Almond-Orange Cake

Top a pleasant citrus cake with orange marmalade, sweetened whipped cream and crunchy almonds.

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  • prep time 30 min
  • total time 2 hr 35 min
  • ingredients 14
  • servings 12
 

Ingredients

Cake

1
cup slivered almonds
2
cups all-purpose flour
1
cup granulated sugar
1/2
cup butter or margarine, softened
1
cup fresh orange juice
1 1/2
teaspoons almond extract
2
teaspoons baking powder
1
teaspoon salt
2
eggs
1/2
cup orange marmalade

Garnish

3/4
cup whipping cream
2
tablespoons powdered or granulated sugar
1/3
cup slivered almonds, toasted*
Orange twist, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (or 325°F if using dark or nonstick pan). Spray 9-inch springform pan with cooking spray. In food processor or blender, place 1 cup almonds; cover and process until almonds are finely ground. In large bowl, beat almonds and remaining cake ingredients except marmalade with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into pan.
  • 2 Bake 45 to 55 minutes or until top is evenly dark golden brown and cake springs back when touched lightly in center.
  • 3 Cool in pan 10 minutes. Remove side of pan. Spread marmalade over top of cake. Cool completely, about 1 hour.
  • 4 In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spoon or pipe whipped cream around edge of cake; sprinkle 1/3 cup almonds over whipped cream. Refrigerate until serving. Garnish with orange twist.
  • 1 Heat oven to 350°F (or 325°F if using dark or nonstick pan). Spray 9-inch springform pan with cooking spray. In food processor or blender, place 1 cup almonds; cover and process until almonds are finely ground. In large bowl, beat almonds and remaining cake ingredients except marmalade with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into pan.
  • 2 Bake 45 to 55 minutes or until top is evenly dark golden brown and cake springs back when touched lightly in center.
  • 3 Cool in pan 10 minutes. Remove side of pan. Spread marmalade over top of cake. Cool completely, about 1 hour.
  • 4 In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spoon or pipe whipped cream around edge of cake; sprinkle 1/3 cup almonds over whipped cream. Refrigerate until serving. Garnish with orange twist.

EXPERT TIPS

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Expert Tips

*To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.

Use a knife dipped in warm water to cut the cake easily.

Instead of beating whipping cream and powdered sugar, you can use whipped cream topping from an aerosol can.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
180),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
9g,
9%
Trans Fat
1/2g
1/2%
),
Cholesterol
70mg
70%;
Sodium
350mg
350%;
Total Carbohydrate
48g
48%
(Dietary Fiber
2g
2%
  Sugars
28g
28%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
10%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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