Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.

The Martha Stewart Show, January 2010, The Martha Stewart Show, The Martha Stewart Show, January 2010

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes one 8-inch two-layer cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment paper. Butter parchment and flour cake pans; set aside.

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  • In the bowl of an electric mixer fitted with the whisk attachment, beat together 1 cup of sugar and egg yolks until light and fluffy. Add orange zest, juice, and almond extract; mix until well combined. Turn mixer off. Remove the whisk and add the paddle attachment. With the mixer on medium, slowly add ground almonds, followed by flour; mix cake batter until well combined.

  • In a large bowl, whisk egg whites until soft peaks form. Add salt and remaining 3 tablespoons sugar; beat until stiff but not dry. Set aside.

  • Fold melted butter into cake batter, a little at a time. Gently fold in egg white mixture, taking care not to deflate whites. Divide batter evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted in the center of each cake comes out clean, about 35 minutes. Transfer cake layers to a wire rack to cool completely.

  • Invert cakes to remove from pan and remove parchment paper; reinvert cakes. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread frosting over the first layer with a small offset spatula so it extends just beyond edges.

  • Place the remaining layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.

  • Using an offset spatula, cover cake again with remaining frosting.

Variations

To make this recipe as prepared on "Martha Bakes," omit the Swiss meringue buttercream. In step one, butter one 8-inch round cake pan and one 6-inch round cake pan. Then, after step 4, refer to the Orange-Almond Cake with Buttercream Frosting recipe.

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Reviews (5)

119 Ratings
  • 5 star values: 31
  • 4 star values: 37
  • 3 star values: 32
  • 2 star values: 17
  • 1 star values: 2
Rating: Unrated
03/03/2013
Fabulous cake! I am making an almond cake for my nephews wedding. I've tried 2 other recipes but am so thankful that I tried this one. It is simply delicious and filled 3 6 inch rounds perfectly! It is outstanding with a fig filling and a SMBC frosting. Everyone that have tasted my first try said it was the best cake they'd ever eaten. I will definately be making this again.
Rating: 3 stars
01/19/2013
This was very, very labor intensive (including the dishes, oof!). This was my first time attempting this cake, I may attempt one more time, and will more carefully fold in the egg whites (just as I had begun, my three month old began wailing, ah well...).
Rating: Unrated
01/19/2013
I, also, had difficulty with the cake rising. I was very precise about the directions. I was surprised that it didn't include any baking powder or baking soda. ???
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Rating: Unrated
10/20/2012
i tried this recipe twice once by hand and once with a mixer and both times the cake came out very eggy and dense, like it had fallen or never risen. could it be because of my altitude? im at about 5280Ft I really want this cake to work out. :/
Rating: Unrated
10/28/2011
This cake is delightful. I have made it several times--it has become one of my staples. I have done a variation with dark -chocolate ganache frosting as well. Orange. almond, and chocolate. MMM.
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