“Orange Almond Cake” a perfect cake for that fancy afternoon tea!
I seldom make or bake sweet dishes because I prefer savoury things, but I do like to bake a good Orange Cake once in a while, and I have an excellent recipe for it too. However, I get bored with the same recipes and get this itch to create something new, and that’s how this Orange Almond Cake came about.
What makes this Orange Almond Cake different than my other Orange Cake?
One of the things I wanted to experiment with almond flour and plain flour together with olive oil and butter, the texture of this cake is just unbelievable, it spongy, moist and has that distant nutty taste which makes this Orange Almond Cake unique.
How to make this Orange Almond Cake?
Since I have used melted butter and olive oil for this cake, you don’t have to worry about whipping the butter till it is light and fluffy. The only thing you need to do for this cake is whisked your eggs and sugar together till they are soft, and most of your work here is done. I have got you covered, and I am sharing the Thermomix and the standing mixture version.
What makes an Orange Almond Cake orange-y?
It is not even a word, but I am going with it. The key to a good, citrusy Orange cake is, fresh orange juice and zest. Trust me, and it is a game-changer, it adds an incredible flavour to the cake. To give a more complex taste, I have added cardamom powder and vanilla extract, and it balances the citrus-floral flavour.
Orange Almond Cake
- 150 g plain flour
- 75 g almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cardamom powder
- 170 g white sugar You can use 200g
- 75 g unsalted butter melted
- 85 g olive oil
- 4 nos eggs Approximately 62 g each with shell
- 2 tbsp orange juice
- 1 tsp orange zest
- 1 tsp vanilla extract I also used orange extract
- Preheat the oven to 180C/375F. Grease a 24CM pan with butter. Melt the butter, add oil and orange juice to it. Whisk it well.
- Mix all the dry ingredients, orange zest and sieve them twice to get rid of all the lumps.
- Tip in the eggs and sugar in the Thermomix bowl, insert the butterfly whisk. Whisk them on 3.5 speed for 3 minutes. Add in the orange extract (if you are adding) and vanilla extract. Increase the speed to 4 and mix it for another 1 minute till it is light.
- Remove the butterfly whisk and tip in the dry ingredients. Mix it on speed 5 for 32 seconds. Tip the batter in a bowl, add in the oil, butter and juice mixture.
- Fold it lightly, making sure you don't overmix the batter.
- Pour it in the greased pan and bake it in the preheated oven for 35-40 minutes or till the toothpick inserted in the centre comes out clean.
- Leave the cake in the tin for 5 minutes and then transfer it to the wire cooling rack.
- Sprinkle powdered sugar and chopped almonds. Serve it with tea.
For Non-Thermomix method:
- Repeat the first 2 steps. Using a wire whisk or stand mixture, beat the eggs and sugar until light and fluffy. Add in the vanilla and orange extract, continue to beat it for 5 seconds.
- Use a paddle hook or a spatula fold in the flour in 3 batches. And repeat the rest of the process as mentioned above.