Orange Almond Cake (Eggless)
This Orange Almond Cake is deliciously soft, moist, tender, and fluffy. This buttery cake has a nice texture and nutty taste from an almond meal and a refreshing citrus flavor!
Ingredients
- 1½ cups (180g) all-purpose flour
- ¾ cup (75g) almond meal
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup + 2tbsp (105ml) milk
- ⅓ cup (80ml) orange juice
- 6 tablespoon (85g) unsalted butter melted
- 10 tablespoon (125g) granulated sugar
- 2 teaspoon orange zest
- 1 teaspoon pure vanilla
- ½ teaspoon orange extract (optional)
- 8-10 almonds roughly chopped for the topping
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan and set aside.
- Add orange juice to the milk, stir well, and set it aside.
- In a medium bowl, whisk all-purpose flour, ground almonds, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, whisk melted butter, sugar, orange zest, vanilla extract, and orange extract until everything is well combined.
- Add dry ingredients and milk+orange mixture into wet ingredients and mix until well combined but do not over-mix.
- Pour batter into a cake pan and top with chopped almonds. Bake for 25-32 minutes or until a toothpick inserted into the center comes out clean. Every oven is different, so the baking time may vary.
- Remove from the oven and place the cake pan on the cooling rack. Let the cake cool completely in the cake pan before removing and slicing.
Storing Suggestions
- Orange Almond Cake stays at room temperature for two days.
- Store the leftover cake, tightly covered, in the refrigerator for up to a week.
Notes
- Measurements: Use a kitchen scale to measure the ingredients for the best results.
- Ground Almonds: If you make an almond meal at home, do not over-grind the almonds. Otherwise, the oil will separate from the almonds and ruin the cake.
- Butter: Use unsalted and melted butter for this cake. However, you can also use the same amount of oil instead of butter.
- Sugar: This cake is moderately sweet, so add 150g of sugar for extra sweetness.
- Milk: Use full-fat or whole milk for the rich and moist cake.
- Orange Juice: Use freshly squeezed orange juice for this recipe.
- Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
- Cool The Cake: Allow the cake to cool completely in the pan before removing and slicing.
Nutrition (Approximate Values)
Calories : 190kcalCarbohydrates : 25gProtein : 3gFat : 9gSaturated Fat : 4gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 16mgSodium : 178mgPotassium : 45mgFiber : 1gSugar : 12gVitamin A : 201IUVitamin C : 4mgCalcium : 58mgIron : 1mg
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