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Freshly baked orange almond cake with a golden brown crust

Orange Almond Cake

A tender, citrus-infused cake that blends the bright flavor of fresh oranges with the richness of almond flour. Naturally moist and fragrant, this dessert adapts beautifully to various diets and occasions—from cozy brunches to elegant celebrations.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large fresh oranges Valencia, Cara Cara, or blood oranges; organic if possible
  • 1.25 cups almond flour 140 g, finely ground
  • 0.75 cup all-purpose flour 90 g; or gluten-free 1:1 blend
  • 0.75 cup granulated sugar 150 g; can use raw cane or coconut sugar
  • 0.5 cup unsalted butter 113 g; softened, or vegan substitute
  • 3 large eggs room temperature
  • 1.5 tsp baking powder aluminum-free
  • 0.5 tsp salt sea or Himalayan
Optional Enhancers
  • 0.25 tsp almond extract enhances nut flavor
  • 0.25 tsp ground cardamom adds a floral spice note
  • 1 tsp orange blossom water for aromatic intensity
Citrus Icing (optional)
  • 1 cup powdered sugar for icing
  • 2 Tbsp orange juice freshly squeezed

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • Stand mixer or hand mixer
  • Spatula
  • Whisk
  • Parchment paper
  • Wire rack

Method
 

  1. Step 1 – Preheat and Prep: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. Zest one orange and puree segments to yield about ½ cup pulp.
  2. Step 2 – Cream Butter and Sugar: Beat butter until creamy. Gradually add sugar and mix 2–3 minutes until pale and fluffy. Add almond extract or orange blossom water if using.
  3. Step 3 – Add Eggs and Orange: Beat in eggs one at a time. Mix in zest and orange puree. Scrape down bowl as needed. Slight curdling is normal and will smooth later.
  4. Step 4 – Combine Dry Ingredients: In a separate bowl, whisk almond flour, all-purpose flour, baking powder, salt, and cardamom. Gradually fold into wet mixture until no dry streaks remain.
  5. Step 5 – Bake: Pour batter into pan and level top. Bake 35–40 minutes, until a toothpick inserted comes out with moist crumbs. Tent with foil if browning too fast.
  6. Step 6 – Cool and Decorate: Cool in pan 10–15 minutes, then transfer to wire rack. Once cooled, dust with powdered sugar or glaze with citrus icing made from powdered sugar and orange juice.

Notes

Store in airtight container up to 3 days at room temperature or 1 week refrigerated. Freeze individual slices up to 2 months. Serve at room temperature for best flavor.