Orange and Almond Cake Recipe

Name: Orange and Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs, seperated; ⅔ cup superfine sugar; 2 oranges, zest of; 2 oranges, juice of; 1 lemon, zest of; 1 lemon, juice of; 1 cup almonds, ground (without the skin!); ¼ cup self rising flour; 1 cup heavy whipping cream; 2 teaspoons superfine sugar; 1 teaspoon cinnamon; ¼ cup sliced almonds, toasted; confectioners' sugar

Servings: persons

4 eggs, seperated
⅔ cup superfine sugar
2 oranges, zest of
2 oranges, juice of
1 lemon, zest of
1 lemon, juice of
1 cup almonds, ground (without the skin!)
¼ cup self rising flour
1 cup heavy whipping cream
2 teaspoons superfine sugar
1 teaspoon cinnamon
¼ cup sliced almonds, toasted
confectioners' sugar

1
Grease and line the bottom of a deep 7-inch (18 cm) round pan.
2
Preheat oven to 350 F/ 180C.
3
Whisk the egg yolks with with the sugar and lemon zest, until very thick and light in color.
4
Mix the orange and lemon juice and add with the ground almonds to the egg mix (it will be very runny at this point).
5
Fold in the flour.
6
Whisk the whites stiff and fold into the batter.
7
Fill batter into the pan and bake for 35-40 minutes or until golden brown and springy to the touch.
8
Cool in pan for 10 minutes.
9
Remove from pan and let cool on rack.
10
The cake might sink a bit at this point, this is normal.
11
Whip the cream with the orange zest, the 2 tsp sugar and cinnamon.
12
Once the cake is cold, cover with the freshly toasted almond slices and dust with confectioners' sugar.

838

kcal

Calories

Fat

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

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 13 ingredients. The key ingredients include: 4 eggs, seperated, ⅔ cup superfine sugar, 2 oranges, zest of, 2 oranges, juice of, and more.

Yes, Orange and Almond 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!

Orange and Almond Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions