Orange Almond Cake

Total Time:
1 hr 10 min
Prep:
15 min
Cook:
55 min

Yield:
8 servings

Ingredients
Directions

Preheat the oven to 325 degrees. Butter and flour a 9inch springform pan and set it aside.

Break up the almond paste and place it in the container of a food processor. Process for a few seconds until it is grainy, like the texture of cracked wheat. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar together until very fluffy, at least 3 minutes. Add the almond paste, orange liqueur, and orange zest. Beat until perfectly blended, another 2 minutes or so.

One by one beat in the eggs until the mixture is very smooth and fluffy, about 2 minutes. Sprinkle on the flour and baking powder and beat just until combined, 30 seconds or so.

Scrape the batter into the prepared pan. Bake 55 minutes, or until a knife inserted in the center of the cake comes out clean, and the sides of the cake have begun to shrink away from the pan. Cool on a wire rack for 10 minutes. (The cake might sink a little in the center.)

Remove the outer ring of the pan. Place a plate over the cake and invert it. Remove the bottom of the pan. Invert again onto a wire rack and cool the cake completely. Serve dusted with confectioners sugar.


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    6 Reviews
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    I love this reciepe very light and tasty and easy to make. I think its a great reciept to make for those hot summer days when you want some light and good!
    I made this cake for my mother's birthday and it was a major success. I'm repeating a recipe for a party in a few days. It's moist but light, and the citus almond combination is always a winner. I added a little less than the amount of sugar the recipe called for, and I thought the sweetness turned out just right. This is a great choice for all almond paste lovers.
    Loved it. Really easy to make. Unbelievably tasty and moist. My mom loved it and she is a tuff judge. Thank you it was a big hit at home.
    This cake is one of the best I've ever made. Very moist and the almond and orange flavor was a hit. I replaced half the sugar with Splenda and it didn't seem to affect it. A new favorite at our house.
    I 'm surprised there is only one review of this cake. I've made it for a couple of years and it is a hit every time I take it anywhere. it's very moist and dense and has a lovely fresh orange flavor. Just be sure not to overbake it. For presentation, I take the left over orange (after I have used the zest in the recipe) cut it in half, thinly slice it and place slices around the edge of the cake on the plate.
    This cake was so easy to make and delicious. I used 8 ounces of almond paste and thought it was already sweet enough. I didn't dust it with icing sugar. It tastes like a very moist sponge cake.
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