Name: Orange Almond Yogurt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 105 min
Ingredients: 1 teaspoon butter; 4 eggs; 6 ounces sugar; 2 ounces light brown sugar; Zest of 3 oranges; ½ cup orange juice; ¾ cup Greek yogurt; 6 ounces (1⅓ cup) all-purpose flour; 6 ounces (1½ cups) almond flour (or almond meal); ½ teaspoon baking soda; 1 teaspoon baking powder; ½ cup orange marmalade; ¼ cup sliced almonds (toasted)

By Pascale Beale

Photos by Pascale Beale

Orange almond cake on a white scalloped plate set on an orange tablecloth. — Photo: Pascale Beale

This is a deliciously moist, tender and delicately orange-scented dessert. A slice of this cake served with a cup of tea and a good book, and I’m in heaven. It’s also excellent served alongside a cup of coffee for breakfast.

Orange Almond Yogurt Cake

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This Orange Almond Yogurt Cake is tender, moist, and delicately flavored with orange zest and almond flour. Topped with a marmalade glaze and toasted almonds, it’s ideal for a cozy dessert or a delightful breakfast treat.

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Prep Time:15

Cook Time:50

Cooling Time:40

Total Time:1 45

Course: Dessert

Cuisine: American

Keyword: Almonds, Orange, Yogurt

Servings: Servings

Calories: 431kcal

Author: Pascale Beale

Ingredients

1 teaspoon butter
4 eggs
6 ounces sugar
2 ounces light brown sugar
Zest of 3 oranges
½ cup orange juice
¾ cup Greek yogurt
6 ounces (1⅓ cup) all-purpose flour
6 ounces (1½ cups) almond flour, or almond meal
½ teaspoon baking soda
1 teaspoon baking powder
½ cup orange marmalade
¼ cup sliced almonds, toasted

Instructions

Preheat oven to 375° F.
Line the bottom of a 9-inch springform pan with parchment paper. Lightly butter the sides of the pan.
In a large bowl or stand mixer, whisk the eggs with the sugars until they are pale, fluffy and doubled in volume. This will take at least 2 minutes in a stand mixer and closer to 4 with a handheld mixer.
Add the orange zest, orange juice and yogurt. Whisk for 15–20 seconds. The mixture should be completely smooth.
Add the all-purpose flour and almond flour (or meal), baking soda and baking powder. Whisk until just combined, about 15–20 seconds more. The batter should be completely lump-free. Don’t panic if it looks runny, that’s normal.
Pour the batter into the prepared cake tin and bake for 45–50 minutes, or until a knife or toothpick inserted comes out clean. Let cool for 10 minutes before glazing.
Heat the marmalade with 1 tablespoon of water in a small saucepan. As soon as the marmalade is bubbling, remove the pan from the heat. Brush the marmalade over the top of the cake, then scatter the almond slices on top. Let the cake cool for another 30 minutes before serving.