This Orange Almond Cake is wonderful light cake, perfect with your morning coffee on a special day, or served as a dessert after dinner when drizzled with Orange Caramel Sauce.

Almond Orange Cake with Orange Caramel Sauce

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Course: Dessert
Cuisine: Spanish
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Degree of Difficulty : Easy
Servings: 8 people


  • unsalted butter for greasing baking pan


  • 4 large eggs separated at room temperature
  • 1/2 cup sugar
  • 1 orange zested
  • 2 tbsp almond or white milk
  • 1/4 tspn almond extract
  • 1 1/2 cup almond flour
  • 1 pinch kosher salt
  • 1/2 cup sliced almonds


  • 2 tbsp powder sugar
  • 1/2 tspn cinnamon
  • 1/2 tspn ground ginger
  • 1 recipe Orange Caramel Sauce


  • Gather all ingredients before starting the recipe.
  • Pre heat over to 350°F
  • Lightly grease sides and bottom of a 8" spring form pan. Line the bottom of the pan with a circle of parchment paper the same size as the bottom of the pan.
  • Add egg yolks and sugar to a medium sized mixing bowl or a stand mixer bowl and beat the eggs and sugar until the mixture is a pale yellow color, about 3 minutes.
  • Add orange zest, salt, milk and almond extract and beat until incorporated.
  • Remove bowl and mix in almond flour using a wooden spoon or spatula,
  • In a separate bowl, add egg whites and beat a medium speed until the whites are stiff and form a peak.
  • Mix 1/3 of the whipped eggs whites into the cake batter, and fold until fully incorporated,
  • Add the remaining egg whites and fold until just combined.
  • Add cake mixture to prepared spring form pan and smooth top with an offset spatula. Sprinkle liberally with sliced almonds.
  • Bake in a pre heated oven for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Remove cake from oven and place on a rack to cool.
  • When cool, release cake from sides of pan with a knife, then release the sides of the pan.
  • Remove the cake from the bottom of the pan and gently remove the parchment paper from the bottom of the cake,
  • Transfer cake to a serving platter.


  • Mix powdered sugar, cinnamon and ginger in a small bowl and mix to combine,
  • Transfer sugar mixture to a fine sieve and sprinkle the cake with the mixture,

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