Orange Almond Cake with Chocolate Glaze
This Orange Almond Cake with Chocolate Glaze brings together a few flavors that go so well together. Instead of traditional all-purpose flour, this cake is made with almond flour, which gives it a subtle nutty flavor that pairs especially well with citrus. Fresh orange juice and zest bring plenty of orange flavor, while chopped almonds and pieces of candied orange peel add a little texture and even more citrus throughout. I add a simple chocolate glaze over the top—the combination of chocolate, orange, and almond makes this cake feel a little extra special without being difficult to make.
Orange Almond Cake with Chocolate Glaze
Ingredients
2 cups almond flour
1 cup granulated sugar
4 large eggs
½ cup unsalted butter, melted and slightly cooled
½ cup fresh orange juice
Zest of 2 oranges
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped almonds
¼ cup finely chopped candied orange peel
⅓ cup semisweet chocolate chips
Chocolate Glaze
½ cup semisweet chocolate chips
¼ cup heavy whipping cream
Garnish
Chopped almonds, as desired
Instructions
Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the eggs and granulated sugar until well combined. Add the melted butter, orange juice, orange zest, and vanilla extract. Whisk until smooth.
In a separate bowl, whisk together the almond flour, baking powder, and salt until evenly combined.
Add the dry ingredients to the wet ingredients and stir just until the batter is smooth and evenly combined. Gently fold in the chocolate chips, chopped almonds, and candied orange peel.
Pour the batter into the prepared cake pan and spread it into an even layer.
Bake for 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Allow the cake to cool in the pan for about 15 minutes. Carefully remove it from the pan and transfer it to a wire rack to cool completely.
Place the chocolate chips in a small heatproof bowl. Heat the heavy whipping cream in the microwave for about 30 seconds, or heat it on the stovetop until it just begins to simmer.
Pour the hot cream over the chocolate chips and let it stand for 1 minute. Stir until the chocolate is completely melted and the glaze is smooth and glossy.
Let the glaze cool for several minutes, until slightly thickened but still pourable. Drizzle or spread it over the completely cooled cake.
Sprinkle the top with chopped almonds.
Allow the chocolate glaze to set slightly before slicing and serving.
Makes 8-10 slices
