Almond Cake with Orange-Flower Water Syrup

By • May 1, 2010 • 53 Comments

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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. - amuseboucheamusebouche

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&MThe Editors

Makes one 9 x 5 inch loaf

  • 2 eggs
  • 1 cup natural yogurt
  • 1 1/2 cups sugar (separated)
  • 1/3 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 cup almond meal
  • 1 1/2 teaspoons 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)
  1. Preheat oven to 350 F. Butter and flour a 9 x 5 inch loaf pan. Combine eggs, yogurt, 1 cup sugar, oil, and vanilla.
  2. Whisk together flour, almond meal, salt, baking powder, and baking soda. Add gradually to wet ingredients. Mix just until combined.
  3. 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.
  4. 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).
  5. 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!
Jump to Comments (53)

Tags: breakfast, exotic, keeps well

Comments (53) Questions (10)

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about 1 month ago Alison McQueen

This cake is delicious. The almonds complement out the orange flower water beautifully. I suspect that even those who don't like floral flavors will like this. Like others, mine sunk in the middle, but this didn't affect the taste or the texture. This is a new favorite.

Stringio

3 months ago Neelam Goyal

This looks like a very interesting cake. I would love it try it out. Can I use buttermilk instead of yogurt?

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4 months ago marymary

I had a fresh batch of almond meal on hand and wanted to bake a cake for my mother-in-law in the hospital. I used the basic cake recipe (without the syrup) and added milk and a little blueberry kefir in place of plain yogurt. I frosted with 7 minute boiled frosting and topped with sprinkles for lack of sliced almonds. The cake is so moist! She loved it. I will definitely try the water syrup in the future. Thanks!

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7 months ago Francisco

How do you make the Orange-Flower Water Syrup?

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7 months ago Nargess

I buy mine.. Persian supermarkets will have them and perhaps indian food shops as well. In persian it is called "Bahar Narenj" meaning blossom orange :)

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9 months ago Danica

Is it possible to substitute the orange flower water with rosewater or rose essence? If so, what could replace the orange juice?

This looks delicious and moist!

Thank you.

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9 months ago amusebouche

hmm, I might be careful with rosewater, since it has a stronger floral flavor than orange flower water. skip the OJ and just use a 1/2 cup of water or so. Interested to see how it turns out!

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10 months ago Diane Wolk

Sorry yes doubling the recipe .and useing a fluted tube pan .

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10 months ago prissyboo

Diane, there is so little batter. Are you using a SMALL Bundt pan ( not to be confused with the Bundtlette size ) or are you doubling the recipe? Are you using the traditional ( original ) Bundt pan, ending up with most of the pan empty of batter? This recipe would leave my classic size Bundt pan 3/4 empty of batter. No cake is going to rise that much! I also have a tube pan, but this amount of batter would leave my tube pan almost empty!!!

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10 months ago Diane Wolk

You can try bundt or tube pan as I call it .
This is the best way to stop sinking in the middle
Have made it lots.
Just remember to butter and flour the pan well
And cool it in pan for 30min or so

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10 months ago J.Ch

Based on other people's reviews, how can you prevent the cake from sinking??? Seems like it happened to a lot of you. Would love to try this recipe.

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10 months ago amusebouche

Hi Prissyboo! I have never had problems with this cake dipping in the center, but I think it's because I always bake it in a 9x5 loaf pan. Not sure what would cause it to sink so significantly, but if you stick right to the recipe it should work well! Good luck!

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10 months ago prissyboo

Yes, this nice little sweet loaf of cake still dips in the middle, each and every time I bake it. The trench is less severe when I beat the egg mixture longer. Would sincerely like to hear from amusebouche as to whether or not she has ever avoided the dip, and if so ... HOW??? Like amusebouche, I have convinced myself that the cake is healthy : )) and it is so much fun to bake!

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10 months ago Nargess

I just made this cake and the middle has Sunk miserably!!! I noticed a comment by Prissyboo said she made it 25 times and it sinks every time!!! Still too warm to eat so don't know how it tastes, but presentation is as important to me, so sinking is not good! Maybe if I use AP flour like the original recipe.

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about 1 year ago tulip549

This is a good cake. I added a teaspoon of cardamom powder also. Very tasty.

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about 1 year ago jevyn

I really like this cake. This is a nice simple cake that will impress people. I used coconut sugar instead of white sugar, vanilla extract with bourbon, and blanched almond pieces. I also only used half the syrup. That ended up being just the right amount. I was afraid of it being too sweet.

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over 1 year ago prissyboo

THANKS SO MUCH!!! WILL GIVE IT A GO!

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over 1 year ago Diane Wolk

Had no problems getting the cake out , well buttered and flowered the tin let it cool for thirty minutes or so .

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over 1 year ago prissyboo

Diane, thank you for sharing the tube pan info. I had considered a Bundt pan, but feared the cake might not release properly. Were you able to take the cake out of the tube pan intact, or did you cut slices while the cake was still in the pan?

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over 1 year ago prissyboo

Diane, I have made this cake perhaps 25 times ... usually use the loaf pan called for. Have made it in glass, as well as regular. Regardless, the cake ALWAYS dips or sinks in the middle. Tried it in a round cake pan, with SLIGHTLY better results. This being considered, I would recommend using two pans, rather than one large pan. See no reason the recipe could not be doubled.

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over 1 year ago Diane Wolk

I doubled the recipe and baked it in a lage flute tube tin .turned out beautiful .
Everyone loved it . Had a little batter left so made cup cakes .

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over 1 year ago Diane Wolk

Want to make this cake for a party . Can I dubble the recipe and use a larger tin ?

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over 1 year ago Jessica Tang

What a delicious cake! The almond meal gives the cake a very soft, marzipan-like texture. I also added amaretto for added flavor into the syrup. I used Greek Fage 2% yogurt and that seemed to work just fine. Definitely will make it again!

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over 1 year 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.