Almond Cake

Recipe from Molly Wizenberg

Adapted by Mark Bittman and Sam Sifton

Updated June 23, 2016

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
2 hours 15 minutes
Rating
5(2,437)
Comments
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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

  • 1 small to medium orange

  • 1 lemon

  • 6 ounces raw almonds

  • 1 cup all-purpose flour

  • 1 tablespoon baking powder

  • 4 eggs

  • ½ teaspoon salt

  • 1 ½ cups sugar

  • ⅔ cup olive oil

  • Confectioners’ sugar

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

59 grams carbs; 80 milligrams cholesterol; 533 calories; 21 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 31 grams fat; 4 grams fiber; 314 milligrams sodium; 9 grams protein; 42 grams sugar

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
2,437 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.

Karen S

I made this yesterday according to the recipe and it was delicious. I used almond flour in lieu of almonds and added a half tsp of vanilla extract. After other comments re/cooking time, I checked the cake at 45 minutes and it was done, golden on top, darker brown at the edge and an inserted toothpick came out clean. I would suggest the recipe be amended to 45 minutes or longer. Mine would have been ruined at an hour. Instead, we all loved it!!!

Sylvia

What is the amount of citrus in cups or weight?

Susan

I use a spring form pan but add a piece of parchment to the pan before clipping on the ring. This makes it easy to remove the cake from the bottom without dealing with the rolled edge that hooks into the ring. I also use 1 1/2 c. + 2 tbsp. almond flour as suggested by previous commenter. This is a fabulous cake.

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Credits

Adapted from Molly Wizenberg

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