Imagine a dessert that transports you to a sun-drenched Mediterranean kitchen with just one bite - that's exactly what this Orange Scented Almond Cake promises! This isn't just another cake; it's a magical fusion of delicate almond flour, bright citrus notes, and a melt-in-your-mouth texture that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pastry chef, this recipe is about to become your new obsession, guaranteed to impress everyone from family gatherings to fancy dinner parties.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup orange juice
- 1 teaspoon orange zest
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Whisk to combine and ensure even distribution of ingredients.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gently fold in the orange zest and freshly squeezed orange juice into the wet mixture until evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully with a spatula until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully remove from the pan and transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with an orange glaze before serving. Serve at room temperature and enjoy!
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and orange juice are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold dry and wet ingredients to maintain the cake's light, airy consistency. Overmixing can lead to a tough, dense cake.
- Zest Matters: Use fresh orange zest for the most vibrant citrus flavor. Avoid the white pith, which can add bitterness.
- Pan Preparation: Properly greasing and lining the pan with parchment paper ensures easy cake removal and prevents sticking.
- Toothpick Test: Check cake doneness by inserting a toothpick - it should come out with just a few moist crumbs, not completely clean.
- Cooling is Crucial: Allow the cake to cool completely before serving to let flavors develop and texture settle.
- Optional Enhancements: Consider a light orange glaze or dusting of powdered sugar for an extra touch of elegance.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 8g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
