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An overhead view of the finished Orange Almond Cake on a white platter.
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Orange Almond Cake Recipe

Delicious cake with Mediterranean flare.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Mediterranean
Servings: 16 servings
Calories: 240kcal

Equipment

  • 1 8-inch cake pan (springform is best, but not required)

Ingredients

  • 3 large oranges (zest and juice - 3/4 cup juice)
  • 6 large eggs
  • 1 lb. raw almonds (ground fine in a food processor)
  • ½ cup honey
  • 1 tsp. baking powder
  • 1 tsp. pure vanilla extract
  • 1 pinch salt
  • 1 tsp. orange extract
  • sliced almonds (for garnish)

Instructions

  • Preheat your oven to 350°F (175°C). Gather all your ingredients and grind your almonds in a food processor. You want to grind them as fine as you can without turning them into almond butter.
    Ingredients for this Orange Almond Cake Recipe in individual bowls and containers.
  • Grease a round cake pan and line the bottom with parchment paper.
    Parchment lining the bottom of an 8-inch round cake pan.
  • Zest the oranges to get about 2-3 tablespoons of orange zest. Set the zest aside. Cut the oranges in half and juice them. You'll need about 3/4 cup of fresh orange juice. Set the juice aside.
    A zester, a zested orange and orange zest on a white plate.
  • In a large mixing bowl, beat the wet ingredients together with an electric mixer until well combined.
    An electric mixer in the bowl of wet ingredients.
  • Add the dry ingredients and blend them again with an electric beater until well combined.
    Dry ingredients added to the wet ingredients in a mixing bowl.
  • Pour the batter into the prepared cake pan. Sprinkle sliced almonds on top for decoration if desired. (I sprinkled mine on after baking, but the choice is yours)
    Pouring batter into the lined cake pan.
  • Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean. The top should be a nice golden brown.
    Just baked Orange Almond Cake in a cake pan. The top is golden brown.
  • Once baked, cool the cake in the pan for about 30 minutes on a wire rack. Then, transfer the whole thing to the fridge and let it chill overnight. To release the cake from the pan, you may have to run a knife around the edges first. Then, turn the cake out onto a flat surface and let it sit to bring it back to room temperature for serving.
    Sliced almonds and an orange twist added as garnish to the top of the cake.
  • Garnish the cake as you see fit. I highly recommend some sliced almonds, an extra drizzle of honey or maple syrup, and some whipping cream.
    A front view of an Orange Almond Cake on a white plate, topped with sliced almonds and an orange slice twist.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1slice | Calories: 240kcal | Carbohydrates: 19g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 30mg | Potassium: 327mg | Fiber: 4g | Sugar: 13g | Vitamin A: 179IU | Vitamin C: 18mg | Calcium: 112mg | Iron: 1mg