Amazing Orange Almond Cake Recipe
User Reviews
4.7
Amazing Orange Almond Cake Recipe
Description
This cake starts by boiling a whole orange until the rind softens, then pureeing it to incorporate into the batter of almond flour, all-purpose flour, sugar, baking powder, and butter. The combination yields a moist and tender crumb with a natural citrus essence from the entire orange.
The pomegranate juice and raw honey are cooked into a syrup that is applied to the baked cake, adding fruity sweetness and a glossy finish. Fresh pomegranate seeds scattered on top lend a jewel-like appearance and bursts of juicy tartness with every bite.
The texture is rich due to the almond flour, with a balanced sweetness cut by the syrup and the brightness of pomegranate. The method of steaming the orange first softens its bitter peel, making the citrus notes more harmonious in the cake.
Ingredients
- 1 orange unpeeled
- 3 cup almond flour
- 1 1/2 cup sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 10 tbsp unsalted butter room temperature
- 6 egg
- 1 cup pomegranate juice for cake syrup
- 5 tbsp honey for cake syrup, raw
- 1 pomegranate seeds
Instructions
- Gather your ingredients. Preheat the oven to 350°F.
- Grease a 9x3 in. round pan with butter and line it with parchment paper.
- In a small saucepan, cover an entire orange with water and bring to a boil. Reduce to medium heat and cook for 25 minutes, or until the rind turns soft (jump to the next step while the orange is boiling). Remove the orange from the water and let it cool. Puree the entire orange in a food processor or blender.
- While the orange is cooking, get started on the cake syrup. In a small saucepan, add 1 cup of pomegranate juice and 5 tablespoons of raw honey. Bring the mixture to a gentle boil and cook on medium/low heat for about 10 minutes, stirring consistently. Set the syrup aside to cool.
- In a mixing bowl, combine 3 cups of almond flour, 1 cup of all-purpose flour, and 1 teaspoon baking powder. Give it a good mix to combine.
- In a separate bowl, combine 1 1/2 cups sugar and 10 tablespoons of butter. Beat with an electric hand mixer until creamy and light in color.
- Whisk in 1 egg at a time.
- Add in orange puree and stir to combine.
- Carefully fold in the flour mixture with a spatula, being sure not to over mix the batter. Pour the batter into the pan and bake for an hour, or until a toothpick comes out clean with inserted into the center of the cake. Allow the cake to cool in the pan for about 10 minutes. Remove the cake from the pan and place it on a cooling rack.
- Using a toothpick, poke little holes all over the top of the cake. With a pastry brush, carefully spread the syrup over the top of the cake. Garnish the cake with pomegranate seeds and mint leaves. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 706 kcal
% Daily Value*
| Calories | 706kcal | 35% |
| Carbohydrates | 82g | 27% |
| Protein | 16g | 32% |
| Fat | 39g | 60% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 54mg | 2% |
| Potassium | 304mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 60g | 120% |
| Vitamin A | 652IU | 13% |
| Vitamin C | 12mg | 13% |
| Calcium | 150mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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