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orange cake with almonds dusted with powdered sugar

ORANGE ALMOND CREAM CAKE

Bright, fragrant, and incredibly moist, this Orange Almond Cream Cake is a celebration of simple flavors done right. Made with almond flour, fresh orange zest and juice, and a luscious layer of creamy almond filling, every bite is soft, rich, and bursting with citrus. Finished with crunchy sliced almonds and a dusting of powdered sugar, it’s an elegant cake that’s just as fitting for a special occasion as it is for an afternoon coffee or tea.
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Ingredients
  

ALMOND CREAM
  • 50 g butter, soften
  • 40 g sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 50 almond flour
ORANGE CAKE
  • 130 g sugar
  • Zest & juice of one large orange
  • 4 eggs, divided
  • 120 mL olive oil
  • 315 g almond flour
  • 4 g cornstarch
  • Sliced almonds

Method
 

To make the almond cream
  1. In a medium bowl, cream the softened butter and sugar together until light and fluffy.
  2. Beat in the egg and vanilla extract until fully incorporated.
  3. Mix in the almond flour until smooth. Set aside.
To make the cake
  1. Preheat your oven to 350°F (180°C). Grease and line an 8-inch or 9-inch round baking pan (or a springform pan) with parchment paper.
  2. In a large bowl, combine the sugar and orange zest. Massage the zest into the sugar with your fingers until it becomes aromatic and fluffy.
  3. Add the egg yolks to the sugar and beat until the mixture lightens in color. Stir in the orange juice and olive oil until well combined.
  4. Add the almond flour and cornstarch and stir until fully incorporated
  5. In a clean, grease-free bowl, beat the egg whites with a mixer until stiff peaks form.
  6. Gently fold the whipped egg whites into the batter in 2–3 additions. Use a spatula and fold carefully to maintain the airiness of the egg whites.
  7. Pour half of the cake batter into the prepared pan and spread it evenly. Spread the almond cream over the batter in an even layer. Pour the remaining cake batter on top, spreading gently to cover the almond cream.
  8. Sprinkle the sliced almonds over the top. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Let the cake cool completely in the pan before removing it. Wrap the cake in plastic wrap and refrigerate for a minimum of 4 hours (overnight is best) to enhance the texture and flavors.
  10. Dust the top of the cake with powdered sugar before serving.