Bundt Cakes/ Cakes/ Classic Desserts/ easy/ Fruit Desserts/ quick

Orange Almond Cake

May 19, 2016

Airy and fluffy orange cake with a delicate almond flavor that stays moist for days!

Orange Almond Cake

I was probably too excited about Passover when I bought 6 pounds of almond flour to make some of my favorite almond-based cakes, because I’m now left with more than half of it. But at least you’re getting something good out of it (this cake!).

Orange Almond Cake

This is a simple, old fashioned cake that everyone always loves with a delicate flavor of orange and almonds. Even after 3 days at room temperature (it doesn’t last longer than that around here) it was incredibly moist and with stronger orange flavor than the first day it was made.

Orange Almond Cake

If you prefer, instead of baking the cake in a Bundt pan, you can use 2 loaf pans or a 10-inch round pan. Remember that baking times may differ slightly depending on the size of the pan you’re using.

Orange Almond Cake

4.5 from 2 reviews
Orange Almond Cake
Yields: one Bundt cake
Airy and fluffy orange cake with a delicate almond flavor that stays moist for days!
  • 1 ½ cups (210 g/7.5 oz) all-purpose flour, sifted
  • 1 cup (100 g/3.5 oz) almond flour*
  • 2 teaspoons baking powder
  • 4 large eggs
  • 1 ¼ cups (250 g/9 oz) granulated sugar
  • ¾ cup (180 ml) canola oil (or vegetable, safflower)
  • 1 cup (240 ml) freshly squeezed orange juice
  • 2 tablespoons orange zest (from 2-3 oranges)
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 325F/165C. Grease a 12-cup (10-inch) Bundt pan and set aside.
  2. In a medium bowl mix together flour, almond flour, and baking powder. Set aside.
  3. In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined, then turn off mixer. Using a spatula, fold in flour mixture just until combined. Don’t overmix.
  4. Pour batter into prepared pan. Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely on a wire rack. To remove cake from the pan, let it sit for 15 minutes then run a knife along the edges and carefully invert it onto a plate.
  5. Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.
*Almond flour is simply ground-up almonds and is not hard to find at many supermarkets or health food stores. If you prefer making almond flour at home, place blanched almonds in your food processor or blender and pulse until you get a fine, grainy consistency.



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  • Reply
    November 8, 2016 at 4:49 am

    It was a huge success! It turned out a little less orange than your pictures, but everyone loved it. I will repeat it today 🙂

    • Reply
      November 9, 2016 at 6:53 am

      I’m glad to hear it, Anastasia, thank you!

  • Reply
    February 6, 2017 at 3:49 pm

    Can I substitute the AP flour for all almond flour?

    • Reply
      February 6, 2017 at 4:55 pm

      Hi Anadelle, I wouldn’t recommend this for this cake because it will be too delicate and crumbly.

  • Reply
    March 11, 2017 at 11:18 am

    Going to try this today. LOVE your green cake stand. Could you please share with everybody, where you found it.? <3

    • Reply
      March 15, 2017 at 12:23 pm

      Sure, this is the perfect cake stand! You can buy it here.

  • Reply
    November 11, 2017 at 12:37 pm

    Hi Shiran, I just made this cake – although I baked it in a mini muffin pan – and it was great! My mom loved it and hopefully the guest will love it too.

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