Orange Almond Cake

Name: Orange Almond Cake
Prep time: 20 min
Cook time: 38 min
Total time: 58 min
Yield: 10 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (200 g) ground almonds, finely ground; 6 large eggs, at room temperature; ½ cup (170 g) honey, at room temperature; 2 tbsp (12 g) orange zest, finely zested (from about 3 medium oranges); ¼ cup (60 ml) fresh orange juice, freshly squeezed; ¼ cup (50 g) granulated sugar; ¼ cup (60 g) unsalted butter, melted, melted; 1½ tsp (7½ g) baking powder; ¼ tsp (1 g) fine sea salt; 1 tbsp (15 g) unsalted butter, for greasing, for greasing the pan; 2 tbsp (15 g) all-purpose flour, for dusting, for dusting the pan (optional); 1 tsp (5 ml) orange blossom water (optional)

From the MyKitchenBank Kitchen

A moist, tender Middle Eastern almond cake sweetened with honey and brightened by fresh orange zest and juice. Ground almonds form the base with minimal flour, while eggs provide structure and richness. Optional orange blossom water adds authentic floral depth to this naturally flavored cake.

Prep: 20 min
Cook: 38 min
Wait: 30 min
Total: 1 hr 28 min
Makes: 1 cake (10 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Place eggs at room temperature for 30–60 minutes
Gather all ingredients and prepare to work
Prepare a 9-inch round cake pan

1
Preheat oven and prepare panOven 350°F / 175°C
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9-inch round cake pan with about 1 tablespoon of butter, coating the bottom and sides evenly.
- Dust the greased pan with a thin layer of all-purpose flour (or finely ground almonds if you prefer), then tap out any excess.
- This prevents the cake from sticking.
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Ready when: Oven is fully preheated and pan is prepared
Tip: Using parchment paper on the bottom makes removal easier and ensures a clean base
2
Whisk eggs, honey, and sugar
- In a large mixing bowl, combine the 6 large eggs, 1/2 cup honey, and 1/4 cup sugar.
- Using an electric mixer on medium-high speed, whisk for 5 minutes until the mixture is very pale, thick, and has nearly tripled in volume.
- When you lift the whisk, the batter should fall in thick, slowly-dissolving ribbons.
- This aeration creates the cake's light, tender crumb.
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Ready when: Mixture is pale, thick, and falls in ribbons from the whisk; volume has nearly tripled
Tip: Room temperature eggs whisk better and create more volume than cold eggs—this step is essential
3
Fold in orange flavoring
- Gently fold the 2 tablespoons of orange zest and 1/4 cup orange juice into the whisked egg mixture using a rubber spatula.
- Make 3–4 careful strokes through the batter, turning the bowl as you go.
- Stop as soon as the zest and juice are evenly distributed; you should still see some light, airy texture.
- Don't overmix.
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Ready when: Orange zest and juice are evenly distributed throughout the batter
Tip: Fold gently to preserve the aeration you've built—this keeps the cake light and tender
4
Mix almonds and baking powder
- In a separate medium bowl, whisk together the 2 cups ground almonds, 1.5 teaspoons baking powder, 1/4 teaspoon salt, and 1 teaspoon orange blossom water (if using).
- Whisk for about 30 seconds to break up any lumps in the almonds and evenly distribute the leavening.
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Ready when: Mixture is evenly combined with no visible lumps
5
Combine almonds and butter into batter
- Pour the almond mixture over the egg batter.
- Using a rubber spatula, gently fold the two together with 4–5 careful strokes, turning the bowl as you fold.
- While folding, slowly drizzle in the 1/4 cup melted butter in a thin stream.
- Continue folding gently until just combined—the batter should show no streaks of butter and almonds should be evenly distributed.
- Stop as soon as the mixture comes together; overmixing toughens the cake.
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Ready when: Almond mixture and butter are evenly distributed with no visible streaks
Tip: Gentle folding is key—even a few visible almond chunks are fine, but watch for butter streaks
6
Pour batter into prepared pan
- Pour all the batter into the prepared 9-inch cake pan.
- Use a spatula to gently spread it into an even layer, smoothing the top.
- Give the pan a gentle tap on the counter a few times to release any large air bubbles that might create holes in the finished cake.
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Ready when: Batter is evenly distributed in the pan with a smooth, level surface
7
Bake the cakeOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven and bake for 35 to 40 minutes.
- The cake is done when the top is deep golden brown, the edges begin to pull away slightly from the pan, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- The cake should spring back slightly when lightly touched in the very center.
- If the top is browning too quickly (check after 20 minutes), loosely tent it with foil.
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Ready when: Top is deep golden brown, toothpick comes out clean or with a few moist crumbs, cake springs back when gently touched
Tip: If the top browns too quickly, loosely tent with foil to protect it while the inside finishes cooking
8
Cool the cake
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- This allows the structure to set so it doesn't break when removed.
- Run a thin knife around the edges to loosen it from the sides of the pan.
- Place a wire cooling rack over the pan, invert them together, and gently lift off the pan.
- If you lined the bottom with parchment paper, carefully peel it away.
- Allow the cake to cool completely on the rack, about 30 minutes, before serving.
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Ready when: Cake is completely cool to the touch
Tip: Cooling in the pan first helps the cake set and hold together when inverted—don't skip this step

Good to know

Tips

Use high-quality honey—it's a main ingredient and its subtle flavor shines through in the finished cake
Room temperature eggs are essential for maximum volume and aeration; let them sit out for 30–60 minutes before you start
Folding technique matters: fold gently with a spatula just until combined—overmixing deflates the aeration and toughens the cake
This cake is naturally very moist and doesn't need frosting, but you can dust with powdered sugar, serve with whipped cream and fresh berries, or drizzle with a thin glaze

Make ahead

The cake can be baked up to 2 days ahead and stored in an airtight container at room temperature. It also freezes well for up to 3 months when wrapped tightly.

Storage & reheating

Room temperature: 2–3 days in an airtight container. Refrigerator: Up to 5 days in an airtight container. Freezer: Wrap tightly in plastic wrap and foil for up to 3 months; thaw at room temperature for 2–3 hours before serving.

Substitutions

orange zest → Lemon zest (use same amount). Creates a brighter, more tart cake; use lemon juice instead of orange juice for consistency
honey → Granulated sugar or maple syrup (use same weight, 170 g). Sugar version will be slightly less moist; maple syrup adds different sweetness and moisture
ground almonds → Hazelnut flour or 50% ground almonds + 50% ground sunflower seeds. Different flavor profile; may slightly affect texture but works well
orange blossom water → Rose water (use 1/2 teaspoon instead of 1 teaspoon). Different but complementary floral flavor; either is optional