Orange Almond Cake
A moist, naturally citrusy cake with ground almonds creating a tender crumb and subtle nuttiness. Glazed with a bright orange icing for a simple, elegant finish.
- Total time
- 55 min
- Servings
- 8
- Calories
- 385
- Protein
- 8g
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 whole orange (zested + juiced)
- 1.5 cups almond flour
- ½ cup all-purpose flour
- 1.5 tsp baking powder
- 1 cup powdered sugar (for glaze)
Instructions
- 1
Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- 2
Zest the orange into a small bowl, then juice it into a separate bowl. You'll need both.
- 3
Cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes with an electric mixer.
- 4
Add eggs one at a time, beating well after each addition until fully incorporated.
- 5
Stir in orange zest and 3 tablespoons fresh orange juice until combined.
- 6
In a separate bowl, whisk together almond flour, all-purpose flour, and baking powder.
- 7
Fold the dry mixture into the wet ingredients until just combined. Do not overmix.
- 8
Pour batter into prepared pan. Smooth the top and bake 35–40 minutes until a toothpick inserted in the center comes out clean.
- 9
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- 10
Whisk powdered sugar with 2 tablespoons orange juice to make a thin glaze. Drizzle over the cooled cake.
Tools you’ll need
- 9-inch round cake pan
- parchment paper
- large mixing bowl
- small bowl
- electric mixer or whisk
- separate mixing bowl
- whisk
- rubber spatula
- toothpick
- wire cooling rack
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