Orange Marmalade Almond Cake Recipe Caitlin McGrath

Name: Orange Marmalade Almond Cake Recipe Caitlin McGrath
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (6.75 ounces) all-purpose flour; 3/4 cup (2.5 ounces) almond meal; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 stick (4 ounces) unsalted butter; 2/3 cup sugar; 2 large eggs; 1/3 cup orange marmalade; 1 tablespoon finely grated orange zest; 1/4 teaspoon almond extract; 1/2 cup plus 2 tablespoons orange juice, divided; 1 cup powdered sugar; 1/2 teaspoon orange flower water (optional); Sliced almonds to garnish (optional)

Servings: persons

1 1/2 cups (6.75 ounces) all-purpose flour
3/4 cup (2.5 ounces) almond meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter
2/3 cup sugar
2 large eggs
1/3 cup orange marmalade
1 tablespoon finely grated orange zest
1/4 teaspoon almond extract
1/2 cup plus 2 tablespoons orange juice, divided
1 cup powdered sugar
1/2 teaspoon orange flower water (optional)
Sliced almonds to garnish (optional)

1
Preheat oven to 350 degrees F. Line a 9-inch springform pan or 9 x 2-inch round cake pan with parchment paper and grease the parchment and the sides of the pan.
2
Stir together the flour, almond meal, baking powder, baking soda, and salt and set aside.
3
With an electric mixer, cream the butter and sugar until fluffy.
4
Beat in the eggs, followed by the marmalade, orange zest, and almond extract.
5
Beat in half the dry ingredients, followed by 1/2 cup of orange juice, and finally the remaining dry ingredients.
6
Pour the batter in the prepared pan, smooth the top, and bake 25 to 30 minutes, until a tester comes out clean.
7
Cool the pan on a rack for 10 minutes or so, then invert the cake, and peel off the parchment.
8
Turn the cake right side up and allow it to cool completely.
9
When the cake has cooled, make the glaze: Sift the powdered sugar into a bowl and whisk in the remaining 2 tablespoons orange juice and orange flower water (if using).
10
Put the cake on a plate, spoon the glaze on, and spread it over the top.
11
Sprinkle with sliced almonds if desired.
12
Let stand until glaze sets.

973

kcal

Calories

Fat

116

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.

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 15 ingredients. The key ingredients include: 1 1/2 cups (6.75 ounces) all-purpose flour, 3/4 cup (2.5 ounces) almond meal, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Orange Marmalade Almond Cake Recipe Caitlin McGrath 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!