Almond Cake
- Total Time
- 2 hours 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1small to medium orange
- 1lemon
- 6ounces raw almonds
- 1cup all-purpose flour
- 1tablespoon baking powder
- 4eggs
- ½teaspoon salt
- 1½cups sugar
- ⅔cup olive oil
- Confectioners’ sugar
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
533 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 42 grams sugars; 9 grams protein; 314 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
- Step 2
Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
- Step 3
Set oven to 350 degrees, and grease a 9-inch springform pan.
- Step 4
When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
- Step 5
In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
Private Notes
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Cooking Notes
Richard ogilby
I've made this many times from a Spanish cookbook.You use all almond flour and no wheat flour. 8 eggs instead of 4 and voile an actual almond cake instead of an almond flavored wheat cake.
Frank
Couple of potentially stupid questions: you say, discard lemon pulp and seeds, this includes rind? Same with orange, what about skin/rind/pulp there?
Thanks! I want to make it this weekend!
Margaux Laskey, Staff Editor
You could use approximately 1 1/2 cups plus two tablespoons of almond flour.
brutallyfrank
If I wanted to use pre-ground almonds (almond flour), how much would I need?
Stephanie
You should boil a whole lemon and a whole orange. After they have cooled, scoop out the insides of the lemon, but with the orange just take out any seeds and put the rest (insides and outsides) into the food processor. I made it twice in tha past two days and it is delish!
Brkln.df
"Pulp" is what you think of when you think of the fruit. In other words, it's what's inside the skin--where the juice is. For the lemon, keep the whole rind (=skin), discard seeds and pulp. For the orange, discard seeds only.
Ann W
Torta de Santiago otherwise known as. I used all almond flour (1 1/2 cups + 2 TBL as noted above.) FYI, it needs to cool more than 10 minutes before unmolding otherwise it will crack. I let mine cool in the springform for a few hours and then it unmolded perfectly. It is extremely delicious. I used a stencil of the cross of St. James and sprinkled powdered sugar over, then removed stencil. Very pretty.
Jeanette
To those asking for all-almond, no wheat flour version, probably old Spanish Sephardic recipes, here are two, both delish:
Claudia Roden's: http://cooking.nytimes.com/recipes/3251-claudia-rodens-orange-and-almond...
A variation-Nigella Lawson has a similar one: http://cooking.nytimes.com/recipes/1016184-clementine-cake?action=click&...
Jacky N
Richard,
Would you care to share your recipe for the almond-flour only cake?
Jacky
Helen
Delicious! I used half the sugar called for, and it was sweet enough for us. I also used Trader Joe's raw toasted (unsalted) almonds, which saved a step and worked fine.
Maggie
This is one of my favorite cake recipes. I've made it many times at this point. I've tried adding dried cranberries, making it with hazelnuts instead of almonds, skipping the lemon, using some whole wheat flour. Every variation is delicious as well! This is just a great recipe.
Kara
Do I put the citrus peels in the food processor?
Lee L
What is the correction for the right amount of salt please
John Gordon
Yes. The lemon rind and the orange rind and pulp go in the food processor.
Photobookman
A superb cake: it's fun to make, and apparently fool-proof. I've made it a half-dozen times, always with excellent results.
mini
I think that the tablespoon of baking powder is a typo. I have made this cake many times and when I used that much baking powder, the cake collapsed in the middle. An Internet search suggested that 1 teaspoon was a more appropriate amount and that's what I did last time and it turned out perfectly. Has anyone else found this?
Maria
Without using a weight measure, how much in cups is 6 ounces of almonds?
Elly
The cake sank n the middle, does anyone give me a tip to avoid that?.
D. Martin
Was a very delicious and moist.
tcl
Flavor was wonderful but deflated enough that the center's texture was too heavy. The outside though... delightful.
condiment queen
Served with raspberry sauce and whipped cream for company. It doesn't need anything though.
Julie
Absolutely. I too put a drib of vanilla ext. into the batter, which I made in the food processor...chucking everything in after the fruit. I reduced the sugar to 1 c....then heavily sanded (c. 2 T) top of cake, which creates a beautiful crust.
liv
It’s really lovely accompanied with a raspberry reduction, spiced up with a splash of Grand Marnier. I also added a dollop of sweetened mascarpone which I spiced up with lemon zest, orange zest and a splash of lemon juice.
Ernest
Really liked this cake, it kept well. Unlike like some others, I detected no trace of bitterness from the boiled lemon peel and whole orange. Maybe depends on your fruit? I added full sugar. Like many others, I found the cake was done in 45-50 minutes. An hour would have been too long in my oven. I also found the cake rose too quickly and then deflated slightly in the oven, perhaps due to the high amount of baking powder? I don’t think that affected the taste but the cake was flat not domed.
vegasc
1/2 c almond flour
bbmt
I didn’t love this recipe. Normally I agree with comments about reducing the sugar but in this case, I regret not using the full amount. It wasn’t sweet enough to compare to the bitterness of the citrus. I also used lemon peels only, plus a blood orange bc that’s what I had and I wish I had added some fresh zest, too. I adjusted for higher altitude (4800 ft) by adjusting the baking powder to 2 tsp as recommended by another commenter and it only sunk a tiny bit, which I’d call a win!
Sam
With light modifications, this cake was perfection! •Used 1 1/4C cane sugar (1/4C less than the recipe called for). Perfect balance of sweet and citrus bitterness. I think the full amount would bump this into a true dessert category (vs a breakfast cake). •Cut out a circle of parchment for the bottom of the springform pan (after greasing entire pan with butter). •Baked for 45 minutes and it came out perfectly (I use an oven thermometer to make sure the temperature is true).
Grier
Made this today for the first time and for my sister-in-law’s birthday; she has Alpha-gal and I needed a cake without butter. Disappointed with the presentation. I am a very good baker, followed the recipe, baked it at the right temp and suggested time. Guess what, the center collapsed! What a presentation disappointment. Please revise bake time or provide better directions. Thanks!
Amanda
bitter but I liked it, reminds me of aromatic bitters in a cocktail!
MS
I made this with all almond flour (1.5 cups plus 2 tbsp as noted in the comments) but the cake turned out very oily and mushy. Any recommended adjustments to improve the texture of the all-almond flour version next time? More almond flour, less oil?
Bonnie on BI
I'm also trying to figure out how much almond flout to use if you only use almond flour before I make it. I'm thinking the 1.5 cups plus 2T that keeps being referenced is just the measurements for almond flour of the 6 ounces of almonds. So you would also need to make up for not using the 1 c. of flour. I'll let you know when I ty it out.
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