Orange Almond Cake is a moist and soft cake with a burst of citrus flavor. It is very delicate and tender with the goodness of Almonds and Orange together.
Super soft and moist Orange Almond Cake is definitely a treat. It tastes and smells so good. This is perfect for any occasion or goes with just a cup of tea.
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Ingredients
Almond Meal - You can use the Store-bought Almond flour or Almond meal. In case you are not able to source it you can make your own at the home. Use good quality, Almond.
Flour - As always we use white flour for the cake. We can use half APF and half Wheat Flour.
Sugar - I am using Refined White Sugar. But we can replace it with Brown Sugar or even Cane Sugar. It will have no compromise in the taste and texture.
Orange Juice - Gives a nice citric punch to the cake. Almonds and Orange go very well together.
Orange Zest - Never skip this. The addition of the zest elevates the orange flavor in the cake.
Oil - Use any flavorless cooking oil
Vanilla extract - Blends amazingly well with the cake.
Buttermilk - Buttermilk gives an excellent texture to the eggless cake.
Baking powder, Baking soda - Helps in the texture and raise of the cake.
Almond Flakes - This is totally optional but I love topping the cake with some almond flakes.
How to Prepare Orange Almond Cake
1. In a mixing bowl add 1 cup of Flour.
2. Along with them add 1.25 cups of Almond Meal or Almond flour.
3. Next add 2 tsp of Baking powder, ½ tsp of Baking Soda, and ¼ tsp of Salt.
4. Next add in 10 tbsp of Sugar. I am adding powdered Sugar. Combine everything and set aside.
5. In another mixing bowl add ⅓ cup of Orange Juice.
6. To this add ½ cup Butter Milk. Check my blog post on how to prepare your own buttermilk for cakes.
7. Add 1 tsp of Vanilla essence.
8. Add ½ cup of any Flavorless oil.
9. Add 2 tsp of fresh Orange zest.
10. Whisk and combine everything together for even mixing.
11. Slowly add the wet ingredients to the dry ingredients in batches. Fold and mix with a spatula. don't overmix.
12. Grease a 9 or 8 inch round baking tin and line it with parchment paper. Pour the cake batter into the tin and tap it twice or thrice. Place some sliced Almond Flakes on top of the cake or any nuts as you prefer.
13. Preheat the oven at 356 F for 10 mins and then bake the cake at 356 F for 25 to 30 mins. Or till a toothpick when inserted comes out clean. Let the cool sit for 15 mins and then remove from the baking tin by running a knife through the edges. Allow the cake to cool completely and then slice the serve. The cake is very soft, so make sure you cool and then cut.
Storing Suggestions
Since this is a oil based cake, I recommend storing them in the fridge and finishing it within 4 days. Allow the cake to cool completely and then slice and store in the fridge in zip lock bags or air tight containers.
Similar Cake Recipes
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📖 Recipe
Eggless Almond Orange Cake
Standard 1 cup measures 240 ml
Ingredients
- 1¼ cup Almond Meal
- 1 cup Flour
- ¾ cup Sugar
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ⅓ cup Orange Juice
- ½ cup Oil
- ½ cup Buttermilk
- 1 tbsp Vanilla essence
- 2 tsp Orange Zest
- 3 tbsp Almond Flakes
Instructions
- In a mixing bowl add 1 cup of Flour.
- Along with them add 1.25 cups of Almond Meal or Almond flour.
- Next add 2 tsp of Baking powder, ½ tsp of Baking Soda, and ¼ tsp of Salt.
- Next add in 10 tbsp of Sugar. I am adding powdered Sugar. Combine everything and set aside.
- In another mixing bowl add ⅓ cup of Orange Juice.
- To this add ½ cup Butter Milk. Check my blog post on how to prepare your own buttermilk for cakes.
- Add 1 tsp of Vanilla essence.
- Add ½ cup of any Flavorless oil.
- Add 2 tsp of fresh Orange zest.
- Whisk and combine everything together for even mixing.
- Slowly add the wet ingredients to the dry ingredients in batches. Fold and mix with a spatula. don't overmix.
- Grease a 9 or 8 inch round round baking tin and line it with parchment paper. Pour the cake batter into the tin and tap it twice or thrice. Place some sliced Almond Flakes on top of the cake or any nuts as you prefer.
- Preheat the oven at 356 F for 10 mins and then bake the cake at 356 F for 25 to 30 mins. Or till a toothpick when inserted comes out clean. Let the cool sit for 15 mins and then remove from the baking tin by running a knife through the edges. Allow the cake to cool completely and then slice the serve. The cake is very soft, so make sure you cool and then cut.
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Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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