Almond and orange cakes
Discover the delightful fusion of flavors with our Almond and Orange Cakes recipe. Made with buttery goodness, fresh oranges, and crunchy almonds, these cakes offer a perfect balance of sweet and citrusy notes. Perfect for any occasion!
- 15 Apr 2024
- Cook time 18 min
- Prep time 15 min
- 8 Servings
- 6 Ingredients
Almond and orange cakes are a delightful treat combining the nutty flavor of almonds with the fresh, citrusy zest of oranges. These cakes are not only easy to make but also perfect for any occasion, from casual gatherings to special celebrations. Follow this recipe to create moist and flavorful cakes that will impress your friends and family.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a muffin pan with paper liners or lightly grease them to prevent sticking.
- Thoroughly wash the orange.
- Grate the zest of the orange with a fine grater and set it aside.
- Cut the orange in half and squeeze the juice into a small bowl. Remove any seeds.
- In a large mixing bowl, cream together the softened butter and the sugar using an electric mixer or wooden spoon until the mixture is light and fluffy.
- Beat the eggs in one at a time, mixing well after each addition until the eggs are fully incorporated into the butter and sugar mixture.
- Mix in the orange zest and juice until evenly distributed throughout the batter.
- In a separate bowl, combine the ground almonds and self-raising flour.
- Gradually add these dry ingredients to the wet mixture, folding gently to combine. Ensure not to overmix, as this can result in tougher cakes.
- Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Place the muffin pan in the preheated oven.
- Bake for 20-25 minutes, or until a toothpick or cake tester inserted into the center of one comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes.
- Transfer the cakes to a wire rack to cool completely.
- Enjoy your almond and orange cakes plain, or with a dusting of powdered sugar or a drizzle of icing if desired.
Tips:
- Ensure the butter is at room temperature before mixing to ensure a smooth batter.
- Grate the orange zest finely to avoid large chunks in the cake.
- Toast the almonds lightly before grinding them to enhance their flavor.
- Fold the ingredients gently to retain air in the batter, resulting in lighter cakes.
- Use an ice cream scoop to evenly portion the batter into the cupcake liners.
- Test the cakes with a toothpick; if it comes out clean, they are done.
- Let the cakes cool completely before serving to allow the flavors to meld together.
Baking almond and orange cakes is a rewarding experience that yields delicious results. With their perfect balance of nutty and citrus flavors, these cakes are sure to become a favorite. Follow the tips provided to ensure the best outcome, and enjoy your homemade almond and orange cakes with family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.89g | 8% |
| Sugar 20g | 19% |
| Fat | |
| Fat 20g | 24% |
| Saturated 7g | 24% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 54mg | 10% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 0.89mg | 6% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 10mg | 11% |
| Vitamin E 4.01mg | 27% |
| Vitamin K 1.06ug | 1% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 1.02mg | 9% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 190mg | 6% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 18mg | 1% |
| Zinc, Zn 0.86mg | 8% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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