This Orange Almond Bundt Cake is a simple yet rich cake that brings a touch of freshness and sweetness to any time of day. It’s perfect for breakfast, a snack, or even as a dessert served with custard and fresh fruit.
The fragrant and zesty orange pairs beautifully with almonds, giving the cake a soft, aromatic crumb, while the yogurt keeps it incredibly moist and tender, melting in your mouth with every bite.
Ingredients :
For the Cake:
- 200g (1 ½ cups) all-purpose flour
- 100g (1 cup) almond flour
- 175g (¾ cup + 2 tbsp) sugar
- 3 medium eggs
- 125g (½ cup) plain yogurt
- 75g (⅓ cup) peanut oil (or any neutral oil, or 90g softened butter)
- 1 packet baking powder (about 2 tsp)
- 1 tsp vanilla extract
- Zest of 1 large organic orange
- 2 tbsp orange marmalade (optional)
For the Pan:
- 10g (2 tsp) butter
- 1 tbsp all-purpose flour
For the Topping:
- 25g (¼ cup) sliced almonds
- 25g (2 tbsp) coarse sugar
How to Make Orange Almond Bundt Cake
- Use room-temperature eggs and yogurt for the best results.
- In a bowl, beat the eggs and sugar for 7-8 minutes until light and fluffy, tripling in volume.
- Add the yogurt, vanilla, and orange zest.
- Sift in the flour, baking powder, and almond flour. Gently fold the dry ingredients into the wet mixture.
- Add the oil and orange marmalade (if using), mixing until smooth and homogeneous.
- Butter and flour a 22 cm (9-inch) Bundt pan. Pour the batter into the pan and sprinkle the coarse sugar and sliced almonds on top.
- Bake in a preheated oven at 175°C (350°F) for 40 minutes.
- Check for doneness with a toothpick. If needed, bake for a few more minutes. If the top browns too quickly, cover it with aluminum foil.
- Once baked, remove the cake from the oven and let it cool completely in the pan before transferring it to a serving plate.
Serve and enjoy!
