Almond Cake

Recipe from Molly Wizenberg

Adapted by Mark Bittman and Sam Sifton

Almond Cake
Craig Lee for The New York Times
Total Time
2 hours 15 minutes
Rating
5(2,381)
Comments
Read comments

This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment – a food processor and a mixer – but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs. —Mark Bittman and Sam Sifton

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Ingredients

Yield:8 servings
  • 1small to medium orange
  • 1lemon
  • 6ounces raw almonds
  • 1cup all-purpose flour
  • 1tablespoon baking powder
  • 4eggs
  • ½teaspoon salt
  • 1½cups sugar
  • ⅔cup olive oil
  • Confectioners’ sugar
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

533 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 42 grams sugars; 9 grams protein; 314 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.

  2. Step 2

    Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.

  3. Step 3

    Set oven to 350 degrees, and grease a 9-inch springform pan.

  4. Step 4

    When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.

  5. Step 5

    In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.

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Ratings

5 out of 5
2,381 user ratings
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Comments

Richard ogilby

I've made this many times from a Spanish cookbook.You use all almond flour and no wheat flour. 8 eggs instead of 4 and voile an actual almond cake instead of an almond flavored wheat cake.

Frank

Couple of potentially stupid questions: you say, discard lemon pulp and seeds, this includes rind? Same with orange, what about skin/rind/pulp there?
Thanks! I want to make it this weekend!

Margaux Laskey, Staff Editor

You could use approximately 1 1/2 cups plus two tablespoons of almond flour.

Tracy

Beautiful cake and very delicious. Substitutions made: I used 150g puree (from boiled orange and tangerines), only because I had frozen puree and wanted to use it up. I also used a cup of gluten-free all-purpose flour.

Kiki

Love this cake! Made it multiple times, once with a grapefruit instead of an orange (might be my favorite!). I like using ½ the recommended amt of sugar (for grapefruit use a bit more). I replace whole almonds w ¾ cup of almond flour and still add the recommended amt of white flour. I’ve also made it in cupcake form instead of muffins and brought it to a party - they all got eaten before I could have one! It’s also quick to prepare - i boil/simmer the lemon and orange for 20ish minutes and then put everything together, takes just around 30 minutes total to prepare plus bake time. definitely let it cool before eating! I only waited 10 minutes yesterday before having my first slice, and it was better when I had waited longer for the second. Enjoy!!!

Leslie Bethell

This cake is so-so. I would much rather make the carrot-orange olive oil cake, which you can find here: https://body-change.today/recipes/1027132-carrot-orange-olive-oil-cake%3C/a%3E.%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

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Credits

Adapted from Molly Wizenberg

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