Almond Cake with Orange-Flower Water Syrup

Great tasting, simple cake. It’s even better the day after it’s made. I used a 9” round and it was done in 28 min, which was much faster than I expected. Reviews said 40 min. So, glad I checked early. Perhaps it was because I used Fage Greek yogurt and it’s thick. Thank you to reviewers that said to cut the sugar. I used 3/4 c in the cake. I added a scant tsp almond extract and the zest of one orange. I didn’t have sliced almonds so dusted the top with almond flour. I used maybe half an orange, juiced, and a bit of sugar and just microwaved it briefly, then added a couple drops Wild Orange DoTerra essential oil. I didn’t poke holes in the cake, but just brushed a couple coats on. Really nice! I think it would be lovely with a raspberry sauce.

Agree with the tips to reduce the sugar (and I have a sweet tooth). 3/4 cup sugar for batter and 1/3 cup for the syrup. For the yogurt, I only had 0% greek yogurt so used about 2/3 cup yogurt with 1/3 cup heavy cream. Mixed liquids in sequence (egg, sugar, then dairy, and lastly oil) but no fancy technique and didn't have any sinkage. (used 5 x 10" loaf pan in a Cuisinart toaster oven for 40 min). Juiced satsuma mandarins (what I had on hand) and steeped with a few rinds along with ground cardamon seeds from 2 pods, and a tsp of orange blossom honey to give some complexity. The syrup especially when using high quality citrus with aromatics has a bright floral intensity that compliments the subtle, earthy vanilla cake base surprisingly well. While this is a very forgiving recipe, note that the citrus, aromatics, extracts and/or liqueurs you may use to create the syrup will be the dominant flavor. To maintain a crisp top to the cake, I ended up serving the syrup on the side. But curious as to how long and how well the cake keeps when it's soaked in syrup.

Lovely cake, very easy. I liked the orange flower - it added a floral note that was nice w the citrus. I did take off about 20% of the sugar w good results. It took some 60 min to bake (because I used a Pyrex perhaps?). Thanks for the recipe!

Excellent and easy. Omitted orange flower. As per other reviews: Used slightly about 3/4 cup sugar instead of 1 cup in the cake. Also used 2/3 c almond flour (1/3 whole wheat flour to replace it). Used 1/2 c chopped almonds and 1/2 tsp each vanilla and almond. Looks just like the picture (slightly sunken middle) but moist, sweet, and almondy. Great texture.

This recipe is just to die for, I can’t stop making it! Seriously magical.

i did exactly as the recipe said - no beating of eggs and sugar vigorously or anything and the cake turned out absolutely perfect. the syrup is an excellent addition but i didn't end up waiting long enough for it to soak thru - i should have because it's so heavenly. the cake is very moist nonetheless. so easy to make esp since i always have all the ingredients at hand!
thanks so much for this perfect recipe. made it in 15 min!

is it possible to sub bananas for the eggs in this recipe? chia or flax in place of the eggs?

Followed the recipe exactly. Simply scrumptious. Perfect in every way. Thanks for sharing your recipe.

Enormously irritated that I made this to use up some ground and flaked almonds to clear out space in my cupboard, and it's so good I now have to go and buy more ground and flaked almonds to make it again. Lacking orange blossom water I used some amaretto with the orange juice in the syrup (and only a couple of TBS sugar since amaretto is so sweet) and it worked beautifully, although I'll add the orange zest next time, too.

When I make this cake, I am going to use the Clementine Simple Syrup saved from making Candied Clementine/Orange/Grapefruit/Lemon Peel. Will let you know how that turns out.

Anna Biton, it absolutely would work with rose water. I've made a rose water syrup for a similar almond flour and semolina cake. It's very Mediterranean/Greek. I think Egyptians call it basbousa.

Would it work with rose water instead of orange blossom water?

Has anyone tried to do this gluten free? Curious if you can sub all purpose gluten free flour for regular wheat flour? Maybe I’ll just go for it and see what happens.

Great recipe. Beat the eggs and sugar for 2-3 min. Used half sour cream half buttermilk. Baked in 9" cake pan for 40 min. Made only half the syrup. Regretted it. It needs all of it for a denser texture.

Easy to make. Everyone loved it! I used a 8" square pan and it baked perfectly. I also used zest of one orange in batter, and only the juice in the sugar syrup ... no orange flower water on hand (plus used only 1/4 cup sugar in syrup). Even my sugar-hound 8-yr old thought it was plenty sweet enough).

Super delicious cake! I used sour cream instead of yogurt since that's what I had on hand. The next batch I'll substitute almond flour instead for almond meal. Everyone thought the cake had poppy seeds!! Lol!! The homemade orange blossom syrup was delicious and added the exact special touch to this wonderful cake.

This has been my go-to recipe when I need a cake made in a quick pinch. I like how easy and fast it is. Sometimes I even mix everything in one bowl using only a spoon with very good results. I have made this cake over a half dozen times. Here are my most current adjustments:

I use store bought almond meal and use the zest of the orange in the cake batter. I use almond extract in place of vanilla. I don't use orange blossom water at all. I bake it in. 9" pan or in muffin trays and I have no problems with sinkage.

Haven't tried this yet, but for those who got the sinkage, could it be oven temp? Have any of you tested your oven's accuracy? Also, my gran always separated the eggs and beat the egg whites until they just held soft peaks, then folded them into the already combined wet and dry ingredients. It gives everything a bit of lightness and might also add some structure here.

Once I've actually tried this recipe, I'll see what happens in my not always trusty oven and report back.

Didn't add any sugar to the orange juice as I don't like very sweet cakes.

Just a suggestion prissyboo about the sinkage as I had no problem.

Also ... the sinkage has nothing to do with the syrup, because I almost NEVER add it!! I don't want an extra 1/2 C of sugar : ))
Rarely will I put the orange juice, but when I do, I use a toothpick only around the outermost edge of the cake ... then either use a demitasse spoon or a pastry brush to control where the OJ goes.

Forgot to add that a brownie pan also works well!!
I have completely given up on the loaf pan.

Part of the problem is that the directions say to " combine ".
Beating the heck out of the sugar and eggs is a must ... as one would with many other cakes. It also helps to use 1 1/3 C. flour and only 2/3 C. almond meal.

Unfortunately had no orange flower so did not get the flavor others spoke about. I beat the wet ingredients well before adding to dry. Had no problem with sinking. It was beautiful when it came out of the oven. Most reviewers complained about the middle sinking. Could it be that the orange syrup was poured on too hot?

I was excited to try this since I'm addicted to all things orange-flower, and it baked up just beautifully. I substituted fromage blanc for the plain yogurt since it's what I had on hand, and I also whisked up the egg and sugar pretty vigorously before adding the other ingredients. No problem with dipping!

It is important to use your own good judgement. Do not just " combine " the first few ingredients. BEAT the eggs and sugar first, then the yogurt, oil, etc. Use 1 1/3 C. all-purpose flour, and 2/3 C. almond meal. Test cake with a toothpick, not a knife. Bake in a round pan, as the classic children's French yogurt cake is baked. I have had success using these tips. Good luck : ))

I too have a sinkhole in the middle of about 1.25inches. Baked following the recipe exactly, and in a 9x5 loaf pan. Unfortunate that it bakes so unevenly for the quality of ingredients used.

The first time I made this, I didn't have orange blossom water, but my cake concoction turned out soooo good anyway (see previous comment). This time I subbed flax flour instead of almond since I was out and got a banana bread consistency, but still delicious. I was pleasantly surprised at the delicate flavor of the water; I was afraid it would taste too perfumey, but it didn't. (I added a squeeze of fresh lime juice to cut the sweet a little, as well.) I will use the syrup for other desserts, as well. Everyone loved it - even my picky husband. P.S. neither cake sunk, as others have experienced. The first time, I made it in a metal round pan; this time in a glass 9x5 loaf pan.

This is the nicest loaf cake, plenty of batter to fill a normal size 9" pan.
Not much sinking for me, just delicious, citrusy, almondy and moist (are those words). Love this cake!

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.

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

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!

How do you make the Orange-Flower Water Syrup?

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.

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

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!!!

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

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.

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!

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.

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

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.

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

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

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?

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.

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

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!

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.

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.

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 :)

really delish. made with dried cranberries to give me an illusion its healthy. it was soooo good. thanks

Made it with GF flour and a quarter tsp. of xanthan gum; it was fantastic! A huge hit! Great recipe :)

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.

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.

Currently baking this for the DC cookbook launch party!

I'm excited to make this. Anyone know where I can find the orange flower water syrup in Manhattan?

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!

It looks great, but where do you get almond meal, or rather what is it? Can you make it by grinding up almonds?

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!

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.

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!!

I had saved this and finally made it yesterday. It's a lovely looking and delicious cake. Thanks!

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.

I am just discovering almond meal, and this a great recipe to try! Congrads :)

Congratulations on the Wildcard win, this looks lovely. I'm saving it and hope to try it soon. Thanks for the recipe.

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.

congratulations! this is a perfectly lovely cake!

Saved and will make soon! Sounds delicious.

I have all the ingredients for this one. Excellent!

Congratulations! Love this!

Wonderful and Congratulations! I was just pondering what to do with some almond flour that I have stored and haven't used...yet.

This looks delicious! Congrats on the Wildcard win, amusebouche!

This looks so wonderful! I will be making my own, soon.