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



Ingredient Checklist


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.

  • 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.


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.

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
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
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
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. ???
Rating: Unrated
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
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.