Orange and Almond Cake

16 July 2011 § 6 Comments

Why do I delude myself?

I kid myself I don’t eat many desserts but when I was tidying up the recipe menu on this blog I counted twelve of them. Yup twelve. That is almost two a month and does not include the ones I did not write about.

Up until now my favorites were the chocolate and beet cake and the apple, quince and clementine crisp. But this orange and almond cake could knock them both from the top spot. In my warped world view, the addition of almond flour makes this cake healthy (ish). And though the cream cheese frosting is far from healthy, it is just begging to be eaten. So go on, just try it…you know you want to.

I used 2% milk in this cake but it would benefit from whole milk or sour cream. It was a case of needs must. You know: FVINC.  (Family Visit Imminent –  Need Cake.)


  • ½ cup unsalted butter, very soft
  • ½ cup sugar
  • 2 teaspoons orange zest
  • 2 eggs
  • ½ cup milk
  • ¼ cup freshly squeezed orange juice
  • 1 cup all-purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Pre-heat the oven to 350°. Grease an 8″ cake tin, do this by rubbing some butter on it.

In a stand mixer (or with a hand mixer) beat the butter, sugar and orange zest in a large bowl until light and creamy.

Add the eggs one at a time, don’t worry if it looks curdled, it will be okay! Then the milk and orange juice. Once mixed add the dry ingredients until just combined, do not over beat.

Pour the mixture into the cake tin and bake in the center of the oven for 30-35 minutes.

Let the cake cool in the tin for about 10 minutes then leave to cool on a wire rack.

Orange cream cheese frosting:

  • 8 oz cream cheese, softened
  • 4 tbs unsalted butter, softened
  • ¾ cup confectioners sugar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon vanilla
  • 1/3 cup milk

Beat the cream cheese and butter in your mixer. It can be done by hand but it will take a while.

When fluffy add the sugar, orange juice and vanilla, then add the milk (add slowly you might not need all of it).

Cover and refrigerate until firm enough to spread on cake (when the cake is cool – otherwise the cream cheese frosting will melt – I know it’s obvious – but just saying.)

To decorate:

Add some slices of orange and toasted flaked almonds (toast in the oven for a few minutes on 375° or in a pan on the stove top, watching carefully to make sure they don’t burn.)

Where Am I?

You are currently browsing the Orange and almond cake category at This little piggy went to the farmers market.