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Slice of orange almond cake on a plate with a tender golden crumb
Oumnia

Orange Almond Cake

A moist orange almond cake made with a full cup of fresh orange juice and a crackly toasted almond top. One bowl, no frosting, and generous enough to feed a hungry family twice over.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 45 minutes
Total Time 1 hour 55 minutes
Servings: 12
Course: Dessert
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 1 tbsp orange zest from 1 orange
  • 1 tsp lemon zest from 1 lemon
  • 1 cup butter melted and slightly cooled
  • 1 cup orange juice freshly squeezed
  • 3 cups all-purpose flour
  • 14 g baking powder about 1 tbsp
  • 1 tbsp apple cider vinegar
  • 1/2 cup sliced almonds for topping
  • 2 tbsp powdered sugar for dusting

Method
 

  1. Preheat the oven to 350F (180C). Grease a 28 cm (11 inch) round cake pan and line the base with parchment paper.
  2. In a large bowl, beat the eggs, salt and sugar with an electric mixer for 3 to 4 minutes, until pale, thickened and foamy.
  3. Add the vanilla, orange zest, lemon zest, melted butter and orange juice. Beat until smooth. The batter will look thin at this stage - that is correct.
  4. Sift the flour and baking powder over the batter in two or three additions, folding each one in gently with a whisk. Do not use the electric mixer here.
  5. Whisk in the apple cider vinegar until just combined, then pour the batter into the prepared pan straight away.
  6. Scatter the sliced almonds evenly over the surface.
  7. Bake for 45 to 50 minutes, until deep golden and a skewer inserted in the center comes out with a few dry crumbs.
  8. Cool in the pan for 10 to 15 minutes, then release and cool completely on a rack.
  9. Dust with powdered sugar once the cake is fully at room temperature, and serve.

Notes

Zest the orange and lemon BEFORE juicing. Zesting a squeezed orange is nearly impossible.
Let the melted butter cool slightly before adding it. Hot butter poured into beaten eggs will start to cook them.
If the almonds are browning too fast before the center is set, lay a sheet of foil loosely on top for the last 10 to 15 minutes.
Weigh your flour if you can - 3 cups should be around 375 g. Scooping straight from the bag can add 60 g and dry out the cake.