As for dessert, I maintain that the biggest compliment is simple: it’s good and not too sweet. Of course, there’s a time and place for something rich and sweet. But on a daily basis, I’m drawn to desserts that seem a little more balanced, just sweet enough to satisfy without going overboard. This orange and almond cake is exactly that. It delivers on flavor and texture, but relies on some pretty healthy ingredients that make it taste as good as it tastes.
It’s the kind of cake that pairs equally well with your morning coffee or as a late-night treat.
Ingredients for this orange and almond cake
Sweet potato. The secret ingredient. It adds moisture and structure without relying on butter, and its natural sweetness pairs perfectly with almond and orange.
Olive oil. Use a good quality one, it adds richness and a subtle depth of flavor.
Maple syrup. Just the right amount of sweetness, with a little warmth.
Coconut sugar. Adds a deeper, more caramel note. Brown sugar works here too.
Orange zest. This is where the brightness comes from. Don’t hold back.
Eggs. Third, to tie everything together and give structure to the bread.
Almond extract. A small detail that makes a big difference: it enhances the flavor and gives the cake that characteristic almond depth.
Almond flour. The base of the cake. It adds moisture and a tender crumb.
Oatmeal. Just enough to hold everything together.
Baking powder + baking soda. For elevator.
Salt. Essential for balance.
Sliced almonds (optional). For a little texture on top.
Demerara sugar (optional). Adds a subtle crunch and a slightly caramelized finish.
Tips for the Best Orange Almond Cake
This cake is easy to prepare, but a few small details make all the difference.
- Rub the zest in the sugar. Before mixing your wet ingredients, use your fingers to press the orange zest into the coconut sugar. This releases the oils and brings out a deeper, more vibrant citrus flavor.
- Use room temperature ingredients. This helps everything combine smoothly and cook more evenly.
- Do not overcook. Pull the bread when a toothpick comes out clean. Let it cool briefly in the pan, then transfer it to a rack to keep the texture moist and avoid cooking residue.
Tips for serving
This cake is just as good on its own, but a few simple additions can make it a little more special.
A generous swirl of whipped cream or full-fat vanilla yogurt adds richness, while a scoop of ice cream gives the dessert more flavor. The orange flavor really shines here, so a dollop of jam or fresh fruit works wonderfully, especially with a drizzle of honey to finish.
Orange and almond cake
Total duration: 1 hour 10 minutes
Yield: 1 loaf
Print the recipe
Pin RecipeDescription
An almond, orange and citrus bread that hits that sweet spot and works any time of day.
Ingredients
- 1 cup cooked sweet potato, cooled
- 2/3 cup olive oil
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- zest of 1 orange
- 3 eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cup almond flour
- 1 cup oatmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- sliced almonds, raw sugar and sesame seeds for garnish
Instructions
- Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
- In a mixing bowl add the sugar and orange zest, rub the zest with the sugar until fragrant. Add the sweet potato, olive oil and maple syrup and whisk until smooth. Add the eggs one at a time, whisking until well combined, then add the almond and vanilla extract.
- Add all the dry ingredients and mix until the dough is smooth. Pour the batter into the loaf pan and garnish with flaked almonds, raw sugar and sesame seeds. Bake at 350 degrees F for 50 to 55 minutes until a toothpick comes out clean. Remove from the oven and let cool for 5 minutes in the pan, then remove and finish cooling on a wire rack.
- Serve in slices, enjoy!
- Preparation time: 15
- Cooking time: 55
Keywords : almond, bread
The position This Orange Almond Cake Is My Last Excuse to Eat Dessert for Breakfast appeared first on Camille Styles.
