January is Citrus Season, and while this orange cake would be great any time of year (think light summer dessert with some fresh berries…), it is especially appreciated during the cold, dark days of winter. Citrus brings a bit of brightness and joy, and reminds us of warmer weather. We can’t all live in Florida or California- nor would we all want to, but a nice citrus cake can lighten up those grey days.
This is also a cake to enjoy when you are wanting a break from those decadent, rich desserts many of us have enjoyed a little too much during the holiday season! Don’t get me wrong, I think chocolate and caramel and nuts should be on a regular rotation in your kitchen, but this cake might be nice to throw into the mix.
This simple, not too sweet cake has a blend of all purpose and almond flour. It could be made gluten free by using almond flour alone, or you could opt for all the gluten by using strictly all purpose flour, but I like the blend. The blend of flour gives it a texture I like with a bit of flavor from the almond flour, but at a price point that is more affordable (has anyone checked the price of almond flour recently?!). Enjoy a slice of this cake with a dollop of freshly whipped cream, and dream of sunshine days ahead!
Pro Tips:
Not exactly. Almond flour has a fine texture which is important for the cake. I would not recommend running almonds through your food processor for this dessert unless you want to take the time to find that line between powder and paste.
You can find cardamom at most grocery stores with the baking spices or in the bulk section at nicer stores. You want the ground cardamom, not the pods. Cardamom can be pretty pricey though, and I recommend finding it at an Asian market or Indian grocery store for a better deal.
Absolutely! This cake would be good with lemon or blood oranges.
Orange Almond Cardamom Cake
This single layer orange almond cake with hints of cardamom will bring citrus brightness to your table. Mixed in one bowl and baked in a single pan, this is a no fuss dessert that is sure to impress. It is best served with some freshly whipped cream!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Category: cake
- Cuisine: dessert
Ingredients
4 eggs
1 cup sugar
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup all purpose flour
1 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
the zest and juice of two navel oranges
Instructions
Preheat oven to 325 and prepare a 9″ round cake pan with cooking spray and bottom lined with parchment.
Blend together eggs and sugar for 1-2 minutes until lighter in color. Add the vegetable oil and vanilla. Mix in the flours, baking powder, salt and cardamom.
Fold in the finely grated zest and the juice of the two oranges.
Pour into the cake pan and bake for approximately 35 minutes.
*Optional: Before serving, garnish the cake with sliced almonds and powdered sugar.
Notes
The cake batter will fill the pan more than other cake batters. Don’t worry, the cake does not rise as much as some other cakes and will not spill out of a 9″ pan while baking.
Keep an eye on the cake beginning at 25 minutes or so. You may want to place a piece of foil over the cake if it looks like it is over browning. I bake this cake at the lower 325 temp to help avoid this.
Once you remove the cake from the oven let it cool for at least 15 minutes. You will want to run a table knife around the pan to separate any stuck cake from the sides of the pan. I found this batter to be a bit sticky.
Keywords: orange, almond, cardamom, citrus, cake
This recipe is amazing. The cake was so nutty and fruity.
★★★★★