ORANGE AND ALMOND CAKE: MOUTHWATERING DELIGHT
Orange and almond cake, tall and fragrant, is a great “grandmother’s” classic, a fluffy baked dessert perfect to enjoy at breakfast or snack time.
Few but wholesome ingredients for a mouthwatering citrus-scented cake, enhanced by the crunchy touch of toasted almonds, making it even more irresistible!
Why You’ll Love This Recipe
• Light and Refreshing: The orange juice and zest provide a citrusy brightness.
• Nutty Crunch: Toasted almonds add texture and a delightful flavor contrast.
• Perfect for Any Occasion: Whether for brunch, dessert, or tea time, this cake is a versatile treat.
SERVINGS:8
Preparation Time
• Active Preparation: 20 minutes
• Baking Time: 45 minutes
• Total Time: ~1 hour 5 minutes
Ingredients
- 3 eggs
- ¾ cup sugar
- 2 cups all-purpose flour, sifted
- Juice of 2 oranges, strained
- ½ cup butter, melted and cooled
- 1 teaspoon baking powder
- ½ cup sliced almonds, toasted
- Powdered sugar, for dusting
- Orange slices, for garnish
Method
• Prepare the Ingredients:
Squeeze the oranges and strain the juice to remove pulp.
Melt the butter and let it cool slightly.
Toast the sliced almonds in a dry pan until lightly golden, then set aside.
• Beat Eggs and Sugar:
Using an electric mixer, beat the eggs and sugar together until the mixture is light, fluffy, and has doubled in volume.
Gradually add the orange juice while continuing to mix.
• Incorporate Flour and Butter:
Sift the all-purpose flour into the egg mixture, folding gently to retain the air.
Add the melted butter and mix until just combined.
• Add Flavor Enhancements:
Stir in the baking powder and a little orange zest for added citrus aroma.
• Fold in Almonds:
Mix in the toasted almonds, reserving a handful to sprinkle on top of the cake.
• Prepare the Pan:
Butter and flour an 8-9 inch (20-22 cm) cake pan.
Pour the batter into the prepared pan and sprinkle the reserved almonds evenly over the top.
• Bake the Cake:
Preheat the oven to 340°F (170°C) and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
• Cool and Serve:
Let the cake cool slightly in the pan before transferring it to a serving plate.
Dust with powdered sugar and garnish with orange slices for an elegant presentation.
Tips
• For Extra Moisture: Brush the cake with a simple orange syrup made by simmering orange juice and sugar.
• Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing: Freeze slices individually wrapped in plastic wrap for up to 2 months.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~260 |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Cholesterol | 70mg |
| Sodium | 70mg |
| Total Carbohydrates | 34g |
| Sugars | 18g |
| Protein | 5g |
Orange And Almond Cake: Mouthwatering Delight
Ingredients
- 3 eggs
- ¾ cup sugar
- 2 cups all-purpose flour sifted
- Juice of 2 oranges strained
- ½ cup butter melted and cooled
- 1 teaspoon baking powder
- ½ cup sliced almonds toasted
- Powdered sugar for dusting
- Orange slices for garnish
Instructions
Prepare the Ingredients:
- Squeeze the oranges and strain the juice to remove pulp.
- Melt the butter and let it cool slightly.
- Toast the sliced almonds in a dry pan until lightly golden, then set aside.
Beat Eggs and Sugar:
- Using an electric mixer, beat the eggs and sugar together until the mixture is light, fluffy, and has doubled in volume.
- Gradually add the orange juice while continuing to mix.
Incorporate Flour and Butter:
- Sift the all-purpose flour into the egg mixture, folding gently to retain the air.
Add the melted butter and mix until just combined.
- Add Flavor Enhancements:
- Stir in the baking powder and a little orange zest for added citrus aroma.
Fold in Almonds:
- Mix in the toasted almonds, reserving a handful to sprinkle on top of the cake.
Prepare the Pan:
- Butter and flour an 8-9 inch (20-22 cm) cake pan.
- Pour the batter into the prepared pan and sprinkle the reserved almonds evenly over the top.
Bake the Cake:
- Preheat the oven to 340°F (170°C) and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
- Let the cake cool slightly in the pan before transferring it to a serving plate.
- Dust with powdered sugar and garnish with orange slices for an elegant presentation.
