A fragrant orange almond cake with the scent of orchards that gets so many compliments that I really beg you to make it. The cake that will bring winter with it 🙂
Orange Almond Cake
PrintIngredients
For the cake (2 loaf cakes or 1 large loaf)
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup neutral oil
- 1/2 cup fresh orange juice
- Finely grated zest of 1 orange
- 3/4 cup (7 oz / 200 g) sour cream
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups (7 oz / 200 g) finely ground almonds (almond flour)
- 1/2 cup sliced almonds
For Orange Syrup:
- 3/4 cup fresh orange juice
- 3–4 tablespoons sugar
- Finely grated zest of 1 orange
Instructions
- Preheat the oven to 340°F (170°C). Line two loaf pans with parchment paper. - In a stand mixer fitted with the whisk attachment (or using a hand whisk), beat the eggs and sugar until the mixture is pale and airy. - Add the oil, orange juice, orange zest, and sour cream, and mix until combined. - Sift in the flour and baking powder, add the almond flour, and mix just until incorporated. - Divide the batter between the pans and sprinkle the sliced almonds over the top. - Bake for 40–50 minutes, until the cakes are set and golden. - Meanwhile, in a small saucepan, heat the orange juice, sugar, and zest until the sugar dissolves. As soon as the cakes come out of the oven, pour the syrup evenly over both cakes. Let them cool before slicing.
Orange and almond cake. Photo: Tal Sivan-Ziporin
Notes
- You can use yogurt instead of sour cream, or milk. For a dairy-free version, use coconut milk. - Lemon zest works beautifully here in place of orange.
