Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Orange Almond Cake with Swiss Meringue Buttercream 3.7 (119) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 8-inch 2-layer cake Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal. Ingredients 1 cup (2 sticks) unsalted butter, melted and cooled, plus more for pans 1 ½ cups sifted cake flour (not self-rising), plus more for pans 1 cup plus 3 tablespoons sugar 6 large eggs, separated Grated zest of 2 oranges ⅔ cup strained, freshly squeezed orange juice ½ teaspoon pure almond extract 1 ½ cups finely ground blanched almonds Pinch of salt Martha's Swiss Meringue Buttercream Directions 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. 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. Rate it Print