Orange Almond Cake with an Orange Blossom Buttercream

I’m really excited about the course because location won’t be a factor in whether or not many of you can participate, since I know most of you aren’t on the west coast, and I wanted to put something together that more of you could partake in. It’s going to be an incredibly fun and creative experience and, while there will be much to learn, the course load will be very manageable. I scheduled it so that there will be one weekend day in addition to several weekdays to work on each assignment to make it more doable for those of you who work full-time during the week. If you have any questions about the workshop, please don’t hesitate to reach out to me, I can’t wait to “see” you there! Now in the mean time, I am so excited to share this Orange Almond Cake with an Orange Blossom Buttercream with you all!

What’s Inside the Orange Almond Cake

This is a fairly traditional cake as far as the bones of it go—butter, sugar, flour, eggs, and cooking oil. But there’s also yogurt for extra moisture and tang, as well as delicious fresh orange zest and juice to add that bright and almost floral flavor that orange brings to sweets. And almond extract, of course, because it pairs with citrus in the most delightful way.

Why Your Should Use Orange Blossom

The buttercream contains orange blossom water, which is essentially an extract of the flavor of orange blossoms. It tastes delicately floral with honeyed undertones and a slightly citrus finish. In layman’s terms, though, it kind of reminds me a bit of Trix cereal in a way. It’s a flavor that it’s unparalleled in the food world, and darn it I wish it were used in more sweets because it’s just so profoundly and truly good. So I highly encourage you to order some online or get a bottle from your gourmet grocer when you whip up this orange almond cake. I promise you’ll be thoroughly pleased. And if you’re looking for some more citrus vibes, try my citrus upside down cake!

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Orange Almond Cake with an Orange Blossom Buttercream

This Orange Almond Cake is iced with a delicate orange blossom buttercream, making for a delicious and flavor-packed dessert.

Prep Time 25 minutes

Cook Time 40 minutes

Cooling Time 30 minutes

Total Time 1 hour 5 minutes

Servings 16 people

Calories 610 kcal

Author Eva Kosmas Flores

Ingredients

Orange Almond Cake

• 4 cups plus 2 tablespoons flour
• 3 teaspoons baking powder
• 1 1/4 teaspoons salt
• ¾ cup butter softened
• 2 1/2 cups plus 2 tablespoons sugar
• ¼ cup plus 2 tablespoons oil
• 2 teaspoons vanilla
• 1 teaspoon almond extract
• 3 tablespoons finely grated orange zest
• 2 egg whites 3 eggs
• ½ cup fresh-squeezed orange juice
• 1 1/2 cups plain yogurt full fat
• 1 tablespoon powdered sugar optional garnish
• 3 tablespoons sliced almonds optional garnish
• edible flowers optional garnish

Orange Blossom Buttercream

• 1 cup butter
• 4 1/4 cups powdered sugar
• 2-3 tablespoons milk
• ¼ teaspoon vanilla extract
• ½ teaspoon orange blossom water

Instructions

1. Preheat the oven to 350 degrees Fahrenheit, then lightly grease and flour three 8-inch round cake pans. To begin preparing the cake, mix together the flour, baking powder, and salt in a separate bowl and set it aside.
2. In a large mixing bowl cream together the butter, sugar, and oil at medium low speed until the mixture is smooth, about 2-3 minutes of mixing. Add the vanilla extract, almond extract, orange zest, egg whites, and the eggs and mix until incorporated. Add the orange juice and mix until smooth. Add the flour mixture in three separate additions, alternating with the plain yogurt, until both have been added and the batter just becomes smooth.
3. Evenly distribute the cake batter between the three pans. Place the pans in the oven and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pans from the oven and allow to cool for 10 minutes before removing the cakes from the pans and setting them on a wire rack to cool completely.
4. To prepare the buttercream, beat together the butter and powdered sugar until smooth, then add the milk, vanilla extract, and orange blossom water and beat until the frosting is light and fluffy.
5. Once the cake has cooled completely, spread the icing between the cake layers and then sprinkle the top of the cake with the sliced almonds and powdered sugar. Garnish with edible flowers and serve

Nutrition Facts

Orange Almond Cake with an Orange Blossom Buttercream

Amount Per Serving

Calories 610 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 77mg26%

Sodium 363mg16%

Potassium 195mg6%

Carbohydrates 90g30%

Fiber 1g4%

Sugar 65g72%

Protein 5g10%

Vitamin A 696IU14%

Vitamin C 6mg7%

Calcium 85mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.