Almond-Orange Cake

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

  • 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
  • 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.
  • 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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