Orange Almond Cake
Elevate any holiday celebration with this delicious orange almond cake. The super moist and flavorful cake is soaked with Rhum Clement Creole Shrubb Liqueur d'Orange. Yield: 9-inch springform pan
Servings: 12 slices
Calories: 315kcal
Ingredients
Cake:
- 3 large eggs, 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 (200 g)
- 1 cup almond flour (100 g)
- 1 ½ teaspoon baking powder (6 g)
- ½ teaspoon baking soda (3 g)
- 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
Topping:
- ½ cup water
- ½ cup granulated sugar (100 g)
- ½ cup Rhum Clement Créole Shrubb
Instructions
Cake:
- 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.
Syrup:
- 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.
Notes
Cake
- 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.
Nutrition
Calories: 315kcal, Carbohydrates: 35g, Protein: 5g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 67mg, Sodium: 216mg, Potassium: 39mg, Fiber: 1g, Sugar: 21g, Vitamin A: 306IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 1mg