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Mini Almond Pound cake with Orange-Chocolate Glaze

Yield: makes 12 mini cakes and one-9"x5" loaf
Author: Maryanne Cabrera


Almond Pound Cake:

  • 1 cup almond flour
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter, softened, room temp
  • 1 3/4 cup granulated sugar
  • 5 large eggs, room temp
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup nonfat plain yogurt

Orange-Chocolate Glaze:

  • 4 oz semi-sweet or dark chocolate, chopped
  • 1/4 cup unsalted butter
  • 1 Tablespoon light corn syrup
  • finely grated zest of 1 orange
  • sliced or slivered almonds, to garnish


Almond Pound Cake:

  • Preheat oven to 350 degrees F. Generously butter mini cake pan and a 9"x5" inch loaf pan. Lightly flour and set aside. **.
  • In a large bowl, whisk together almond flour, all-purpose flour, baking soda and salt. Set aside.
  • In the bowl of stand mixer fitted with a paddle attachment, cream butter. Add sugar and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing
  •  Add eggs one at a time, making sure each egg is incorporated before adding the next. Add vanilla and almond extract. Mix.
  • Add 1/3 of dry flour mixture. Mix on low speed until almost combined. Add 1/2 of yogurt. Mix until almost combined. Repeat and end with 1/3 cup dry flour mixture. Mix until there are no longer any dry streaks of flour.
  • Fill mini cake pan 3/4's full of batter. Use the remaining batter to fill loft pan. Use a mini offset spatula or the back of spoon to even out batter. Bake for 35-40 minutes. Check mini cakes for doneness by inserting a toothpick in center of cake. Toothpick should come out clean. Alternatively touch the top of the cake, it should spring back when touched. Loaf pan should take a little more time, bake for 50-55 minutes. Let cakes sit in pan for 3-5 minutes to cool slightly and then unmold. Allow cakes to cool to room temperature on wire rack.

Orange-Chocolate Glaze:

  • Over a double boiler (bain-marie), melt together chopped chocolate and butter until smooth. Alternatively, you can microwave it at half powder in 30 second intervals until melted.
  • Remove from heat and whisk in corn syrup. Spoon glaze over cooled cakes. Immediately sprinkle orange zest and sliced almonds on top. Let sit for 5-10 minutes to set.


** This recipes makes for 24 mini bundt cakes (mini cakes) or two- 9"x 5" loaf pans. Mix and match. You can even use batter to fill one large bundt pan.  Check for doneness and adjust times according to what mold you choose to use.