Almond Citrus Drizzle

Almond Citrus Drizzle

A tender almond cake soaked in a tangy citrus syrup and finished with a bright glaze.

Total 2 hr Makes 10 slices Calories 335/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Tree nuts, Eggs, Wheat, Dairy

This almond cake gets its moist, dense crumb from ground almonds and olive oil, then absorbs a warm orange-lemon syrup straight from the oven. A simple citrus glaze on top adds a tangy finish, making it a fitting choice for afternoon tea or a light dessert after dinner.

Ingredients

  • 1 1/2 cups almond flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup olive oil
  • 1/2 cup plain yogurt
  • 2 tablespoons orange zest
  • 1 tablespoon lemon zest
  • 1 teaspoon almond extract
  • 1/2 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1/3 cup granulated sugar, for syrup
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice, for glaze
  • 1/4 cup sliced almonds, toasted

Method

  1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.

  2. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.

  3. In a large bowl, whisk the eggs and granulated sugar together until pale and slightly thickened, about 2 minutes.

  4. Whisk the olive oil, yogurt, orange zest, lemon zest, and almond extract into the egg mixture until smooth.

  5. Fold the dry ingredients into the wet mixture until just combined and no streaks of flour remain.

  6. Pour the batter into the prepared pan and smooth the top with a spatula.

  7. Bake until the top is golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes.

  8. While the cake bakes, combine the orange juice, lemon juice, and 1/3 cup sugar in a small saucepan over medium heat. Simmer until the sugar dissolves and the syrup slightly thickens, about 5 minutes.

  9. Remove the cake from the oven and let it cool in the pan for 10 minutes.

  10. Poke the warm cake all over with a skewer, then slowly spoon the warm citrus syrup evenly over the top, letting it soak in.

  11. Let the cake cool completely in the pan, about 1 hour, before turning it out onto a serving plate.

  12. Whisk together the powdered sugar and 2 tablespoons lemon juice until smooth and pourable, adding more juice a teaspoon at a time if needed.

  13. Drizzle the glaze over the cooled cake and sprinkle with toasted sliced almonds before slicing.

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Rate this recipe

★ 4.7 (1)

Almond Citrus Drizzle

This almond cake gets its moist, dense crumb from ground almonds and olive oil, then absorbs a warm orange-lemon syrup straight from the oven. A simple citrus glaze on top adds a tangy finish, making it a fitting choice for afternoon tea or a light dessert after dinner.

2 hr 10 slices 335 cal

Ingredients

  • 1 1/2 cups almond flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup olive oil
  • 1/2 cup plain yogurt
  • 2 tablespoons orange zest
  • 1 tablespoon lemon zest
  • 1 teaspoon almond extract
  • 1/2 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1/3 cup granulated sugar, for syrup
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice, for glaze
  • 1/4 cup sliced almonds, toasted

Method

  1. 1

    Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.

  2. 2

    In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.

  3. 3

    In a large bowl, whisk the eggs and granulated sugar together until pale and slightly thickened, about 2 minutes.

  4. 4

    Whisk the olive oil, yogurt, orange zest, lemon zest, and almond extract into the egg mixture until smooth.

  5. 5

    Fold the dry ingredients into the wet mixture until just combined and no streaks of flour remain.

  6. 6

    Pour the batter into the prepared pan and smooth the top with a spatula.

  7. 7

    Bake until the top is golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes.

  8. 8

    While the cake bakes, combine the orange juice, lemon juice, and 1/3 cup sugar in a small saucepan over medium heat. Simmer until the sugar dissolves and the syrup slightly thickens, about 5 minutes.

  9. 9

    Remove the cake from the oven and let it cool in the pan for 10 minutes.

  10. 10

    Poke the warm cake all over with a skewer, then slowly spoon the warm citrus syrup evenly over the top, letting it soak in.

  11. 11

    Let the cake cool completely in the pan, about 1 hour, before turning it out onto a serving plate.

  12. 12

    Whisk together the powdered sugar and 2 tablespoons lemon juice until smooth and pourable, adding more juice a teaspoon at a time if needed.

  13. 13

    Drizzle the glaze over the cooled cake and sprinkle with toasted sliced almonds before slicing.