Orange Almond Cake
With winter in our rear view mirror, it’s time to let the sunshine in with this small batch cheerful orange almond cake. The colorful orange slices on top are not only beautiful; they also keep the cake tremendously moist. Serve the cake as it, or with a dollop of Mascarpone or strained yogurt.
Equipment
- 1 6x6 Baking dish
- 1 Mixer Hand or stand
- 2 Mixing bowls
- 1 Cutting board
- 1 Knife
- 1 Mandoline slicer
- 1 Offset spatula
Ingredients
For the Cake
- 70 grams all-purpose flour
- 60 grams almond flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 110 grams light brown sugar
- 70 grams butter
- 1 whole egg
- 1/2 tablespoon orange zest
- 1/2 tablespoon orange juice
- 70 grams sour cream
For the Orange Layer
- 1 tablespoons granulated sugar
- 1 tablespoons water
- 1/2 blood orange
- 1/2 minneola tangelo / Honeybell orange (NOTE 1)
Instructions
- Line a 6x6 baking dish with parchment paper. Preheat the oven to 350°F.
- Mix light brown sugar with butter until creamy fluffy. (NOTE 2)
- Add orange zest, orange juice and egg and mix until combined.
- Add the sour cream and mix until just combined.
- Mix all-purpose flour, almond flour, baking powder and salt. Add this flour mixture and beat until combined.
- In a glass jar or bowl, combine water and granulated sugar and heat in a microwave until sugar is completely dissolved. Allow this syrup to cool for a few minutes.
- In the meantime peel oranges and slice super thin, making use of a knife or a mandoline slicer.
- Pour the syrup into the baking dish and arrange the orange slices over the syrup, filling the entire baking dish. Design the top of your orange almond cake at this moment.
- Now it's time to add the batter. Place many large dollops over the orange slices and spread those towards each other to cover the entire surface. This way you can 'connect' the batter without moving the fruit slices around.
- Bake the cake in the oven for about 35 minutes. If the cake starts to brown too quickly, cover it loosely with aluminum foil.
- Transfer the pan to a wire rack and let cool for about 20 minutes, then invert the cake onto a plate. Let cool for 10 minutes more, before you cut into the cake.
Notes
- I picked a minneola tangelo or honeybell orange because it is very juice and has less flesh or membranes inside. This means that a layer of tangelo slices are easy to cut and eat.
- Brown sugar and butter does not whip up as fluffy and pale as granulated sugar and butter.
Nutrition
Serving: 1quarter cakeCalories: 436kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 1gSodium: 273mgFiber: 3gSugar: 33g