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Orange Almond Cake Recipe

Ingredients:

For the Cake:

  • 1 cup (240 ml) olive oil

  • 1 cup (200 g) granulated sugar

  • 4 large eggs

  • 1 tablespoon orange zest (from about 2 oranges)

  • 1 teaspoon almond extract

  • 1 1/2 cups (150 g) almond flour

  • 1 cup (125 g) all-purpose flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup (120 ml) freshly squeezed orange juice

For the Orange Glaze:

  • 1 cup (125 g) powdered sugar

  • 2 tablespoons freshly squeezed orange juice

For Decoration:

  • Sliced almonds, toasted

  • Thin orange slices (optional)

  • Powdered sugar for dusting (optional)

Instructions:

Prepare the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.

  2. In a large bowl, whisk together the olive oil and sugar until well combined. Beat in the eggs, one at a time, followed by the orange zest and almond extract.

  3. In a separate bowl, mix the almond flour, all-purpose flour, baking powder, and salt.

  4. Gradually add the dry ingredients to the wet mixture, alternating with the orange juice. Mix until just combined.

  5. Pour the batter into the prepared pan and smooth the top.

  6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

  7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Orange Glaze:

  1. In a small bowl, whisk together the powdered sugar and orange juice until smooth and pourable.

  2. Drizzle the glaze over the cooled cake, letting it run down the sides.

Decorate the Cake:

  1. Sprinkle the top with toasted sliced almonds.

  2. Add thin orange slices and a dusting of powdered sugar, if desired.

Serving:

Serve this moist and flavorful cake with a cup of tea or coffee. It’s ideal for brunches or light desserts.

Storage:

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

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