Nigella Orange Almond Cake

Nigella Lawson’s Orange Almond Cake is made with unsalted butter, caster sugar, eggs, all-purpose flour, ground almonds, almond extract, orange zest, orange juice, and orange-flower water. This delicious Orange Almond Cake recipe creates a delightful dessert that takes about 1 hour to prepare and can serve up to 8 people.

Ingredients Needed:

• 1 cup (2 sticks) unsalted butter, softened (plus extra for greasing)
• 1 cup + 2 tablespoons caster sugar
• 4 large eggs
• ½ cup all-purpose flour (or rice flour for gluten-free)
• 1¾ cups ground almonds
• 1 teaspoon almond extract
• Grated zest of 1 medium orange
• 1 tablespoon + 1 teaspoon orange juice
• 2 tablespoons orange-flower water
• 1 teaspoon powdered sugar (for dusting)

How To Make Orange Almond Cake :

1. Preheat the oven: Preheat to 350°F (180°C/160°C fan) and place a baking sheet on a low rack in the oven to catch any drips.
2. Prepare the cake pan: Grease a 20cm (8-inch) springform pan and line the bottom with parchment paper.
3. Cream butter and sugar: Beat the softened butter and caster sugar together until pale and fluffy.
4. Add eggs and flour: Add the eggs one by one, beating well after each addition. Add a little flour with each egg to prevent curdling.
5. Fold in dry ingredients: Gently fold in the remaining flour and ground almonds.
6. Add flavorings: Stir in the almond extract, orange zest, orange juice, and orange-flower water until combined.
7. Pour into tin and bake: Pour the batter into the prepared pan, smooth the top, and bake for 40-50 minutes. If the top is browning too quickly, cover loosely with foil.
8. Check for doneness: The cake is done when a tester comes out clean and the top is firm. Remove from the oven and let cool in the pan for 5-10 minutes.
9. Cool completely: Carefully remove the cake from the pan and let it cool on a wire rack.
10. Dust and serve: Once cool, dust with powdered sugar and enjoy!

Recipe Tips

• Use room temperature ingredients: Let the butter and eggs sit out for about 30 minutes before using. This helps them blend better and makes the cake lighter.
• Measure accurately: For best results, use a kitchen scale for the ground almonds and flour. Too much or too little can change the cake’s texture.
• Don’t overmix the batter: When folding in the dry ingredients, mix just until combined. Overmixing can make the cake dense.
• Check for doneness early: Start checking the cake at 40 minutes. Ovens can vary, so it’s best to avoid overbaking.
• Cool the cake properly: Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack. This helps prevent sogginess.

How To Store

• Refrigerate: Let the leftover Orange Almond Cake cool completely to room temperature. Then, wrap it tightly in plastic wrap or foil and store it in the fridge. The cake lasts up to 5 days.
• Freeze: You can freeze leftover Orange Almond Cake for longer storage. Wrap it well in plastic wrap and then in foil to avoid freezer burn. It stays good for up to 3 months. To thaw, move the cake to the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (about 1/8 of the cake)

• Calories: 390
• Total Fat: 27g
• Saturated Fat: 8g
• Cholesterol: 90mg
• Sodium: 60mg
• Potassium: 140mg
• Total Carbohydrate: 34g
• Dietary Fiber: 2g
• Sugars: 19g
• Protein: 8g

Try More Nigella Lawson Recipes:

• Nigella Apricot Almond Cake
• Nigella Bundt Cake
• Nigella Apple and Almond Cake
• Nigella Coffee And Walnut Loaf Cake
• Nigella Lawson Chocolate Pavlova
• Nigella Burnt Basque Cheesecake