Crumbly almond cake sprinkled with orange zest and glazed with a citrus orange glaze.
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If you are looking for a special pound cake to prepare for a special gathering, consider this almond cake!
We added a simple orange frosting, although this almond pound cake stands perfectly well enough without it.
One of the things I love about pound cake is that you can slice it so thin. I’m one of those people who ask for a small piece of the treat on offer and then go back for the 2nd, 3rd and 4th. (“Why don’t you just get a bigger piece to start with???” “Honey, I’m just doing this to annoy you.”)
Whether you go for your first slice thick or thin, enjoy this almond pound cake elegantly and unadorned, or top it with berries and whipped cream for an impromptu shortcake. If you’re feeling extra adventurous, drizzle with some amaretto for even more intoxicating almond flavor.
Almond cake with orange glaze
If you’re baking with eggs, you’ll get more rise by starting with room temperature eggs. If you want to bring chilled eggs to room temperature quickly, place them in a bowl of warm (not hot) water for 10 minutes.
Tip for using Odense almond paste – grate it with the large holes of a box grater.
This recipe makes enough batter for a 5″ x 9″ x 3″ loaf pan, which is quite a large loaf pan. If you have a 4x8x2 1/2 inch loaf pan, either make two loaves or cut the recipe in half.
ingredients
- Cake:
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140 g almond paste (we recommend Odense almond paste), grated
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1 1/2 cups (300g) white granulated sugar
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4 ounces (1/2 cup or 1 stick) butter, room temperature
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4 large eggs
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1 teaspoon of orange zest
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1 teaspoon of vanilla
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1/2 cup (120 g) plain Greek yogurt (full fat) (or sour cream)
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1 1/2 cups (200 g) all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt (if using unsalted butter)
- Glaze:
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1/3 cup (43g) powdered sugar
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2 teaspoons orange juice
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1/2 teaspoon lemon juice
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1/2 teaspoon orange zest
special equipment
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blender
method
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Preheat the oven, prepare the loaf tin:
Preheat oven to 325°F. Grease the inside of a 5x9x3 inch loaf pan with butter or with nonstick spray.
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Beat almond paste, add sugar, butter, eggs, zest, vanilla, yogurt:
Using a stand mixer, beat the almond paste, starting on low speed.
Slowly add the sugar to the almond butter while beating, gradually increasing the speed until incorporated.
Add the butter and beat on high speed until fluffy, smooth and almost white, about 5-6 minutes.
Add the eggs one at a time, beating for a minute after each addition.
Beat in the orange zest, vanilla and Greek yoghurt.
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Whisk dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt.
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Stir flour mixture into butter, almond butter, egg mixture:
a third at a time until well combined.
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Bake:
Pour the batter into the prepared loaf pan. Place it on the bottom middle shelf of your oven.
Bake at 325°F for 50-55 minutes until golden brown and if you press lightly on the top it springs back towards you and a tester inserted in the center comes out clean. If you notice it getting too brown during baking, cover lightly with aluminum foil.
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Cooling on a wire rack:
Remove from the oven and let cool on a wire rack for 5 to 10 minutes. Then carefully remove from the pan and let cool completely on a wire rack.
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Make orange glaze:
While the cake is cooling, make the frosting. Sift the powdered sugar through a sieve to remove any lumps and place in a medium bowl. Stir in the orange juice and lemon juice. Stir in the bowl. Add more sugar if the glaze is too runny, add more juice if it’s too thick for your taste.
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Drizzle the cake with the glaze:
When the cake has cooled, place it on a serving platter and use a spoon to drizzle the frosting over it.
Links:
Blueberry Ricotta Pound Cake here on Simply Recipes
Pineapple Upside Down Cake here on Simply Recipes
Butter almond cake from the noble pig
Pistachio pound cake from Leite’s Culinaria
Cream Cheese Poundcake with Cardamom, Vanilla and Almonds from Turntable Kitchen
