Navel Orange and Almond Cake
Servings:
4
(1 8-inch cake)
Ready In:
60 minutes
Good For:
Dessert
About this Recipe
Moist and luscious, this navel orange and almond cake is full of sweet citrus flavor and is perfect for any occasion. Serve with a cup of tea or coffee for the ultimate afternoon or after dinner treat!
INGREDIENTS:
- 2 large Navel Oranges
- 1 cup Granulated Sugar
- 1 cup Almond Flour
- 1/2 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3 large Eggs
- 1/2 cup Unsalted Butter, melted
- Powdered Sugar, for dusting
Step 1
Preheat the oven to 350ºF (175ºC). Grease and flour an 8-inch round cake pan.
Step 2
Wash the navel oranges thoroughly, then place them in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for 1 hour. Drain and let the oranges cool.
Step 3
Once the oranges are cool, cut them into quarters and remove any seeds. Add the cooked oranges to a food processor and blend until smooth.
Step 4
In a large bowl, whisk together the sugar, almond flour, all-purpose flour, baking powder, and salt.
Step 5
In a separate bowl, beat the eggs until light and fluffy. Gradually add the melted butter while continuing to beat the eggs.
Step 6
Add the blended oranges to the egg mixture and stir to combine.
Step 7
Gradually add the dry ingredients to the wet ingredietns, stirring until just combined.
Step 8
Pour the batter into the prepared cake pan and smooth the top.
Step 9
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 11
Once cooled, dust the cake with powdered sugar or layer orange slices for presentation and serve. Enjoy!
SERVING SUGGESTIONS:
Dust with powdered sugar and sere with a dollop of whipped cream or a scoop of vanilla ice cream.
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