Almond Cake with Orange-Flower Water Syrup
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Author Notes: I'm currently studying abroad in Strasbourg, France, so I thought it appropriate to make a classic French yogurt cake to keep around for breakfast. In France, orange-flower water and almond meal are both a bit easier to come by than in the States, so I wanted to create a cake that would take advantage of "local" ingredients. I took a classic recipe, replaced half the flour with almond meal, topped the cake with slivered almonds, and then made a simple syrup inspired by Ina Garten's syrup used for her lemon loaf cake. The results are fragrant and moist, and even feel a bit virtuous (the almond flour and yogurt add protein of course). The cake keeps for days in the fridge. Feels perfect with the arrival of spring. - amusebouche - amusebouche
Food52 Review: This almond cake bakes up a lovely golden brown, perfumed and moistened by the orange-flower water syrup. Almond meal lends the cake a hearty texture yet it remains light and sweet. It would pair nicely with tea and a dollop of creme fraiche or unsweetened whipped cream. - A&M - A&M
Makes one 9 x 5 inch loaf
- 2 eggs
- 1 cup natural yogurt
- 1 1/2 cup sugar (separated)
- 1/3 cup vegetable oil
- 1 cup all-purpose flour
- 1 cup almond meal
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- juice of 1 orange
- 2 teaspoons orange flower water
- 1/3 cup sliced almonds (not toasted)
- Preheat oven to 350 F. Butter and flour a 9 x 5 inch loaf pan. Combine eggs, yogurt, 1 cup sugar, oil, and vanilla.
- Whisk together flour, almond meal, salt, baking powder, and baking soda. Add gradually to wet ingredients. Mix just until combined.
- Pour the batter into the loaf pan, sprinkle sliced almonds evenly over the top, and bake for 40 minutes, or until a knife comes out of the center clean.
- While the cake is baking, make the syrup: juice the orange and mix with remaining 1/2 cup sugar and orange flower water. Heat in small saucepan over stovetop until sugar has dissolved (5-7 minutes).
- When cake comes out of the oven, let stand 10 minutes, then use toothpick to poke holes over the top and pour the syrup over. The syrup may puddle at the top- don't worry, it will sink in. Allow to cool before serving.
- This recipe is a Wildcard Contest Winner!
Tags: breakfast, exotic, keeps well
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20 days ago prissyboo
Forgot to add that I have not tried sour cream. The Greek Fage yogurt is excellent. Use the 2% fat, not the non-fat. The small container is short by about an ounce ... not to worry. If you choose to go in a different direction ( not making an orange flavored cake ), then add 1/2 tsp. more extract. If adding fresh pitted cherries, add about 1/2 tsp almond extract in addition to the 1 tsp. vanilla. You may glaze with any simple powdered sugar recipe. This cake is so versatile, and quite delicious served with coffee or tea. NOT EXACTLY WHAT I WOULD WANT FOR DESSERT.
20 days ago prissyboo
Just whisk almond meal into rest of dry ingredients.
Best to use electric mixer when beating eggs and sugar, otherwise your cake will sink in the center. Also better to test with a toothpick, not a knife. If you intend to add the orange glaze, put a good tsp. of orange zest in the cake batter ... without this, the cake has very little orange flavor.
20 days ago Nargess
should we put the almond meal trough a sieve like we do flour? and has anyone used sour cream in place of yogurt? thanks in advance :)
about 1 month ago vids
really delish. made with dried cranberries to give me an illusion its healthy. it was soooo good. thanks
2 months ago amna
Made it with GF flour and a quarter tsp. of xanthan gum; it was fantastic! A huge hit! Great recipe :)
20 days ago Nargess
amna, do you use your own made GF flour? if so, what flours and amounts do you use? thanks
5 months ago Carol Bahrami
I doubled the recipe and made two, one for my family and one to take to family. I was very happy with the result. The cake I took to family today was far more moist then the one we ate fresh last night. I love this recipe and will certainly use it again.
5 months ago prissyboo
A wonderfully versatile cake. Have baked it about a dozen times in the past five months. Sometimes add orange zest to batter, orange zest and cranberries, chocolate chips, blueberries, you name it! For the glaze I sometimes use Amaretto or a French orange or peach liqueur ... sometimes with powdered sugar. And like amusebouche, I have convinced myself that this cake is pure health!!! Another fabulous thing is that one whisk can do it all ... no need for an electric mixer. My only sorrow remains that each and every time I have baked it, the center of the cake falls in while cooling. I have given up on that!!! All in all a wonderful, quick, satisfying cake to both bake and serve.
6 months ago QueenOfGreen
Currently baking this for the DC cookbook launch party!
8 months ago ubs2007
I'm excited to make this. Anyone know where I can find the orange flower water syrup in Manhattan?
10 months ago ortolan
I made almond milk this morning and then found this recipe. I used my freshly made almond meal instead of dried/ground meal, and I added a 1/2 cup of the fresh almond milk to the orange flower syrup. Great recipe!
over 1 year ago Naomi Manygoats
It looks great, but where do you get almond meal, or rather what is it? Can you make it by grinding up almonds?
over 1 year ago kak10956
i was able to find almond meal at whole foods but its the Bobs Red Mill brand which is sold in many supermakets these days
20 days ago Nargess
almond meal is almond flour. Yes you can get it by grinding up some raw almonds
over 1 year ago Cookie16
I'm so pissed my new loaf pan hasn't shipped right now —This looks decadent and divine! Fool proof and fancy? Um, yes please! ;) Can't wait!
almost 2 years ago monkeymom
This cake is amazing! Moist and light and so easy to make. I added 1/2 tsp almond extract and skipped the syrup altogether. So good.
over 2 years ago Franca
Not only can I say that this cake is delicious but its fool proof as well. I completely forgot to add the oil. It was still ridiculously moist, not to mention delicious. Did I mention I forgot the sliced almonds on top as well? I don't know where my head was at, probably talking to one of my kids as I was trying to follow the recipe!. I did make small minor changes, I don't particularily care for anything orange so I replaced it with lemon. Fantastic!! Thanks for posting!!
over 2 years ago healthierkitchen
I had saved this and finally made it yesterday. It's a lovely looking and delicious cake. Thanks!
over 2 years ago DanaD
I made this last night as written except that I added a cup of cranberries. The almond flavor is amazing and the cake stands quite well on it's own. The syrup and almonds make it more of a dessert, but munching on that last bit of cake this morning with my coffee was just as nice. The orange flower water is a bit strong so definitely don't add more than the recipe calls for. Next time I might use a bit less.
over 2 years ago DanaD
I want to add that a month later, I still can't forget this cake. I may make it Christmas eve!
over 2 years ago adamnsvetcooking
I am just discovering almond meal, and this a great recipe to try! Congrads :)
over 2 years ago gingerroot
Congratulations on the Wildcard win, this looks lovely. I'm saving it and hope to try it soon. Thanks for the recipe.
over 2 years ago thirschfeld
I'll take mine with tea, a good French vanilla tea while looking out a window in the heart of Paris while it rains, because this looks like it would make you smile at first bite even on a cloudy day. Great looking recipe, thanks for sharing.
over 2 years ago arielleclementine
congratulations! this is a perfectly lovely cake!