Orange Almond Cake
With winter in our rear view mirror it's time to welcome the sunshine in with this cheerful orange almond cake, topped with colorful citrus. I used two types of oranges, but you can use other citrus fruits as well, such as lemon, grapefruit and kumquats. The orange slices on top are not only beautiful; they also keep the cake tremendously moist. Serve the cake as it, or with a dollop of Mascarpone or strained yogurt.
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Servings: 6 pieces
Ingredients
For the Cake
- 120 grams all-purpose flour
- 100 grams almond flour
- 1.5 teaspoon baking powder
- 1/2 teaspoon salt
- 190 grams yellow sugar
- 125 grams butter
- 2 whole eggs
- 1 tablespoon orange zest from the blood orange or tangelos
- 1 tablespoon orange juice from the blood orange or tangelos
- 125 grams sour cream
For the Orange Layer
- 2 tablespoons sugar
- 2 tablespoons water
- 1 blood orange
- 1 minneola tangelo/honeybell orange (NOTE 1)
Instructions
- Line a 8 x 8 baking dish with parchment paper. Preheat the oven to 350 degrees F.
- Mix yellow sugar with butter until creamy and fluffy. Add the eggs, one at a time, and beat until just combined.
- Add orange zest, orange juice and sour cream and mix until combined.
- Mix all-purpose flour, almond flour, baking powder and salt. Add this flour mixture and beat until combined.
- In a glass jar or bowl, combine water and sugar and heat in a microwave until sugar is completely dissolved. Allow this syrup to cool for a few minutes.
- In the meantime peel oranges and slice super thin, making use of a mandoline slicer.
- Pour half of the syrup into the baking dish and arrange the orange slices over the syrup, filling the entire baking dish. Design the top of your orange almond cake at this moment. (NOTE 2)
- Pour the remaining syrup over the citrus.
- Now it's time to add the batter. Place many large dollops over the orange slices and spread those towards each other to cover the entire surface. This way you can 'connect' the batter without moving the fruit slices around.
- Bake the cake in the oven for about 40 minutes. If the cake starts to brown too quickly, cover it loosely with aluminum foil.
- Transfer the pan to a wire rack and let cool for about 20 minutes, then invert the cake onto a plate. Let cool for 10 minutes more, before you cut into the cake.
Notes
- I picked a minneola tangelo or honeybell orange because it is very juice and has less flesh or membranes inside. This means that a layer of tangelo slices are easy to cut and eat.
- I’ve used complete slices of the tangelos and used pieces of the blood orange slices to fill in the gaps.
Nutrition information is automatically calculated, so should only be used as an approximation.
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