Description
This Almond Orange Blossom Cake is a fragrant and moist treat combining almond flour with citrusy orange flavors and a hint of floral orange blossom water. Perfect as an elegant dessert or a special tea-time cake, it boasts a tender crumb and a sweet glaze that enhances its delicate aroma.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (150 grams) Almond Flour
- ½ cup (65 grams) All-Purpose Flour (or Gluten-Free Flour)
- ½ cup (100 grams) Granulated Sugar
- 1 teaspoon (4 grams) Baking Powder
- ¼ teaspoon (1.5 grams) Salt
Wet Ingredients
- 4 Large Eggs (approx. 200 grams without shells)
- ½ cup (120 ml) Unsweetened Yogurt (or Plant-Based Yogurt)
- ¼ cup (60 ml) Honey or Maple Syrup
- ¼ cup (60 ml) Vegetable Oil (or Melted Coconut Oil)
- 1 tablespoon Orange Zest (zest of 1 medium orange)
- 2 tablespoons (30 ml) Orange Blossom Water
- 1 teaspoon (5 ml) Vanilla Extract
Glaze
- ¼ cup (30 grams) Powdered Sugar
- 1 tablespoon (15 ml) Orange Juice
- ½ teaspoon (2.5 ml) Orange Blossom Water
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure easy removal of the cake later.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, all-purpose flour, granulated sugar, baking powder, and salt. Whisk these ingredients together thoroughly to distribute them evenly.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the eggs, yogurt, honey (or maple syrup), vegetable oil, orange zest, orange blossom water, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredient mixture into the dry ingredients. Stir gently but thoroughly until the batter is smooth and uniformly combined, taking care not to overmix.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the surface with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake has a beautiful golden-brown color.
- Make the Glaze: While the cake is cooling, prepare the glaze by whisking together the powdered sugar, orange juice, and orange blossom water in a small bowl until you achieve a smooth consistency.
- Add the Finishing Touches: After the cake has cooled for about 10 minutes, drizzle the glaze evenly over the top. Allow the glaze to set before serving to enhance the flavor and presentation.
- Cool and Serve: Let the cake cool completely before slicing it. Serve as is, or optionally garnish with additional orange zest or almond slivers for a decorative and flavorful touch.
Notes
- You can substitute almond flour with an equal amount of ground almonds if preferred.
- For a gluten-free version, use gluten-free all-purpose flour in place of regular flour.
- Ensure the eggs and yogurt are at room temperature to help the batter blend better.
- Do not overmix the batter to keep the cake tender and moist.
- The orange blossom water adds a subtle floral note; adjust amount to taste.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with tea or coffee and makes a lovely light dessert.
