Delight your guests with the bright, nutty harmony of this Orange Almond Cake. The marriage of almond and orange yields a cake that is fragrant, tender, and refreshingly balanced. It’s an elegant yet simple dessert — ideal for family gatherings, afternoon tea, or any special occasion when you want something both comforting and a little different.
Why You’ll Love Orange Almond Cake
- Exquisite Flavor Combination: The natural nuttiness of almond flour complements bright orange zest and juice for a balanced, sophisticated taste.
- Moist, Tender Crumb: The recipe’s technique — including folding in beaten egg whites — creates a delicate, moist texture.
- Simple Elegance: Clean ingredients and straightforward steps produce a dessert that looks and tastes refined without fuss.
- Versatile for Any Occasion: Serve it at brunch, as a light dessert after dinner, or with tea for a delightful afternoon treat.
- Gluten-Free Friendly: Made with almond flour, this cake is naturally gluten-free for those who avoid wheat.
Ingredients Needed To Make Orange Almond Cake
- Finely ground blanched almond flour (1 ¾ cups)
- Almond extract (½ tsp)
- Orange juice (1 tbsp)
- Ground ginger (¼ tsp)
- Kosher salt (½ tsp)
- Eggs, separated (4 total)
- Sugar (⅔ cup)
- Orange zest (2 tbsp)
- Milk (¼ cup)
- Raw sliced almonds (½ cup)
- Powdered sugar for dusting (about 1 tbsp)
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes — if you prefer, replace the almond flour with the same volume of all-purpose flour. The texture and flavor will change (less almond flavor and a different crumb), but the cake will still be enjoyable.
Can I use regular dairy?
Absolutely. The recipe works with dairy or dairy-free milk. I often use a dairy-free option, but whole milk or other dairy milks will work without adjusting quantities. Keep in mind almond milk is thinner, so choose a fuller-bodied milk if you want a slightly richer crumb.
How To Make Orange Almond Cake
- Preheat the oven to 350°F (175°C) and spray a 9″ springform pan with nonstick spray.
- Separate the eggs. In a clean bowl, beat the egg whites to stiff peaks and set aside.
- In another bowl, cream the sugar with the egg yolks until pale and slightly thickened (about 3 minutes).
- Whisk in the milk, orange zest, and orange juice until combined.
- Add the dry ingredients — almond flour, almond extract, ground ginger, and salt — and mix until smooth.
- Gently fold the beaten egg whites into the batter until no white streaks remain, taking care not to deflate the mixture.
- Pour the batter into the prepared pan, sprinkle the raw sliced almonds evenly over the top, and smooth the surface.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- Let the cake cool completely in the pan, then remove the ring and dust the top with powdered sugar just before serving.
Commonly Asked Questions
Can I Use Regular Flour Instead of Almond Flour?
This cake is formulated for almond flour to give it its tender crumb and almond flavor. If you swap in all-purpose flour, expect a different texture and flavor; you may need to adjust moisture and baking time.
How Long Will This Cake Keep?
Stored in an airtight container at room temperature, the cake will stay fresh for 2–3 days. Refrigerate for longer storage and bring to room temperature before serving.
Can I Add More Citrus Flavors?
Yes. You can add lemon zest or a splash of lemon juice for a brighter citrus profile, or include orange slices as a garnish for added visual appeal.
Is This Cake Suitable for Those with Nut Allergies?
No. This recipe uses almond flour and almond extract, so it’s not suitable for anyone with tree nut allergies.
Orange Almond Cake
Danielle Cochran
Pin Recipe
Equipment
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9-inch springform pan
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Mixing bowls and electric mixer or whisk
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Measuring cups and spoons
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Spatula
Ingredients
- 1 ¾ cups finely ground blanched almond flour
- ½ tsp almond extract
- 1 tbsp orange juice
- ¼ tsp ground ginger
- ½ tsp kosher salt
- 4 eggs, separated
- ⅔ cup sugar
- 2 tbsp orange zest
- ¼ cup milk
- ½ cup raw sliced almonds
- Topping: 1 tbsp powdered sugar
Instructions
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Spray a 9″ springform pan with nonstick baking spray and preheat the oven to 350°F (175°C).
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Separate the eggs. Beat the egg whites in a clean bowl until stiff peaks form and set aside.
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In a separate bowl, beat the sugar and egg yolks together for about 3 minutes until creamy.
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Stir in the milk, orange zest, and orange juice until evenly combined.
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Add the almond flour, almond extract, ground ginger, and salt. Mix until smooth.
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Gently fold the beaten egg whites into the batter, keeping as much air as possible for a light texture.
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Pour the batter into the prepared pan and spread it evenly.
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Sprinkle the raw sliced almonds over the top.
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Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely, then dust with powdered sugar before serving.
Nutrition
Calories: 318kcal
Carbohydrates: 28g
Protein: 10g
Fat: 21g
Sugar: 21g
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