Dessert

Moist Orange Almond Cake Recipe

ByLila Prescott December 25, 2025December 25, 2025

Introduction

This Moist Orange Almond Cake is a delightful combination of bright citrus and rich almond flavor, perfect for any occasion. Its tender crumb and moist texture make it a favorite for breakfast or dessert.

A round almond cake cut into six slices sits on a white plate with blue floral patterns, lightly dusted with powdered sugar and topped with thin almond slices. The cake has a golden yellow inside with a slightly crumbly texture. Two bright orange slices with a small green mint leaf rest on top of the cake as decoration. The plate is placed on a white marbled surface with scattered almond flakes and cake crumbs nearby, alongside additional orange slices and a piece of dark gray cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs
3/4 cup granulated sugar

1/2 tsp vanilla extract
Orange zest (from 1 orange)

1/2 cup orange juice
1/2 cup vegetable oil

3 cups almond flour
1/2 tsp baking powder
1/3 cup sliced almonds

Confectioners’ sugar, for dusting

Instructions

Step 1: Preheat the oven to 350℉ (180℃). Grease a 9-inch (22 cm) round pan and line the bottom with parchment paper. Set aside.
Step 2: In a large bowl, add the 4 egg yolks and half of the granulated sugar (6 tbsp or 75 g). Whisk until the mixture is pale and thick.

Step 3: Add the vanilla extract, orange zest, orange juice, and vegetable oil to the egg yolk mixture. Stir until combined.
Step 4: Add the almond flour and baking powder. Mix until the batter is well incorporated. Set aside.
Step 5: In a medium bowl, beat the 4 egg whites on low-medium speed until frothy. Gradually add the remaining sugar while continuing to beat. Increase the speed to high and beat until glossy stiff peaks form.

Step 6: Fold one-third of the egg white mixture into the egg yolk batter gently with a spatula until just combined. Then fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Step 7: Pour the batter into the prepared pan. Gently run a skewer through the batter to release any air bubbles.
Step 8: Sprinkle the sliced almonds evenly over the top of the batter.

Step 9: Bake for 30-35 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.
Step 10: Let the cake cool in the pan for 15 minutes. Run a small knife around the edge, then remove the cake from the pan and cool completely on a wire rack.
Step 11: Once cooled, dust the top with confectioners’ sugar if desired before serving.

Tips & Variations

For extra flavor, add a tablespoon of orange liqueur to the batter.
Use finely ground almond flour for a smoother texture.
Swap vegetable oil for melted coconut oil for a subtle twist.

Make sure to fold in the egg whites gently to keep the cake light and airy.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Reheat slices lightly in the microwave to enjoy a warm bite, or serve chilled for a firmer texture.

How to Serve

A round almond cake with a cracked, powdered sugar top rests on a white plate with blue floral patterns. The cake is cut into eight slices, one slice slightly pulled out to show the soft, yellow inside. Thin almond slices are scattered over the cake's surface. Two bright orange slices with a small green leaf garnish sit on top in the center. Around the plate, there are more orange slices on a wooden board and some loose almond slices on a white marbled surface. A dark cloth napkin is partially visible under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, this recipe uses almond flour and does not contain wheat, making it naturally gluten-free. Just ensure your almond flour is certified gluten-free if needed.

What can I use instead of almond flour?

You can try using finely ground hazelnut flour or a blend of ground nuts and gluten-free flour, but the texture and flavor will differ slightly from the original recipe.