Orange Almond Cake
Updated Oct. 11, 2023
- Total Time
- 1 hour 10 minutes
- Prep Time
- 30 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup flour
- ½teaspoon baking powder
- 2eggs
- ¾cup plus 2 tablespoons sugar
- 5tablespoons orange juice
- ⅓cup light olive oil
- ¾cup finely ground blanched almonds
- 1tablespoon grated orange peel
- 1tablespoon orange-flavored liqueur such as Cointreau
Nutritional analysis per serving (6 servings)
397 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 7 grams protein; 55 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.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees. Grease and flour an eight-inch round cake pan.
- Step 2
Sift the flour and baking powder together and set aside. Beat the eggs until light, then gradually beat in all but two tablespoons of the sugar until light and fluffy. Beat in three tablespoons of the orange juice, then gradually beat in the olive oil. Stir in the ground almonds and the orange peel, then lightly stir in the flour mixture. Spread the batter in the prepared pan.
- Step 3
Bake 35 to 40 minutes, until the cake is golden and a cake tester comes out clean. Remove from oven.
- Step 4
Dissolve the remaining sugar in the remaining orange juice and orange liqueur in a small saucepan. Bring to a simmer and cook about two minutes, until the mixture turns syrupy. Brush this glaze over the hot cake and allow to cool about one hour. Remove the cake from the pan and serve.
Private Notes
Comments
I added a tbsp. of orange marmalade to the glaze. Delicious and elegant dessert!
Light, moist, incredible cake!! I have made it 3 times now: with all purpose flour, cup 4 cup GF, and white rice flour. It was fantastic with all three, although I would only do the rice flour under duress. I beat the eggs for quite a while until they gain a lot of volume and get very thick once all the sugar is added. Not sure why anyone would have lite olive oil so I did half grapeseed. I also added a few drops of orange extract and 1/4 tsp more baking powder. It’s not a tall cake for sure.
This cake doesn’t rise very high. It is delicious but rather flat.
This was my first attempt at olive oil cake, and I was pleasantly surprised. Super moist and not heavy. I used a whole mandarin grated since that's what I had, and I think that was a wise sub for the orange. Slightly sweeter. I honestly messed up and did not reduce the glaze enough, but that didn't matter. Delicious and served with either vanilla or chocolate dairy-free ice creams.
Loved the simplicity of this cake compared to more recent orange and almond recipes. As others say, light and moist. Half a cup sugar was fine, and regular olive oil no problem. Thirty-five minutes at 350 was plenty. I used jumbo eggs because that was all I had. But next time I’ll add some orange extract to heighten the orange flavor. And found myself fantasizing about a chocolate glaze or even two layers of this with chocolate ganache filling and candied orange decoration for Christmas dessert.
Very good and great base for a berry compote. Next time I bake it, I’ll add 1/2 teaspoon of salt