Orange Almond Cake is a delightful treat that’s been gaining a lot of love lately! It’s the perfect combination of zesty oranges and nutty almonds, creating a moist and flavorful cake that’s hard to resist. This cake not only tastes fantastic but also offers a hint of healthiness with the almonds, making it a great option for those looking to indulge without feeling guilty. Plus, it’s surprisingly easy to whip up, making it a perfect addition to your baking repertoire!
What Goes Into This Orange Almond Cake
- 200g unsalted butter, softened (about 7 oz)
- 200g caster sugar, superfine (about 1 cup)
- 3 large eggs
- 100g almond meal, ground almonds (about 1 cup)
- 150g self-raising flour (or all-purpose flour with 1 1/2 tsp baking powder) (about 1 ¼ cups)
- Zest of 2 large oranges
- Juice of 1/2 orange (approx. 30ml)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 100g powdered sugar, icing sugar (about 1 cup)
- 1 to 2 tbsp orange juice (for the glaze)
- A handful of sliced almonds, flaked almonds (for topping)
- Thick strips or grated orange zest (for finishing)
How to Make Orange Almond Cake
- Preheat your oven to 170 degrees C (340 degrees F). Grease and line an 8 inch (20cm) round cake tin.
- In a large bowl, beat the softened butter, sugar, and orange zest together for about 5 minutes until pale and creamy.
- Add the eggs one at a time, beating well after each addition. If the mixture curdles, just add a tablespoon of flour to fix it.
- Fold in the almond meal and flour (and the cinnamon if you’re using it) with a spatula.
- Stir in the vanilla and orange juice until the batter is thick and drops reluctantly from the spoon.
- Spoon the batter into the prepared tin and smooth the top. Bake for 45 to 50 minutes. Check with a skewer until it comes out clean. If the top browns too quickly, cover it loosely with foil.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack.
- For the glaze, whisk the powdered sugar with enough orange juice to make a thick but pourable icing.
- Drizzle the glaze over the warm cake, allowing it to run into the crevices and sides. Sprinkle with sliced almonds and top with fresh zest.
- Enjoy your Orange Almond Cake!
Why This Orange Almond Cake Is So Popular Right Now
With everyone looking for delectable yet simple baking options, Orange Almond Cake has become a favorite. This cake is perfect for any occasion, from festive gatherings to afternoon tea. The bright flavors are particularly appealing as we head into spring, making it a vibrant choice that draws people in. Plus, the health-conscious crowd appreciates the goodness of almonds, giving it an extra edge.
Serving Orange Almond Cake Like a Pro
This Orange Almond Cake is versatile! It’s delicious served at breakfast, enjoyed as a snack with tea, or even served as a light dessert after dinner. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. For added flair, serve it with fresh orange slices or a side of fruit salad.
Expert Tips for Orange Almond Cake
- Storage: Keep your cake in an airtight container at room temperature for up to three days, or in the fridge for up to a week.
- Flavor Variations: Try adding a splash of almond extract for an extra almondy flavor or mix in some chocolate chips for a sweet twist.
- Gluten-Free Option: Use gluten-free flour instead of regular flour to make this cake gluten-free; it still turns out splendidly!
Orange Almond Cake FAQs
Can I freeze Orange Almond Cake?
Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to three months. Make sure to thaw it fully before serving.
Is it necessary to use orange zest?
Yes! The zest adds a wonderful, aromatic flavor that complements the cake beautifully.
How can I make this cake more moist?
Be careful not to overbake it, as this can dry it out. You can also add a little more orange juice if needed.
Can I use other nuts instead of almonds?
Absolutely! Walnuts or hazelnuts can be great substitutes, but they will change the flavor profile a bit.
Give this Orange Almond Cake a try; I promise you won’t regret it. Eagerly await those compliments from friends and family when you serve it at home!
Orange Almond Cake
A delightful cake combining zesty oranges and nutty almonds, offering moisture and flavor in every bite. Perfect for any occasion!
Main Ingredients
- 200 g unsalted butter, softened (about 7 oz)
- 200 g caster sugar, superfine (about 1 cup)
- 3 large eggs
- 100 g almond meal, ground almonds (about 1 cup)
- 150 g self-raising flour (or all-purpose flour with 1 1/2 tsp baking powder) (about 1 ¼ cups)
- 2 large zest of oranges
- 30 ml juice of 1/2 orange
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
For the Glaze
- 100 g powdered sugar, icing sugar (about 1 cup)
- 1 to 2 tbsp orange juice (for the glaze)
- a handful sliced almonds, flaked almonds (for topping)
- Thick strips or grated orange zest (for finishing)
Preparation
- Preheat your oven to 170 degrees C (340 degrees F). Grease and line an 8 inch (20cm) round cake tin.
- In a large bowl, beat the softened butter, sugar, and orange zest together for about 5 minutes until pale and creamy.
- Add the eggs one at a time, beating well after each addition. If the mixture curdles, just add a tablespoon of flour to fix it.
- Fold in the almond meal and flour (and the cinnamon if you’re using it) with a spatula.
- Stir in the vanilla and orange juice until the batter is thick and drops reluctantly from the spoon.
- Spoon the batter into the prepared tin and smooth the top.
Baking
- Bake for 45 to 50 minutes. Check with a skewer until it comes out clean. If the top browns too quickly, cover it loosely with foil.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack.
Glazing
- For the glaze, whisk the powdered sugar with enough orange juice to make a thick but pourable icing.
- Drizzle the glaze over the warm cake, allowing it to run into the crevices and sides. Sprinkle with sliced almonds and top with fresh zest.
Serving
- Enjoy your Orange Almond Cake!
This cake is versatile! It’s delicious served at breakfast, as a snack, or even as a light dessert. Pair it with whipped cream or vanilla ice cream. Store in an airtight container for up to three days at room temperature or a week in the fridge. It can also be frozen for up to three months.
