Top a pleasant citrus cake with orange marmalade, sweetened whipped cream and crunchy almonds.
Almond-Orange Cake
- Prep Time 30 min
- Total 2 hr 35 min
- Servings 12
- Ingredients 14
Ingredients
Cake
- 1 cup slivered almonds
- 2 cups Gold Medal™ all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter or margarine, softened
- 1 cup fresh orange juice
- 1 1/2 teaspoons almond extract
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1/2 cup orange marmalade
Garnish
- 3/4 cup whipping cream
- 2 tablespoons powdered or granulated sugar
- 1/3 cup slivered almonds, toasted*
- Orange twist, if desired
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Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F (or 325°F if using dark or nonstick pan). Spray 9-inch springform pan with cooking spray. In food processor or blender, place 1 cup almonds; cover and process until almonds are finely ground. In large bowl, beat almonds and remaining cake ingredients except marmalade with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into pan.
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Step2Bake 45 to 55 minutes or until top is evenly dark golden brown and cake springs back when touched lightly in center.
-
Step3Cool in pan 10 minutes. Remove side of pan. Spread marmalade over top of cake. Cool completely, about 1 hour.
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Step4In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spoon or pipe whipped cream around edge of cake; sprinkle 1/3 cup almonds over whipped cream. Refrigerate until serving. Garnish with orange twist.
Nutrition
390
Calories
19g
Total Fat
6g
Protein
48g
Total Carbohydrate
28g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 390
- Calories from Fat
- 180
- Total Fat
- 19g
- 30%
- Saturated Fat
- 9g
- 43%
- Trans Fat
- 1/2g
- Cholesterol
- 70mg
- 24%
- Sodium
- 350mg
- 15%
- Potassium
- 190mg
- 5%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 28g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 8%
- 8%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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