Almond Orange Cake Recipe

Name: Almond Orange Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 cup slivered almonds; 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup butter, softened; 1 cup fresh orange juice; 2 teaspoons almond extract; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 eggs; 1/2 cup orange marmalade; 2 tablespoons orange liqueur; FOR THE GARNISH; 3/4 cup whipping cream; 2 tablespoons granulated sugar; 1/3 cup slivered almonds, toasted; orange rind twists (optional)

Servings: persons

CAKE
1 cup slivered almonds
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup butter, softened
1 cup fresh orange juice
2 teaspoons almond extract
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup orange marmalade
2 tablespoons orange liqueur
FOR THE GARNISH
3/4 cup whipping cream
2 tablespoons granulated sugar
1/3 cup slivered almonds, toasted
orange rind twists (optional)

1
Heat oven to 350 degrees, and spray a 9-inch springfoam pan with cooking spray.
2
In a blender, place the 1 cup of slivered almonds, cover and process till almonds are finely ground.
3
In a large bowl, beat almonds, and remaining cake ingredients except for marmalade with mixer on low speed for 30 seconds scraping bowl constantly.
4
Beat on high speed for 3 minutes, scraping bowl occasionally, then pour batter into pan.
5
Bake 45-55 minutes or til top is evenly dark golden brown and cake springs back wheh touched lightly in center.
6
Cool in pan for 10 minutes.
7
Remove side of pan, and spread marmalade over top of cake.
8
Cool for 1 hour.
9
In chilled small bowl, beat whipping cream, an 2 tablespoons sugar on high speed until soft peak forms.
10
Spoon whipped cream around edge of cake, and sprinkle 1/3 cup almonds over whipped cream.
11
Refrigerate, and garnish with orange twist.

1208

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: CAKE, 1 cup slivered almonds, 2 cups all-purpose flour, 1 cup granulated sugar, and more.

Yes, Almond Orange Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Orange Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions