Almond and orange cakes

Almond and orange cakes combine the nutty taste of almonds with the bright zest of oranges, resulting in moist, flavorful treats. They are easy to prepare and perfect for any occasion.

17 Jan 2026
Cook time 18 min
Prep time 15 min

Ingredients:

1/2 cup butter
2 eggs
1 orange
2/3 cup sugar
1 cup almonds
1 cup self-raising flour

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.

Instructions:

1. Prepare the Oven and Muffin Pan:
- Preheat your oven to 350°F (175°C).
- Line a muffin pan with paper liners or lightly grease them to prevent sticking.

2. Zest and Juice the Orange:
- 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.

3. Cream the Butter and Sugar:
- 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.

4. Add the Eggs:
- 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.

5. Incorporate the Orange Zest and Juice:
- Mix in the orange zest and juice until evenly distributed throughout the batter.

6. Combine Dry Ingredients:
- 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.

7. Fill the Muffin Pan:
- Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

8. Bake the Cakes:
- 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.

9. Cool the Cakes:
- 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.

10. Serve:
- Enjoy your almond and orange cakes plain, or with a dusting of powdered sugar or a drizzle of icing if desired.

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.

Almond and orange cakes FAQ:

How do I know when the almond and orange cakes are done baking?

The cakes are done when a toothpick or cake tester inserted into the center comes out clean. This usually takes about 20-25 minutes at 350°F (175°C).

What is the best way to store leftover almond and orange cakes?

Store leftover cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for about a week or freeze them for up to 3 months.

Can I substitute other nuts for almonds in this recipe?

Yes, you can substitute other nuts like walnuts or pecans, but keep in mind that it may alter the flavor and texture slightly.

What size muffin pan should I use for this recipe?

Use a standard 12-cup muffin pan for this recipe. If you have mini muffin pans, adjust the baking time accordingly, usually reducing it by about 5-10 minutes.

Can I use fresh orange juice instead of bottled juice?

Yes, using fresh orange juice is recommended for better flavor. Be sure to use the juice from the orange in the recipe for the best results.

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.

Nutrition per serving

8 Servings
Calories 350kcal
Protein 7g
Carbohydrates 36g
Fiber 2.89g
Sugar 20g
Fat 20g

Almond and orange cakes