Ingredients for Almond Orange Cake
- 1 1/3 cups slivered almonds
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1 cup orange juice
- 1 teaspoon almond extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup orange marmalade
- 0 Orange Liqueur
- 1 cup heavy cream
- 1 orange twist
- 2 tablespoons powdered sugar
- zest of 1 large orange
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How to Make Almond Orange Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a blender, combine 1 cup slivered almonds and blend until finely ground.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon almond extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup orange juice, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup of the ground almonds.
- Gently fold in the zest of 1 large orange.
- Pour batter into the prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes.
- Run a knife around the edges of the cake to loosen it from the pan. Remove the sides of the pan.
- Spread ½ cup orange marmalade evenly over the top of the cake.
- Let cool completely (about 1 hour).
- In a chilled bowl, beat 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form.
- Spoon whipped cream around the edge of the cake and sprinkle with ⅓ cup of the remaining almonds.
- Refrigerate for at least 30 minutes before serving. Garnish with an orange twist.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
116g
Fat
45g
Carbs
16g
