This isn't just any orange almond cake; it's a symphony of flavors and textures that will leave you utterly satisfied. The moist, tender crumb is perfectly complemented by the crunchy almonds and the subtle sweetness of the honey glaze. Imagine sinking your teeth into this and savoring each bite – the burst of citrus, the satisfying crunch, the gentle sweetness...pure bliss!
I created this recipe after a rather frustrating day. I needed something comforting, something delicious, and something relatively easy to make (because let's be honest, sometimes we all need a little baking therapy). It turned out to be even better than I imagined; a true triumph over Tuesday, if you will!
Required Equipments
- Mixing bowls (two, different sizes)
- Whisk
- Rubber spatula
- 9x13 inch baking pan
- Parchment paper
- Electric mixer (handheld or stand)
- Measuring cups and spoons
- Offset spatula or butter knife
- Wire rack
Orange and Almond Cake with Honey Glaze: Frequently Asked Questions
Orange and Almond Cake with Honey Glaze
This incredibly moist orange and almond cake, topped with a luscious honey glaze, is the perfect treat for any occasion. It’s easy to make, yet tastes incredibly elegant.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper, leaving an overhang on the sides to help with lifting the cake later. This is a crucial step to prevent sticking!
- In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Make sure those baking essentials are well combined. Trust me, this makes a big difference.
- In a separate bowl, use an electric mixer to cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups (350g) granulated sugar until light and fluffy. Creaming the butter and sugar properly makes for a tender cake. Don't rush it!
- Beat in 2 large eggs, one at a time, then add 1 teaspoon vanilla extract. Mix until just combined.
- In a small bowl, whisk together 3/4 cup (180ml) fresh orange juice and 1 tablespoon orange zest. Fresh is best, but bottled will work in a pinch.
- Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice mixture, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
- Stir in 1 cup (140g) slivered almonds. Mmm, those almonds!
- Pour batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
- While the cake is baking, prepare the honey glaze. In a small saucepan, combine 1/2 cup (100g) honey, 1/4 cup (60ml) orange juice, and 1 tablespoon butter. Heat over low heat, stirring constantly, until butter is melted and the glaze is smooth. Let cool slightly.
- Once the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Let it cool completely before glazing. Impatience is the enemy of a perfect cake.
- Once the cake is completely cool, pour the honey glaze over the top, letting it drizzle down the sides. Use an offset spatula or butter knife to spread the glaze evenly, if desired. This is where you get to be artistic; a little mess is okay!
- Once glazed, slice and serve. Enjoy your delicious orange almond cake!
📝 Notes
- Make sure your butter is softened to room temperature for optimal creaming.
- Don't overmix the batter; this can lead to a tough cake.
- The glaze will thicken as it cools. If it gets too thick, add a teaspoon of warm water at a time to thin it out.
- Feel free to experiment with different types of nuts or glazes!
🍎 Nutrition
Calories: 350kcal
Protein: 4g
Fat: 18g
Carbohydrates: 45g
Fiber: 2g
Calcium: 30mg
