Bright, tender and full of fresh citrus flavor, this orange-almond citrus cake strikes the perfect balance between sweet and nutty. Fresh orange juice and zest bring vibrant flavor, while almond flour adds delicate richness and a soft crumb. Finished with sliced almonds and a light dusting of powdered sugar, it’s a simple yet elegant dessert that feels just as right for brunch as it does for an after-dinner treat.
Orange-Almond Citrus Cake
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Ingredients
- 1-1/2 cups all-purpose flour
- 3/4 cup almond flour
- 3/4 cup cane sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. fine sea salt
- 3/4 cup orange juice
- 1 large orange zested
- 1/3 cup avocado oil
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1/3 cup sliced almonds for garnish
- 1 Tbsp. maple syrup optional
- Powdered sugar for dusting
Instructions
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Preheat oven to 350 degrees F. Lightly oil and line the bottom of 9-in. round cake pan with parchment paper.
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Mix dry ingredients. In large bowl, whisk together all-purpose flour, almond flour, sugar, baking powder, baking soda and salt.
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Combine wet ingredients. In separate bowl, whisk orange juice, orange zest, oil, vanilla extract and almond extract until smooth.
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Pour wet ingredients into dry and gently fold until just combined. Do not overmix.
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Transfer to pan. Pour batter into prepared pan and smooth top.
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Add almond topping. Scatter sliced almonds evenly over surface. Lightly press them into batter. Brush with maple syrup if using for glossy finish.
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Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
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Let the cake cool in pan for 10 minutes, then transfer to wire rack to cool completely.
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Dust with powdered sugar just before serving, if desired.
Notes
Nutrition
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