preheat your oven to 350°F (175°C). Once the dough has risen, bake the cake for 25 to 30 minutes, until it's golden brown on top.
Let the cake cool completely on a wire rack. To make the glaze, mix the powdered sugar with fresh orange juice until smooth. Drizzle the glaze over the cooled cake, and while the glaze is still wet, sprinkle on the colored sugar for that festive finish.
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