Elevate any holiday celebration with this delicious orange almond cake. The easy to make single layer cake is soaked with Rhum Clement Créole Shrubb Liqueur d’Orange.
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Shrubb season in Martinique begins November 1st on All Saints’ Day. This kicks off a great holiday traditions of the Caribbean.
This coincides with when the citrus harvest is abundant on the island.
Traditionally, families would gather on All Saints’ Day to start the process of making their family shrubb.
Many families have secret recipes that have been handed down through generations. Everyone gets involved in peeling citrus fruit and gathering spices.
Sun dried orange peels along with local spices such as vanilla and cinnamon are steeped in rum and sweetened with sugar cane syrup.
This mixture is steeped and then enjoyed all holiday season long!
Rum Soaked Cake
The sweet, rich, and slightly spicy shrubb is often enjoyed on its own.
For the ultimate experience, drink your shrubb and eat it, too!
This orange almond cake uses Creole Shrubb in the cake batter. Then, the baked cake is generously soaked and infused with a Creole Shrubb simple syrup mixture.
The resulting rum soaked orange almond cake is super moist and flavorful!
What is Creole Shrubb?
Don’t confuse Creole Shrubb with the vinegar based shrub syrup (such as this blackberry shrub drink) popular in the United States.
Shrubb, spelled with two b’s, is a traditional Martinique rum based liqueur. It is made with dried citrus peels and a combination of local spices, such as cinnamon, allspice, and cloves.
Martinique Rum Creole Shrubb
Rhum Clement Liqueur D’Orange is an exquisite mixture of French Caribbean rum, sun-dried orange peels, and local spices.
The combination of citrus peel, cinnamon, all spice, nutmeg, clove, and vanilla used in this shrubb is a Clement family recipe that traces back to the 1800s.
Key Ingredients and Substitutions
Eggs are whisked until thick and pale. It is VERY IMPORTANT to beat the eggs to the right consistency. Do not skimp on this step.
Orange Zest enhances the citrus notes of the Creole Shrubb. The freshly grated orange zest adds bright fresh flavor to the baked cake.
- You may use a combination of lemon, orange, and/or grapefruit zest to add little more zing.
- Use a fine zester grater or microplane. Be careful not to dig too deep into the fruit. Stay away from the bitter pith (spongey white tissue lining rind of citrus fruit).
Almond Flour, almond meal, or ground almonds may be used in this recipe. The main difference between ground almonds and flour/meal is texture. Some varieties are ground finer than others.
- I used (unpeeled) skin on almond flour. As a result, the baked cake has slightly more color.
- You may use blanched (peeled) ground almonds for a cream-colored cake.
Melted Butter is added to the batter along with the other liquids. To make this a dairy-free cake, you may substitute a neutral flavored baking oil such as grape seed oil.
How to make Creole Shrubb Soaked Almond Cake
- Whisk eggs, sugar, and vanilla for about 10 minutes until mixture is thick and very pale in color.
- Alternate adding dry and wet ingredients to egg mixture. Pour into prepared springform cake pan. Generously sprinkle sliced almonds over cake batter.
- Bake cake for about 30 minutes until the sliced almonds are golden.
- Use a toothpick or skewer to poke holes all over the hot cake. Pour rum syrup over hot cake. Let cake sit and absorb syrup.
This recipe works best in a 9-inch round springform cake pan. A springform pan allows for easy cake removable.
Store Cake Overnight
You can certainly enjoy the cake warm, fresh the oven. However, the orange almond cake greatly benefits from resting overnight.
Cool the cake to room temperature after adding the shrubb simple syrup.
Tightly cover soaked cake in plastic wrap, or keep in an airtight container. Keep it out at room temperature overnight.
This extended rest period allows the cake to fully absorb the flavors of the shrubb.
The orange almond cake has ample time to regain its structure. As a result, the cake will be easier to slice. (Note: A serrated knife is recommended for slicing due to the abundance of sliced almonds.)
Serving Suggestions and Leftovers
This orange almond cake may be left out at room temperature for several days due to the amount of sugar and liqueur used in the recipe.
Store cooled cake in an airtight container at room temperature for up to four days.
Keep in the fridge in an airtight container for even longer storage.
Cake is delicious as is. For extra flavor, drizzle cake slices with leftover shrubb simple syrup. Cake slices may also be garnished with sifted powdered sugar.
More Ways to Enjoy Clement Creole Shrubb
- Clement Creole Shrubb may be used in place of any recipe that calls for Cointreau, Grand Marnier, or any orange liqueur
- Add a splash of Clement Creole Shrubb to champagne or sparkling wine for an elegant toast this Christmas or New Year’s Eve
- It’s fabulous in tiki drinks that use dark rum or cinnamon simple syrup.
- Add a splash to French toast, pancakes, or crepes for an unforgettable brunch treat
Orange Almond Cake
- 3 large eggs, (150 g) room temp
- ¾ cup granulated sugar (150 g)
- 1 ½ teaspoon pure vanilla extract
- 1 Tbsp finely grated orange zest
- 1 ½ cup all-purpose flour (195 g)
- 1 cup almond flour (100 g)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter, (113 g) melted
- 5 Tbsp Rhum Clement Créole Shrubb (70 g)
- sliced almonds, as needed for topping
- ½ cup water
- ½ cup granulated sugar (200 g)
- ½ cup Rhum Clement Créole Shrubb
- Preheat oven to 350°F. Butter a 9-inch round springform pan. Coat with sugar, line with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, combine eggs, sugar, and vanilla. Mix on medium speed for 10 minutes until mixture is very pale in color. Mixture should have thickened. Fold in orange zest.
- In a separate bowl, whisk together flour, baking powder, salt, and almond flour. Set aside.
- Add dry mixture in three additions, alternating with liquids in 2 additions. Begin and end with dry mixture.*Add 1/3 of flour mixture. Mix until almost combined. Add in melted butter and mix until distributed. Add another 1/3 of flour, follow with shrubbs. Then, add remaining third of flour mixture. Mix until just combined and there are no longer dry streaks of flour. Scrape down sides and bottom of bowl to ensure thorough mixing.
- Pour batter into prepared springform pan. Spread into an even layer. Sprinkle top of batter with sliced almonds.
- Bake cake in center rack of oven. Bake for 28-30 minutes, until the sliced almonds are golden and a tester inserted in center of cake come out clean.
- Prepare soaking syrup while the cake is baking.
- Use a toothpick or skewer to poke holes all over the cake. Pour ½ cup of syrup over the hot cake. Let sit for 30 minutes to allow cake to absorb liquid. Then, add another ¼ cup syrup over cake. (You will have leftover syrup.)*For best flavor, let cake sit overnight. More details in notes sections.
- Run a mini offset spatula or thin knife around the edge of the cake to loosen from pan. Unlock springform lock and remove ring from pan. Place cake on serving plate.
- For best results, use a serrated knife to slice cake into portions. If desired, drizzle leftover syrup over cake slices. Or, garnish cake with sifted powdered sugar.
- Add water and sugar to a small saucepan over medium heat. Bring to a boil until sugar has dissolved. Add shrubb. Reduce heat and cook for another 10 minutes until mixture has slightly thickened.
- Remove from heat. Pour warm syrup over hot cake as indicated in cake instructions.
- Use your choice of almond flour, almond meal, or ground almonds. The difference among the three choices is texture. Some varieties are ground finer than others. Use skin on (unpeeled) or blanched (peeled) almonds.
- To make the cake dairy-free, substitute a neutral flavored baking oil such as grapeseed oil in place of melted butter.
- You can certainly enjoy the cake warm, fresh the oven. However, the orange almond cake greatly benefits from resting overnight.
- Store cooled cake in an airtight container at room temperature for up to four days. Keep in the fridge in an airtight container for even longer storage.
- Excess syrup may be stored in an airtight container in the fridge for several weeks. Use syrup to for cocktails or to sweetened iced tea or coffee.