Description
This Moist Orange Almond Cake is a delightful, moist dessert bursting with fresh orange flavor and the rich nuttiness of almond flour. Perfectly tender and topped with crunchy sliced almonds and a dusting of confectioners’ sugar, this cake makes a sophisticated treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 4 eggs (separated)
- 1/2 tsp vanilla extract
- Orange zest from 1 large orange
- 1/2 cup orange juice (freshly squeezed)
- 1/2 cup vegetable oil
Dry Ingredients
- 3/4 cup granulated sugar (divided: 6 tbsp/75 g + remaining)
- 3 cups almond flour
- 1/2 tsp baking powder
Toppings
- 1/3 cup sliced almonds
- Confectioners’ sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (180℃). Grease a 9-inch (22 cm) round cake pan and line the bottom with parchment paper to prevent sticking. Set aside.
- Whisk Egg Yolks and Sugar: In a large bowl, combine the 4 egg yolks with half of the granulated sugar (about 6 tbsp or 75 g). Whisk vigorously until the mixture becomes pale and thick, which helps incorporate air for a light texture.
- Add Flavorings and Liquids: To the egg yolk mixture, add the vanilla extract, orange zest, orange juice, and vegetable oil. Mix gently until fully combined.
- Incorporate Dry Ingredients: Gradually add almond flour and baking powder into the wet mixture. Stir carefully until the batter is smooth and well incorporated. Set this mixture aside for now.
- Beat Egg Whites: In a clean medium bowl, beat the 4 egg whites on low-medium speed using a hand mixer equipped with a whisk attachment until frothy. Gradually add the remaining sugar bit by bit while continually mixing. Increase the speed to high and beat until you achieve glossy, stiff peaks, ensuring maximum volume for the cake.
- Fold Egg Whites into Batter: Transfer one-third of the beaten egg whites into the yolk batter. Gently fold with a spatula to combine without deflating the mixture. Repeat with the remaining egg whites in two additions, folding gently each time until there are no streaks but the mixture remains airy.
- Remove Air Bubbles: Pour the batter into the prepared pan, then run a skewer or toothpick through the batter to pop any large air bubbles to ensure an even crumb.
- Add Toppings: Evenly sprinkle the sliced almonds on top of the batter for a crunchy finish.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for about 15 minutes. Run a small knife around the edges to loosen it, then carefully remove from the pan and place on a cooling rack to cool completely.
- Serve: Once the cake is completely cooled, dust the top with confectioners’ sugar if desired, slice, and enjoy!
Notes
- Ensure egg whites are beaten to stiff peaks to provide lightness and volume to the cake.
- Be gentle when folding the egg whites into the batter to avoid deflating the mixture, which could result in a dense cake.
- Using freshly squeezed orange juice and zest greatly enhances the orange flavor.
- The almond flour gives the cake a moist texture and rich flavor; do not substitute with regular flour.
- This cake is best served at room temperature and can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: orange almond cake, gluten free cake, moist almond cake, citrus dessert, almond flour cake
