I’m being shameless and calling this cake the best orange almond cake because it is the best cake I’ve baked in a while. I’ve been wanting to bake an orange almond cake for the longest time now. I baked one almost a year back. It was delicious but I never wrote down the recipe. Since then, an orange almond cake keeps popping up in my head. I finally made another one and guess what? This one is even better! And I even have the recipe this time for you guys. YAY!
INGREDIENTS FOR HOMEMADE ORANGE ALMOND CAKE
Orange and almonds are a great combination. I work with these flavors a lot. Remember my orange tarts with almond cream? The flavors of this cake is equally good and the texture is to die for. I use orange zest and orange juice in the batter for the flavour. I use maida/ all-purpose flour to make this orange almond cake but I also add ground almonds in the recipe for a very interesting texture. Simply throw in whole almonds, with their skin on, in the food processor and process them until I get finely ground almonds.
Make sure you do not process the almonds for too long otherwise you will land up with almond butter! Grounding almonds only takes a few seconds. I also top the cake with flaked almonds. If you do not have flaked almonds, you can top the cake with almond slivers. As you can tell by now, this cake is packed with orange and almond flavors! What is not to love?
HOW TO MAKE EGGLESS ORANGE ALMOND CAKE
I made the best ever orange almond cake using eggs but you can make an eggless version of the cake. You can use 2 cups greek yogurt as egg substitute in this recipe to make eggless orange almond cake. A lot of my readers have made the egg free version of this cake and absolutely loved it.
I like using Greek yogurt instead of regular dahi because homemade curd is usually very watery. If you don’t have Greek yogurt, you can use market bought curd or hung curd. Just get rid of all the extra water and use only thick curd for this recipe. A lot of eggless sponge cake recipes call for condensed milk but I don’t prefer using that as it makes the cakes very sweet.
HOW TO BAKE ORANGE ALMOND CAKE IN MICROWAVE
Looking for an eggless orange-almond cake recipe for microwave? All you have to do while baking this cake in the microwave is to reduce the baking time by 25%. So in the microwave this will only take 22-25 minutes at 180*C. Everything else remains the same.
HOW LONG DOES ORANGE CAKE LAST
You can store the orange-almond cake in the refrigerator for up to 3 days. It is very important to ensure that you store the cake correctly. I have written a post on how to keep your cakes fresh. Make sure you keep these tips in mind while storing your orange almond cake.
CAN I FREEZE ORANGE ALMOND CAKE
You can plastic wrap the cake and store it in the freezer for up to one month. While you can freeze this orange almond cake and consume it later, nothing tastes better than a fresh cake. Make sure that before freezing the cake, you wrap it tightly in plastic wrap. You can defrost it and heat the orange almond cake before consuming it.
More orange desserts to try-
- orange chia loaf cake
- orange upside down cake ( this is eggless!)
- flour less orange cake
- vegan orange loaf cake
I’ll also be sharing step by step making of this cake on my Instagram stories, so don’t forget to follow me there. If you make this orange almond cake at home, don’t forget to share a picture with me on my Instagram and use #BakeWithShivesh
- 1 + ½ cup (180gm) all-purpose flour
- ¾ cup ground almonds ( I ground them with the skin on)
- 2 teaspoons (8gm) baking powder
- 1 teaspoon (6gm) baking soda
- 1 teaspoon (2gm) fresh orange zest
- ½ cup (113gm) butter, softened
- 1 cup (200gm) caster sugar
- 4 eggs or 2 cups (570gm) Greek yogurt
- 1 teaspoon (5mL)vanilla extract/ 2 drops almond essence
- ½ cup (120 mL) fresh orange juice
- ½ cu (43g) flaked almonds
- Pre-heat the oven to 180*C. Line a 8" round cake pan with parchment paper.
- In a bowl, whisk together flour, ground almonds, baking powder, baking soda and orange zest.
- In a separate bowl, beat the butter with sugar until it is light and creamy.
- Add the eggs- one at a time. Beat well after each addition.
- Mix in the vanilla and the orange juice.
- In batches, carefully fold the dry ingredients into the wet ingredients. Do not over mix. Mix only until everything is well combined.
- Transfer the batter into the prepared pan. Top with flaked almonds.
- Bake at 180C for 30-35 minutes or until a skewer inserted into the center comes out clean. Your best orange almond cake is now ready!
Hey i made it with yogurt and it came out great!!!
Thanks as always for the great recipes you develop?????
So glad! thank you 😀
Your cake was simple to make. I placed it in preheated 180 oven and after 35 mins it rose had a lovely golden colour but was not cooked in the middle so it sank. Nost sure if I covered it and continued cooking id the bottom would have burnt.
I tried this recipe it truly is the best cake, so totally true to its name. And because I don’t consume eggs, I tried it with yoghurt which turned out to be perfectly alright. Thank you for this amazing recipe.
YAAY! you made my day! I’m SO glad you like the recipe 😀
Hey Shivesh,
Could you pls tell me how many grams approximately would be 1/2 cup softened butter. I tried one of your previous recipes earlier but I guess I did not get the butter proportion right.
113g 😀
Hi ! Shivesh I want to try the eggless recipe what is the shelf life of this cake ?
Hello! should be good for a couple of days
Hi Shivesh,
I weighed 1 cup of flour on my scales and it weighed 156g! Do I use the 1.5 cup measurment or my scales?!
Thankyou!
Oooh.. it was lovely!! It tasted great!?
Thanks!
Thank you!
Hey, can I use hung curd instead of greek yogurt. By the way I have got my copy of bake with shivesh today. Great book. Thanks.
YAAAY! yes you can use hung curd. Hope you’re liking the book
Hi how much in grams will be 3/4th cup ground almond
I have never had or even heard of orange almond cake but the combination sounds delicious. I think I will make this for some company that is coming over for Christmas.
YAY! Thank you Trisha and happy baking. What is your instagram username? I’d love to connect there. Thanks
Hi Shivesh,
I followed this simple yet fantastic recipe for baking the cake and used yoghurt instead of eggs. The cake rose beautifully while baking but by the end of the bake it sank and was uncooked in the middle. I wonder what might have gone wrong. Can you give me some pointers? 🙁
Hello! This means you took it out before it was completely done. Did you do the skewer test? Next time just let it sit in the switched off oven for a while before you take it out
What can I use to substitute the eggs in this recipe
2 cups Greek yogurt, as mentioned
Hi Shivesh, in case I want to make a smaller cake, can I half the ingredients?
Hey. Is it possible to use oil instead of butter and normal sugar powder instead of caster sugar?
Hello. Yes you can use the same quantity of oil as butter. Granulated sugar might not melt completely in the oven but you can use it
Hi Shiivesh.! I baked this cake thrice till now. The aroma and taste are simply awesome.!!
But I’d like to share my experience with you of all the times that I baked this cake. First 2 times, it rose to double and sank completely. First time the texture was a bit chewy, maybe because it was a little undercooked. Second time, the cake sank but the texture was sort of crumbly. And lastly, when I baked it for the third time, it rose to double but thankfully did not sink down. It was cooked well but the texture again was crumbly. Also, all three times, whenever the cake rose, it was spilling out of the baking tin.
I wonder what possibly could I be doing wrong? Would you recommend using something else as a substitute for eggs instead of hung curd?
Hello, the cake sinks when it is not completely baked.Did you put a skewer to test if it was completely done before you took it out. To prevent the cake from sinking, you can let it sit in the switched off oven for 10 minutes before pulling it out. also what size is the pan you are using?
Hi can I substitute the sugar with any sweetener or honey?
Hi, nope, I’ve only tested this recipe with sugar
Hi Shivesh,
While using hung curd for the recipe, should I add the curd in wet ingredients itself or should I add dry ingredients and hung curd alternatively in batches to the rest of the wet ingredients?
Thanks
Hello, use hung curd where I add the eggs 🙂 Rest everything remains the same
Hello, I tried this recipe last night. Came out really well. This is indeed the best ever almond orange cake. Thanks a lot for the recipe.
(PS. I tagged you in my story on Instagram. Please check out the picture of the final cake and let me know what you think. Would mean a lot to me.)
AWW! Thank you soooo much. I hope I did not miss your story and replied. If not, please DM me a picture and I’d love to see it. Keep baking. Lots of love x
Hi, I made the cake with yoghurt and it tasted good. However it doubled and I even did the skewer test and kept in the oven for ten minutes after done, but then it went flat completely, to half the width. The texture was also not spongy and open, it was sticky. What could have been the issue?
Hey. I want to bake this cake for my cousin’s birthday. So i want it to be slightly bigger. Say 10 inch or 12 inch. Can you let me know the quantity of the ingredients?
When you say “ground almonds”, did you powder them or were they put in the mixer just to make pieces?
I put the almonds in the mixer and coarse ground them. The egg-less cake with yogurt turned out fine!
570g of yogurt felt like a lot! Is this correct? Also can I use cream cheese instead? What would the right qty be?
Hi shivesh I have recently started following your channel on YouTube and was eager to bake an orange cake for my husband’s birthday . I wanted to ask if I can use better cream frosting for this cake and how much quantity I would require for the same ?
Hey Shivesh, so I’ve been following your channel for a while now. I am interested in baking and I’ve been baking for sometime.
I had a question for you. Do you switch on both the filaments on the convection oven?
I ask this because you’ve not specified this in the recipe.
Hope you’re doing well and hope to hear from you soon!
Take care. 🙂
Hi, is the 180 degrees for fan-forced oven? if not, what temperature to use for fan-forced? thanks!
Hi! If I make the cake with yogurt in a loaf tin instead of the round tin will it affect the baking time, and if so by how much?
Hey! I tried this cake with store-bought yogurt but it was thick enough. But my cake just sank right in the middle and it did not cook at all even after 45 minutes. Why did that happen? I did use a slightly smaller pan though. Thanks!
Simply delicious. After 30mins the skewer came out wet so I covered it with foil for 10more minutes n kept checking in. I so love eggless cakes. Legend!
Amazing Recipe Shivesh, totally loved it.
Followed the recipe step by step and it came exactly as you mentioned. Only point I wanted to mention was the cake was done in 20-25 mins in the oven for me.
Suggest for a few to keep checking after 20 mins itself.
In short absolutely loved the cake. Please come up with more like these ??
Hey Shivesh,
Thank you so much for the recipe. I saw this dish in Masterchef Australia and i searched for a recipe online. I tried your recipe (eggless) and it turned out amazing. Thank you so much.
Hi Shivesh, are you sure about the quantity of eggs/greek yoghurt (4 eggs or 570g yoghurt)in this orange almond cake recipe where the quantity of flour is 180g ? Asking because in your eggless vanilla sponge cake, only half amount of yoghurt has been mentioned in the recipe for the same 180g flour ratio.
Also kindly do a vlog or blog about the difference between pound cakes and high ratio cake and which one is widely used as tea cakes among these two ?
Thanks
Can we use packed orange juice which are available in mkt
Hello, is the oven fan-forced or not? Thank you
Hi.. I want to bake this in an 6 inch cake tin. How to alter to the recipe for it? Thanks!