Monday, January 11, 2010

Orange Almond Cake

I made this cake when we have guest over for dinner the other day. This is a super very rich, moist and dense cake. The orange flavor is intense and if you love citrus this cake is for you. It kept really well and the almonds help to keep the cake rich and moist, and it has served well as mid-morning snacks throughout the week.


226 grm butter
180 grm sugar
180 grm ground almond
150 grm flour
½ tsp baking powder
1/4 tsp salt
4 eggs
Zest and juice of 2 oranges

1. Pre-heat the oven to 325 degree F. Greased and line a baking pan with parchment paper. Sieve the flour, baking powder and salt together. Mix in the ground almond and set it aside.
2. Using a stand mixer with a paddle attachment, beat the butter and sugar on high speed until smooth and creamy. Add in the eggs, one at the time and beat well until well combined.
3. Reduce speed to low and add in the dry ingredients in 3 badges alternating with the orange juice and zest. Mix until just incorporated.
4. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake for 50 minutes or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool.

Note: I will be going back to Kuala Lumpur early February. I hope I am able to meet up with some of you when I am home. So if you are interested maybe you can email me. My email address is at my profile. Thanks.


Ju (The Little Teochew) said...

Gert, I just made an orange sponge cake for my kids yesterday! LOL. But next time I will try this one - with ALMONDS!! Yum! The smell of orange coming from the kitchen is amazing!!! What a lovely cake! I hope you have a great time back in KL! :))

Silpa said...

i love this cake. yummy.

BTW nice pics..

ann low said...

Orange with almond, sound great combo. I going to bookmark this!

Little Corner of Mine said...

Lovely! I like citrus cake! How great you get to go back for CNY!

mycookinghut said...

It looks so moist! I would like to have a piece drizzle with custard.. hehehe..

Hey, so jealous.. you are going back to Msia..!!

FC88 said...

Ooooh, orange citrus cake, my favorite. I would like to try this recipe very much but I always mess up with converting to oz/grams. Do you use a measure cups that came with the grams? or do you do a conversion first? I am so sad most of the Chinese recipes are in metric system and I am afraid to even try the recipes. Enjoy your trip back to K.L. I have been to K.L. twice. Lovely city.

Leen (Australia) said...

Dear Gert, Is it possible to substitute the ground almond to make it nut-free? My kids' school is nut-free due to allergy. Thanks so much, Leen

Jun said...

heheh..nice cake Gert. jgn lupa i ye bila balik sini...hope dpt jumpe u this long u will b here?

Cat Cat said...

Don't forget our date (girls day-out cum makan-makan cum shopping) ya... Haha!

petite nyonya said...

Looks rich and buttery, just the way I like it! Shall try this recipe one day.

petite nyonya said...

Oh, if the get-together by Quinn happens, we'll be meeting then. It'll be fun! I have replied to her post, let's see the response by others too.

Elin Chia said...

We will meet up for sure :) Can't wait to meet up with you. Will fix a day to meet up with you. Pls let me know the date you will be around in KL :)

Jen | Our Life Accounts said...

ohhh this cake looks absolutely delicious! I can't wait to make it!

Anonymous said...

What size of baking pan did you use? How much orange juice does this recipe require, if I want to use bottled juice instead of the juice of 2 oranges? Have a good trip to KL!

ICook4Fun said...

Ju, thank you :)

Silpa, thanks

Anncoo, yes it is. This is a rich cake.

LCOM, thank you.

Leemei, you had you holiday at France already so now it is my turn :) :)

FC88, I used the measuring cups that come in 1 cup, 1/2 cup, 1/3 and 1/4 which you can buy here in the US. You can refer to the covertion chart here if you want

Leen, I am not really sure what you can replace the almond with as this cake is all about the almond. Sorry.

ICook4Fun said...

Jun, yea hopefully kita dapat jumpa this time.

Cat, yea we will get in touch each other soon.

Petite nyonya, hopefully we get to meet up.

Elin, I will email you soon.

Mrs LifeAccounts, hope you like this cake.

Anon, I used an 8" baking pan and the orange juice is about 1/2 cup.

A Full-Timed Housefly said...

This is perfect for CYN ! Thanks so much for sharing!

Zurin said...

That does look moist and Yummy! i ll have to note the recipe for my to doooos :)

Pei-Lin said...

Hi, Gertrude!!

This looks like a great cake for snacking! Thanks for sharing the recipe!

So look forward to meeting you up late next month! Till then, take care & stay warm ...


FC88 said...

Thanks for the link, that's very helpful.

Yummy Bakes said...

Me too, will book mark this ....

ICook4Fun said...

Full-timed housefly, you are welcome.

Zurin, yes it does :)

Pei-Lin, Looking forward to meet up with you too :)

FC88, you are welcome.

Yummy Koh, :)

Piggyz said...

I tried this recipe for the last Deepavali. Out of the 4 cakes i baked, this was the first to finish!
I read somewhere that as a variation, you could also use sliced almonds to top the cake and paste them in with orange syrup and its how its served in Spain.. :)

Anonymous said...

I tried baking one this morning n it's smell really good. But I don't have chance to taste it. So bad. I gave it to my husband's grandma as her birthday cake. I'm sure she would love the cake. Tq so much Gert for sharing the recipe.

Anonymous said...

Hi gert i baked this over tgecweekend using unsalted was definitely rich and moist. Next time will tey to use salted butter to cut the richness. Also sandwiched with chantily cream and sliced strawberries...the strawberries helped to cut the richness