Orange and Almond Cake

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 8
★★★★★
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Welcome to a delightful twist on a classic treat: the Orange and Almond Cake. This cake is perfect for any occasion, combining the vibrant zest of oranges with the rich, nutty flavor of almonds. It's a refreshing, yet comforting dessert that's sure to brighten up your day.

Ingredients for Orange and Almond Cake

Unsalted butter provides moisture and a rich flavor base for the cake. Using softened butter helps it cream smoothly with sugar.
Granulated sugar sweetens the cake, balancing the tartness of the orange.
Large eggs lend structure and stability, helping the cake rise and hold together well.
Vanilla extract adds a subtle background flavor that enhances the almond and orange notes.
Almond flour gives the cake its distinctive nutty flavor and moist texture, perfect for those seeking a gluten-free option.
All-purpose flour helps provide the necessary structure and body to complement the almond flour.
Baking powder acts as a leavening agent, ensuring the cake rises properly.
Salt enhances all the flavors, balancing sweetness and acidity.
Freshly squeezed orange juice and zest bring a bright, fresh citrus flavor to the cake, making it wonderfully aromatic.
Sliced almonds add a delightful crunch and an elegant finish on top.
Confectioners' sugar is used for dusting, giving the cake a lovely, finished look.

Tips & Tricks

  • Ensure your butter is truly softened for easy mixing and a smooth batter.
  • Use fresh orange juice and zest for the best flavor; it makes a noticeable difference compared to bottled juice.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix.
  • To prevent the almonds from burning, you can tent the cake with foil after 20 minutes of baking if it’s browning too quickly.

Serving Suggestions

This cake shines on its own but pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more indulgent experience, serve it alongside a citrusy sorbet to complement the orange notes. A hot cup of Earl Grey tea or a chilled glass of Prosecco makes for a lovely beverage pairing.

Frequently Asked Questions

Can I use store-bought orange juice?
Freshly squeezed juice is recommended for the best flavor, but store-bought will work in a pinch.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Orange and Almond Cake Recipe Walkthrough

First off, preheat your oven to 350°F (175°C). This ensures the oven is hot and ready once your cake batter is mixed. Grease a 9-inch round cake pan well to prevent sticking.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes with an electric mixer. It’s a crucial step for a tender cake.

Add the eggs one at a time, beating well after each addition. This ensures the batter stays smooth and emulsified. After the eggs are fully incorporated, stir in the vanilla extract.

In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Make sure everything is well combined, so you don’t end up with any dry pockets in the cake.

Gradually add the dry ingredients to the wet mixture, alternating with the freshly squeezed orange juice. Mix gently, just until the batter is smooth and the ingredients are combined. Stir in the orange zest, making sure it’s evenly distributed.

Pour the batter into your prepared cake pan, smoothing out the top with a spatula. Evenly sprinkle the sliced almonds over the batter for that delightful crunch and decorative finish.

Bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, dust the top with confectioners’ sugar for a touch of sweetness and a lovely presentation.

Why You'll Love This Recipe

  • Perfect balance of citrus and nutty flavors.
  • Moist and tender crumb that melts in your mouth.
  • Easy to make with simple ingredients you probably have on hand.
  • Gluten-free friendly with the use of almond flour.
  • Beautiful presentation with sliced almonds on top.

Ingredients

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups almond flour
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup freshly squeezed orange juice
Zest of 1 orange
1/4 cup sliced almonds, for topping
Confectioners' sugar, for dusting

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice, and mix until just combined.
6. Stir in the orange zest until evenly distributed in the batter.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Sprinkle the sliced almonds evenly over the batter.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Dust with confectioners' sugar before serving.

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