The Orange Almond Cake You Should Make This Weekend!
 
Prep time
Cook time
Total time
 
An orange, almond and semolina cake, moist and delicious and so easy to make!
Author:
Recipe type: Cake/Quick Bread
Cuisine: Mediterranean/Middle Eastern
Serves: 1 loaf
Ingredients
  • 1½ cups almond flour
  • ½ cup semolina flour
  • 1 tsp. baking powder
  • ½ tsp. fine sea salt
  • ¾ cup (6oz. or 1½ sticks) of butter, room temperature
  • 1 cup plus 2 TBSP. sugar
  • 3 large eggs, lightly beaten and at room temperature
  • --- orange zest from a medium orange
  • 3 TBSP. fresh orange juice
Instructions
  1. Preheat the oven to 350°F. Brush some melted butter on a loaf pan (or use a cooking spray). Line the pan with parchment paper and set it aside.
  2. In a medium bowl, whisk together the almond flour, semolina flour, baking powder, and salt to combine.
  3. Using an electric mixer on high speed, beat the butter, sugar, and orange zest until very light and fluffy. This will take about 4-5 minutes. With the motor running, add the eggs and beat until glossy, about 1 minute. Next, add the dry ingredients and the orange juice and beat to combine for another minute.
  4. Transfer the batter to the prepared loaf pan, and bake until golden brown, about 50-55 minutes. Do not open the oven while it bakes, or the cake might collapse in the center..... If the top starts to get too brown, cover it loosely with foil. To make sure the cake is done, use a cake tester, which should come out clean when inserted into the center.
  5. Transfer the pan to a rack and let it cool for 20 minutes. Then, lift the cake out of the pan and allow it to cool completely.
Notes
Notes: This recipe is adapted from a Yotam Ottolenghi's recipe. The original recipe also included a syrup.
You can make this cake one to two days ahead of time and keep it at room temperature, in an air-tight container.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/orange-almond-cake/