Indulge in a delightful culinary journey with our tantalizing Orange Almond Cake adorned with a luscious Buttercream Frosting. This delectable treat is a symphony of flavors and textures, sure to captivate your senses. Savor the moist and tender cake infused with the vibrant zest of oranges and the nutty aroma of almonds. The luscious buttercream frosting, a perfect complement to the cake, adds a velvety richness that will leave you wanting more. This article provides a step-by-step guide to preparing this irresistible dessert, along with a collection of other equally enticing recipes that are sure to satisfy your sweet cravings.
Check out the recipes below so you can choose the best recipe for yourself!
BEST EVER ALMOND CREAM CAKE
Steps:
- Preheat your oven to 325 degrees Fahrenheit and grease and flour two 9-inch round cake pans (with high sides) or three 8-inch round cake pans (with high sides), lining the bottoms with parchment paper rounds for easy release.
- In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.
- Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
- Mix in the oil and almond extract on low speed.
- Measure the buttermilk into a liquid measuring cup and and set aside.
- Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.
- Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the buttermilk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.
- Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).
- Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.
- Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.
- Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.
- While the cakes cool, heat the milk in a small saucepan on the stove over medium-low heat. Add the flour slowly, whisking constantly to combine.
- Continue to cook this mixture, whisking constantly, until the mixture thickens and no lumps remain.
- Spread out the thickened milk and flour mixture onto a dinner plate to cool completely.
- When the mixture is cool, press it through a sieve or strainer to remove any tiny lumps that may remain.
- Add it to a large bowl with a hand mixer, or to the bowl of your stand mixer, and mix on medium-high speed until smooth.
- Add the butter and mix on medium-high speed until the mixture is very smooth.
- Add the powdered sugar about 1/2 cup at a time, along with the salt and the almond extract.
- Continue to mix on medium-high until the frosting is extra smooth and creamy.
- Level the top of the cakes with a serrated bread knife or a cake leveler (if you have one). Place one of the cakes on a plate or cake stand and place a dollop of frosting on top.
- Spread out the frosting to the edges of the cake, place the next layer on top and then frost the top and sides of the cake until everything is smooth.
- Use Life Love and Sugar's tutorial on how to get straight edges when frosting layer cakes with buttercream (find the tutorial HERE), or simply frost it in a rustic pattern as you wish.
- Arrange the fruit pieces, cookies, and almonds on top as you wish.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 slice, Calories 867 kcal, Carbohydrate 91 g, Protein 9 g, Fat 54 g, SaturatedFat 33 g, TransFat 2 g, Cholesterol 216 mg, Sodium 312 mg, Fiber 1 g, Sugar 58 g
ORANGE-ALMOND CAKE WITH BUTTERCREAM FROSTING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 2
Steps:
- Using a serrated knife, trim tops of 8-inch round cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place first layer on cake plate. Spread frosting over first layer with a small offset spatula so it extends just beyond edges.
- Place remaining layer on top, bottom side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover 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. Repeat process with 6-inch round cakes. Serve.
ORANGE ALMOND CAKE
I found this recipe in an old magazine, decided to try it on a whim, and it soon became my family's favorite cake! Works really well as a side to coffee.
Provided by Vsabhnani
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Place orange in a saucepan. Cover with water and bring to a boil. Reduce heat to low and simmer until orange is soft, about 30 minutes. Drain.
- Cut orange into chunks and discard seeds.
- Mix almond flour with 2 tablespoons sugar.
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and coat the pan with a handful of the almond-sugar mixture.
- Combine orange chunks and 1 cup sugar in a food processor; pulse until pureed. Add almond flour mixture and butter; process until smooth. Add eggs; mix until smooth. Add flour, baking powder, baking soda, and salt; process until just combined. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 43 g, Cholesterol 139.1 mg, Fat 25.3 g, Fiber 3.7 g, Protein 10.8 g, SaturatedFat 7.5 g, Sodium 396.2 mg, Sugar 31.5 g
ORANGE BUTTERCREAM FROSTING
Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE ALMOND CAKE WITH SWISS MERINGUE BUTTERCREAM
Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch two-layer cake
Number Of Ingredients 10
Steps:
- 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.
Tips:
- To ensure the cake bakes evenly, use room temperature ingredients and properly grease and flour your baking pan.
- To easily zest the oranges, use a microplane or fine grater. Be sure to avoid the white pith, as it can add bitterness to the cake.
- To make sure the almond flour is finely ground, you can pulse it in a food processor or blender until it reaches a fine, sandy consistency.
- For a moist and flavorful cake, use freshly squeezed orange juice. Bottled or store-bought juice may not provide the same level of flavor.
- The cake batter should be thick and creamy, but not too runny. If it's too thin, add a little more flour. If it's too thick, add a little more milk or orange juice.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
- Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.
- For a smooth and creamy frosting, use softened butter. Cold butter will make the frosting lumpy.
- If the frosting is too thick, add a little more milk or cream. If it's too thin, add a little more powdered sugar.
- To decorate the cake, you can use orange slices, chopped almonds, or a sprinkle of powdered sugar.
Conclusion:
This orange almond cake with buttercream frosting is a delicious and elegant dessert that is perfect for any occasion. The moist and flavorful cake is bursting with orange flavor, and the creamy frosting is the perfect finishing touch. With its beautiful appearance and delicious taste, this cake is sure to impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love