Orange Almond Cake

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 3 whole large eggs
• 1 tbsp fresh orange zest
• ½ cup fresh orange juice
• 1.5 cups blanched almond flour
• ½ cup all-purpose flour
• 1.5 tsp baking powder
• ¼ tsp kosher salt
• ¼ cup sliced raw almonds, for topping

Instructions

1. 1

   Preheat your oven to 350°F. Lightly butter an 8-inch round cake pan, then line the bottom with parchment paper — butter the parchment too so the cake releases cleanly after baking.

2. 2

   Zest one medium orange on a microplane until you have 1 tablespoon of zest (use a light touch to avoid the bitter white pith). Cut the orange in half and juice it until you have 0.5 cup of fresh juice — strain out any pulp and seeds.

3. 3

   In a small bowl, whisk together 1.5 cups blanched almond flour, 0.5 cup all-purpose flour, 1.5 tsp baking powder, and 0.25 tsp kosher salt. Set aside.

4. 4

   In a large mixing bowl, add 0.5 cup softened unsalted butter and 0.75 cup granulated sugar. Using an electric mixer on medium speed, cream together for 3-4 minutes, scraping down the bowl halfway through, until the mixture is pale, fluffy, and doubles in volume. You should see ribbon-like trails when you lift the beaters — this means enough air has been incorporated.

5. 5

   Add 3 large eggs one at a time, beating on medium speed for 30 seconds after each addition. Scrape down the bowl after the final egg, making sure no streaks of butter or egg white remain.

6. 6

   Add 1 tablespoon of fresh orange zest to the batter and beat on low speed for 15 seconds until the zest is evenly distributed — you'll see orange specks throughout the batter.

7. 7

   Pour in 0.5 cup fresh orange juice and mix on low speed for 20-30 seconds until the juice is incorporated. The batter may look slightly curdled — this is normal.

8. 8

   Add the flour mixture to the wet ingredients and fold together using a silicone spatula. Use a gentle folding motion (cutting down through the center, sweeping across the bottom, and folding over the top) until just combined — stop as soon as no white flour streaks remain. Overmixing develops gluten and makes the cake tough.

9. 9

   Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle 0.25 cup sliced raw almonds evenly over the surface — they'll toast slightly and add a pleasant crunch.

10. 10

    Slide the pan into the preheated 350°F oven. Bake for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it (not clean, not wet). The cake should be golden brown on top and spring back lightly when you press the center with your fingertip.

11. 11

    Remove the cake from the oven and let it cool in the pan for 10 minutes — during this time, it will continue to set and become easier to handle. Run a thin knife around the edges to loosen it from the pan.

12. 12

    Invert the cake onto a wire cooling rack, remove the parchment paper, and let it cool completely to room temperature, about 30 minutes. The cake will be tender while still warm, so handle it gently. Serve at room temperature or lightly chilled, with a dusting of powdered sugar if you like.

Tools you’ll need

• 8-inch round cake pan
• parchment paper
• microplane zester
• liquid measuring cups
• small mixing bowl
• whisk
• large mixing bowl
• electric mixer
• rubber spatula or bench scraper
• measuring spoons
• toothpick
• wire cooling rack

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