Half-Orange and Almond Cake
A delicate cake infused with half of a fresh orange's zest and juice, layered with almond cream and a crunchy orange-almond topping. This French recipe, ready in about 50 minutes, layers all-purpose flour, butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup (softened) butter
- 3/4 cup granulated sugar
- 2 (beaten) eggs
- 1 tbsp (from 1/2 an orange) orange zest
- 1/4 cup (from 1/2 an orange) orange juice
- 1/2 cup almond flour
- 1/2 cup (chopped) almonds
- 1/2 cup icing sugar
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Step 2: In a bowl, cream 1/2 cup butter and 3/4 cup sugar until light and fluffy. Beat in eggs, orange zest, and orange juice.
- Step 3: Gradually add flour and almond flour, mixing until smooth. Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Step 4: While cake cools, mix 1/2 cup icing sugar with 1/2 cup chopped almonds. Spread over cake top and sides. Serve chilled.
