Oh, yes! 🍊🌰 Orange Almond Cake is moist, fragrant, and naturally nutty with a bright citrus note. Here’s a classic, simple recipe that doesn’t require fussing with too many steps:
Orange Almond Cake
Ingredients
- 1 ½ cups almond flour (finely ground)
- ½ cup all-purpose flour
- 1 ½ tsp baking powder
- ÂĽ tsp salt
- Zest of 2 oranges
- 3 large eggs
- ¾ cup sugar (can reduce to ½ cup if you prefer less sweet)
- ½ cup vegetable oil or melted butter
- ÂĽ cup freshly squeezed orange juice
- 1 tsp vanilla extract
- Optional: sliced almonds for topping, powdered sugar for dusting
Instructions
- Prep
Preheat oven to 350°F (175°C). Grease an 8-inch round or square pan and line with parchment paper. - Mix dry ingredients
In a bowl, whisk together almond flour, all-purpose flour, baking powder, salt, and orange zest. - Mix wet ingredients
In another bowl, beat eggs and sugar until slightly thick. Add oil, orange juice, and vanilla, mixing until smooth. - Combine
Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix—it keeps the cake tender. - Bake
Pour batter into prepared pan. Smooth top and optionally sprinkle with sliced almonds. Bake 30–35 minutes, or until a toothpick inserted comes out clean. - Cool & serve
Let cake cool 10–15 minutes in the pan, then transfer to a wire rack. Dust with powdered sugar if desired.
đź’ˇ Tips / Variations
- For extra orange punch, soak 2 tsp of orange zest in the sugar for a few minutes before mixing.
- Add ½ tsp almond extract for a more pronounced almond flavor.
- Can double recipe for a loaf or bundt pan.
- Serve with whipped cream or a light glaze made from powdered sugar + orange juice.
If you want, I can also give a gluten-free, flourless version that’s dense, almond-y, and almost brownie-like—very indulgent but still bright with orange.
Do you want that version too?
