Description
A tender and nutty cake featuring almond flour and sweet candied orange peel, perfect for afternoon tea or casual desserts.
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 tablespoon baking powder
- Zest of 1 orange
- 1/2 cup candied orange peel, chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan. Measure and zest the orange, chop the candied peel, and bring the butter and eggs to room temperature.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
- In another bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined to avoid overworking the batter. Fold in the chopped candied orange peel gently.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving. Dust with powdered sugar or arrange thin orange slices on top if desired.
Notes
For better texture, use room-temperature butter and eggs. Avoid overmixing the batter to keep the crumb tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg