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CAKE – JUNE 16, 2023

Italian Almond Orange Cake

This Italian Almond Orange Cake is moist and full of orange and almond flavors. The crunch from the top almonds makes this soft cake even better.

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This Italian Almond Orange Cake is a mouthwatering combination of citrusy goodness and nutty perfection with the delicious added flavor of olive oil.

If you crave experimenting with other cultures’ food and desserts, well, you’re in for a treat because today we’re going to dive into the world of delectable Italian Almond Orange Cake. So get ready to impress your taste buds and dazzle your friends with this delightful dessert!

Let’s roll up our sleeves, put on our aprons, and get baking!

Why you will love it?

This cake is bursting with orange flavor, making it feel like sunshine on a plate. Its orange flavor comes from the orange zest and orange juice added to the batter and adds the perfect amount of tanginess. Particularly if you enjoy orange-flavored desserts and love tasting different desserts, you are in for a nice surprise with this one!

The orange flavor also pairs perfectly with the delicious flavor of almonds. In this case, the almonds flavor comes from three sources: almond flour, almond extract, and those delicious toasted almonds on top. As a result, the texture and almond flavor in this recipe shine like no other. Especially those slivered almonds on top that bring the perfect crunch and hint of nuttiness to the cake. Trust me, almonds and orange is a match made in dessert heaven.

Additionally, this cake is very easy to put together. It barely has any decorations besides throwing some slivered almonds on top and covering the cake with powdered sugar. Even though I prefer doing both, I highly recommend not skipping on the slivered almonds part, but you may leave the powdered sugar out if that is your preference.

Lastly, this cake is naturally gluten-free, because the only flour it uses is almond flour. Generally, almond flour cakes tend to be a bit dry, however, that is not the case with this one! It is moist, and full of flavor thanks to the olive oil, the orange juice, and the eggs.

Ingredients for making Italian Almond Orange Cake:

Now, let’s gather the simple yet essential ingredients you’ll need to create your very own Coconut Flan:

Eggs: divided into egg yolks and egg whites. The egg yolks make the initial batter, and the egg whites are beaten to stiff peaks to fold into the egg yolk batter, giving it that perfect bounciness.
Sugar: white sugar is the perfect option here. Since it sweetens without any other flavors and fragrances, keeping your batter light and letting the orange shine.
Orange: zest one orange, and about ¼ cup orange juice. This is the main flavor of this cake. If you prefer a plain almond cake, substitute for ¼ cup milk.
Extra virgin olive oil: not only adds moisture and richness to the cake but also adds that particular flavor of olive oil. Of course, if you prefer, you can substitute for vegetable oil.
Almond extract: adds a delicious fragrance and flavor of almonds, however, it is optional.
Almond flour: the main ingredient of this cake! This is the only flour you will use so use one that has good flavor and a fine texture.
Baking powder: helps the cake rise tall and stay light and fluffy.
Almonds: slivered almonds add the perfect look and texture to this cake. Before heading to the oven, add them on top as they will lightly toast in the oven making them ever crunchier and more flavorful.
Powdered sugar: for serving as it is the only decoration. Also adds sweetness to the cake.

Tips for making the best Italian Almond Orange Cake:

Before you embark on this flavorful journey to Italy, let’s go over some tips to ensure your Italian Almond Orange Cake turns out magnifico:

Choose the Right Oranges: Opt for juicy and flavorful oranges. Their zest and juice will be the star of the show, so make sure to select ones with a fragrant aroma. I like Navel oranges for this recipe.
Zest Like a Pro: When zesting the oranges, be sure only to grate the colorful outer layer of the skin, avoiding the bitter white pith, otherwise it will become sour. This zester is my favorite as it avoids grating into the white pith.
Almond Flour Power: To achieve a light and fluffy texture, use finely ground almond flour. It’s crucial to avoid any clumps for a smooth and delightful crumb. Fine almond flour works best.
The Gentle Fold: When incorporating the beaten egg whites into the egg yolk mixture, remember to fold gently. This will ensure the airiness of the batter remains intact, resulting in a good rise.
Patience is a Virtue: Once your cake is out of the oven, exercise a little restraint and allow it to cool completely before removing it from the pan. This will prevent any mishaps and help the flavors develop to their full potential. The best option for this cake is a springform pan like this one.