“Love at first bite!” Almond Orange Cake is just that- simply delicious. Often people skip out on cakes or have them around special occasions such as birthdays and weddings. This cake of wondrous dreams will be at the forefront of your mind after that initial first bite of loving bliss.
Amaretto is one of my favorite flavors. I first fell down the amaretto rabbit hole in Italy a few years ago. Typically grappa is served after a several course Italian meal. Not knowing what was being served (I’ll accept any “gratis” drink, when in Rome, right?!?) I instantly fell in love with the fragrant, and sweet amaretto. I thought bourbon was smooth, but it certainly doesn’t match amaretto’s silkiness. Amaretto is made from almonds, so why not create a cake with an almond base!
Almond flour and orange marry well in this divine cake. Not only is it (I refuse to say m__st!) succulent, but ever so slightly sweet with the amaretto. Dollup a helping heap of Grand Marnier whipped cream to complete the cake of dreams! Want more amaretto recipes? Try Amaretto Latte, especially with this cake. There’s no such thing as too much amaretto!
Almond Orange Cake
- 3 cups Almond meal flour
- 1 cup Sugar
- ½ cup Unsalted butter 1 stick
- 1 Orange juice & zest
- 4 Eggs
- 1 tbsp Amaretto liqueur
- ½ tsp Baking powder
- ¼ tsp Kosher Salt
- ¼ cup Juice of 1 Orange
- 2 tbsp Sugar
- 2 cups Heavy cream
- 3 tbsp Confectioner's sugar
- 1 tbsp Grand Marnier
- Preheat the oven to 350°F with the oven rack in the middle. Either line a 9-inch springform pan with wax paper, or spray with cooking spray the entire pan to avoid the cake sticking.
- In a large bowl (or in a stand mixer bowl), use an electric mixer on medium-high speed to beat the room temperature butter until creamy. Add the sugar, orange zest, and beat for 2 to 3 minutes until light and fluffy. Scrape the sides down with a silicone spatula. Add the eggs, one at a time, beating well after each one. Then beat in the amaretto liqueur.
- To the cream mixture, add the almond flour, baking powder, and salt and mix until all are well incorporated.
- Scrap the cake batter into a springform pan, and spread evenly. Bake for 35 to 38 minutes, until a toothpick inserted in the center of the cakes comes out with a few moist crumbs attached. This cake won't be a dry one!
- At the last 10 minutes mark before the cake is done, squeeze the juice of the zested orange into a small saucepan, along with 2 tablespoons of sugar. Over medium heat, simmer the syrup until the sugar dissolves and thickens. I like using a metal frothing cup since it can stand the heat from the stove.
- Once the cake is removed from the oven, poke several holes with a toothpick or skewer. Pour the thickened syrup over the cake, and use the back of a spoon the spread the syrup evenly.
- BOOZY WHIPPED CREAMPlace a large metal bowl in the freezer while the cake rests. Before serving, remove the bowl from the freezer, add the heavy cream, confectioner's sugar, and bourbon (or Grand Marnier), and on medium speed, mix until soft peaks form.
- Using a strainer, sprinkle more confectioner's sugar on top to cover those beautiful holes! Serve the cake with the boozy whipped cream, and enjoy!