Orange Hearth Baked Almond Cake (Printable Version)

Moist cake with fresh orange and almond flavors, hearth-baked to a rustic golden crust.

# Ingredient List:

→ Dry Ingredients

01 - 1 1/2 cups almond flour
02 - 1/2 cup all-purpose flour
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3 large eggs, room temperature
06 - 3/4 cup granulated sugar
07 - 1/2 cup unsalted butter, melted and cooled
08 - 1/3 cup fresh orange juice (about 1 large orange)
09 - Zest of 1 large orange
10 - 1/2 teaspoon pure vanilla extract
11 - 1/4 teaspoon almond extract (optional)

→ For the Top

12 - 1/4 cup sliced almonds
13 - 2 tablespoons granulated sugar
14 - Powdered sugar, for dusting (optional)

# How to Make It:

01 - Heat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - Whisk together almond flour, all-purpose flour, baking powder, and salt in a large bowl.
03 - In a separate bowl, beat the eggs with granulated sugar until light and slightly thickened, about 2 minutes.
04 - Stir the melted butter, orange juice, orange zest, vanilla extract, and almond extract into the egg mixture until well combined.
05 - Gently fold the wet mixture into the dry ingredients just until combined, taking care not to overmix.
06 - Pour the batter into the prepared pan and smooth the surface with a spatula.
07 - Evenly sprinkle sliced almonds and 2 tablespoons of granulated sugar over the batter.
08 - Bake for 30 to 35 minutes until the top is golden and a toothpick inserted in the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Dust the cooled cake with powdered sugar before serving, if desired.

# Expert Advice:

01 -
  • The cake stays incredibly moist for days, getting even better as the flavors deepen and meld together.
  • It feels fancy enough to serve at dinner parties, but honest and approachable enough for your own quiet afternoon with tea.
  • The almond flour gives it a tender, almost velvet-like crumb that regular cake flour just can't match.
02 -
  • Room temperature eggs are non-negotiable. Cold eggs won't emulsify properly, and you'll end up with a grainy, dense cake instead of the tender, moist one you're after.
  • Don't overmix the batter once you combine wet and dry. I learned this the hard way with a cake that came out tough and rubbery. A few white streaks of flour are actually your friend here.
  • Use freshly squeezed orange juice, not bottled. The difference in flavor is stark and worth the two minutes it takes to squeeze an orange.
03 -
  • If you're serving this at a gathering, dust with powdered sugar right before serving rather than ahead of time. It keeps the sugar looking fresh and bright instead of getting damp and dissolving into the cake.
  • For an extra citrus boost, add a tiny splash of orange extract or Grand Marnier liqueur to the batter. Just a teaspoon or two is enough to deepen the orange flavor without making it boozy.

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