This almond orange cake is the fluffiest, most delicious and so easy to make, you simply have to try it!
Photo: Natalie Levin
Almond Orange Cake
Servings 24 cm round cake pan
Ingredients
For the cake:
- 4 large eggs
- 200 grams (1 cup) sugar
- 1 tsp. vanilla extract
- pinch of salt
- zest of 2 oranges
- 200 ml. (1 cup) freshly squeezed orange juice
- 160 ml. (2/3 cup) vegetable oil
- 210 grams (1 12/ cups) all-purpose flour
- 100 grams (1 cup) almond meal
- 10 grams (2 tsp.) baking powder
- some powdered sugar for serving
Instructions
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Preheat oven to 170c degrees.
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In a bowl of an electric mixer with whipping attachment, put eggs, sugar, vanilla and salt and whip on high speed until mixture is fluffy and airy.
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Add the orange zest and continue beating on low speed.
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In a separate bowl mix the orange juice and oil, and pour into the egg mixture in a thin stream, while continuing to whisk at medium speed.
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Once blended, add the flour, almonds and baking powder and fold in gently with a spatula into a smooth mixture.
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Transfer the batter into the pan and bake for about 35-45 minutes, or until golden brown and a toothpick inserted in center of cake comes out with moist crumbs.
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Cool completely at room temperature.
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Sprinkle a little powdered sugar over the cake ready.
Recipe Notes
- Store the cake in a sealed container in the refrigerator for up to a week.
- Instead of almond meal you can use grinded coconut.
- Serve the cake at room temperature.