Orange Almond Cake With Chocolate Icing Recipes

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ALMOND LAYER CAKE WITH WHITE CHOCOLATE FROSTING



Almond Layer Cake With White Chocolate Frosting image

This dreamy white cake is made for almond lovers. For even extra nutty flavor, decorate your cake with some crunchy Jordan almonds.

Provided by Food Network Kitchen

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 15

1 stick unsalted butter, at room temperature, plus more for the pans
2 cups cake flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup blanched almonds
5 large egg whites
1 cup whole milk
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 1/2 cups granulated sugar
White nonpareils or sprinkles, for topping (optional)
8 ounces white chocolate, coarsely chopped
2 8-ounce packages cream cheese, at room temperature
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup confectioners' sugar

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined.
  • Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined.
  • Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.)
  • Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.)
  • Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.

ORANGE-ALMOND CAKE WITH CHOCOLATE ICING



Orange-Almond Cake with Chocolate Icing image

Categories     Cake     Food Processor     Mixer     Chocolate     Dessert     Bake     Orange     Almond     Birthday     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 16

3 large oranges
2 cups plus 2 tablespoons all purpose flour
1 cup whole almonds
2 teaspoons baking powder
1/2 teaspoon salt
2 cups plus generous 1 tablespoon sugar
1 cup unsalted butter, room temperature
4 large eggs
1 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups fresh orange juice
Chocolate Icing
Additional whole almonds
Small orange-slice triangles
Fresh mint leaves

Steps:

  • Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust with flour; tap out excess. Using vegetable peeler, remove peel (orange part only) in strips from oranges. Coarsely chop enough peel to measure 1/2 cup. Combine flour, 1 cup almonds, baking powder and salt in processor; blend until finely ground. Transfer to medium bowl. Place 2 cups sugar and orange peel in processor; blend until peel is finely minced.
  • Using electric mixer, beat butter in large bowl until blended. Add sugar mixture and beat until fluffy. Beat in eggs 1 at a time. Mix milk and both extracts in small bowl. On low speed, beat flour mixture into egg mixture alternately with milk mixture in 3 additions each. Divide batter among prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 5 minutes. Turn cakes out onto racks and cool completely. Boil 1 1/2 cups fresh orange juice and remaining generous 1 tablespoon sugar in small saucepan until reduced to 1/2 cup, about 8 minutes. Brush warm juice mixture over tops of cooled cakes.
  • Place 1 cake layer, orange syrup side up, on cake platter. Spread 1 cup Chocolate Icing over. Top with second cake layer, then 1 cup icing. Top with third cake layer, syrup side up. Spread remaining icing over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.) Arrange additional almonds, orange triangles and mint leaves around top edge of cake. Slice cake and serve.

CLAUDIA RODEN'S ORANGE AND ALMOND CAKE



Claudia Roden's Orange and Almond Cake image

Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.

Provided by Moira Hodgson

Categories     cakes, times classics, dessert

Time 3h

Yield 10 servings

Number Of Ingredients 5

2 large oranges
6 eggs
1/2 pound ground almonds
1/2 pound sugar
1 teaspoon baking powder

Steps:

  • Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
  • Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
  • Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams

ALMOND CUPCAKES WITH ORANGE ICING



Almond Cupcakes with Orange Icing image

Categories     Cake     Dessert     Bake     Orange     Almond     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 cupcakes

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup natural almonds (with skin), toasted lightly, cooled, and ground fine in a blender
1 1/4 teaspoons double-acting baking powder
1/3 cup vegetable shortening
1/2 cup granulated sugar
1 large egg
1/4 teaspoon almond extract
1/3 cup water
1 cup plus 2 tablespoons confectioners' sugar
1 1/2 tablespoons unsalted butter, softened
1/2 teaspoon freshly grated orange zest
1 tablespoon orange juice

Steps:

  • In a bowl whisk together the flour, the almonds, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the shortening and the granulated sugar, beat in the egg and the almond extract, and beat in the flour mixture alternately with the water, beating well after each addition. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°:F. oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
  • In another bowl beat together the confectioners' sugar, the butter, the zest, and the juice, beating until the icing is fluffy, and spread the icing on the cupcakes.

ORANGE ALMOND CAKE WITH SWISS MERINGUE BUTTERCREAM



Orange Almond Cake with Swiss Meringue Buttercream image

Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch two-layer cake

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, melted and cooled, plus more for pans
1 1/2 cups sifted cake flour (not self-rising), plus more for pans
1 cup plus 3 tablespoons sugar
6 large eggs, separated
Grated zest of 2 oranges
2/3 cup strained, freshly squeezed orange juice
1/2 teaspoon pure almond extract
1 1/2 cups finely ground blanched almonds
Pinch of salt
Martha's Swiss Meringue Buttercream

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment paper. Butter parchment and flour cake pans; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat together 1 cup of sugar and egg yolks until light and fluffy. Add orange zest, juice, and almond extract; mix until well combined. Turn mixer off. Remove the whisk and add the paddle attachment. With the mixer on medium, slowly add ground almonds, followed by flour; mix cake batter until well combined.
  • In a large bowl, whisk egg whites until soft peaks form. Add salt and remaining 3 tablespoons sugar; beat until stiff but not dry. Set aside.
  • Fold melted butter into cake batter, a little at a time. Gently fold in egg white mixture, taking care not to deflate whites. Divide batter evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted in the center of each cake comes out clean, about 35 minutes. Transfer cake layers to a wire rack to cool completely.
  • Invert cakes to remove from pan and remove parchment paper; reinvert cakes. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread frosting over the first layer with a small offset spatula so it extends just beyond edges.
  • Place the remaining layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
  • Using an offset spatula, cover cake again with remaining frosting.

ORANGE ALMOND CAKE



Orange Almond Cake image

I found this recipe in an old magazine, decided to try it on a whim, and it soon became my family's favorite cake! Works really well as a side to coffee.

Provided by Vsabhnani

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 10

1 large orange, unpeeled
1 ¾ cups almond flour
2 tablespoons white sugar
1 cup white sugar
6 tablespoons butter, softened
5 eggs
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

Steps:

  • Place orange in a saucepan. Cover with water and bring to a boil. Reduce heat to low and simmer until orange is soft, about 30 minutes. Drain.
  • Cut orange into chunks and discard seeds.
  • Mix almond flour with 2 tablespoons sugar.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and coat the pan with a handful of the almond-sugar mixture.
  • Combine orange chunks and 1 cup sugar in a food processor; pulse until pureed. Add almond flour mixture and butter; process until smooth. Add eggs; mix until smooth. Add flour, baking powder, baking soda, and salt; process until just combined. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 428.3 calories, Carbohydrate 43 g, Cholesterol 139.1 mg, Fat 25.3 g, Fiber 3.7 g, Protein 10.8 g, SaturatedFat 7.5 g, Sodium 396.2 mg, Sugar 31.5 g

ORANGE-ALMOND CAKE WITH BUTTERCREAM FROSTING



Orange-Almond Cake with Buttercream Frosting image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 2

2 recipes Orange Almond Cake with Swiss Meringue Buttercream ("Martha Bakes" variation)
3 recipes Buttercream Frosting

Steps:

  • Using a serrated knife, trim tops of 8-inch round cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place first layer on cake plate. Spread frosting over first layer with a small offset spatula so it extends just beyond edges.
  • Place remaining layer on top, bottom side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
  • Using an offset spatula, cover cake again with remaining frosting. Repeat process with 6-inch round cakes. Serve.

ORANGE ALMOND CAKE



Orange Almond Cake image

This cake has no frosting, but that's how we like our cakes! The nut topping is pretty and tastes great. You can serve this as a coffeecake. My husband eats it for breakfast once in a while, with a cup of tea. This cake is so easy to make and has a good flavor.

Provided by Pesto lover

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) yellow cake mix, I use Pillsbury 18 . 25 oz box
1/3 cup light olive oil
3 eggs
1 cup orange juice
1 tablespoon orange zest, grated fresh
1 cup sliced almonds

Steps:

  • Mix first 5 ingredients with mixer for 3 minutes.
  • Pour batter into greased cake pan. I use a 10 inch diameter silicone cake pan and make it in one layer.
  • Sprinkle top of batter with sliced almonds.
  • Bake at 350 degrees until done, about 40 minutes.

Nutrition Facts : Calories 311.3, Fat 16, SaturatedFat 2.3, Cholesterol 47.4, Sodium 301.9, Carbohydrate 37.8, Fiber 1.5, Sugar 20.8, Protein 5.2

WACKY CHOCOLATE-ORANGE CAKE WITH ORANGE FROSTING



Wacky Chocolate-Orange Cake with Orange Frosting image

When I first saw this recipe (on the label of a white vinegar bottle - where else?), I thought "Vinegar in a dessert? This must be a joke!) So I made the recipe, just for the heck of it, and found it surprizingly yummy!

Provided by Millereg

Categories     Dessert

Time 1h

Yield 1 cake, 9 serving(s)

Number Of Ingredients 17

1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons olive oil or 5 tablespoons canola oil
1 teaspoon white vinegar (I kid thee not - please do not omit or substitute)
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup orange juice
1 1/2 teaspoons unflavored gelatin
3 tablespoons cold water
3 tablespoons orange juice
1 1/2 cups heavy whipping cream
3/8 cup confectioners' sugar
3/4 teaspoon vanilla extract
1/4 teaspoon orange extract

Steps:

  • ---- THE CAKE ----.
  • Preheat oven to 350 Fahrenheit.
  • Sift together flour, sugar, baking soda and salt into an 8" x 8" baking pan.
  • Make 3 holes in the dry ingredients.
  • Place oil in the first hole, vinegar in the second hole, and vanilla in the third hole (again, I kid thee not- trust me on this one!).
  • Pour orange juice over everything and mix well.
  • Spread batter evenly in the pan and bake in dish that the batter was mixed in.
  • Bake 30 minutes or until center is firm.
  • Allow to cool.
  • Refrigerate leftovers (if any).
  • ---- THE FROSTING ----.
  • Combine gelatin, orange juice, and cold water in small saucepan.
  • Let stand until thick.
  • Place over low heat, stirring constantly, just until gelatin dissolves.
  • Remove from heat and cool, but do not allow to set.
  • Whip cream, sugar and vanilla until slightly thickened.
  • While beating slowly, gradually add gelatin to whipped cream mixture.
  • Whip at high speed until stiff.
  • Spread thickly on the cake.

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ALMOND & ORANGE CAKE WITH CHOCOLATE ORANGE FROSTING – ADUNA
Using another classic flavour combination of chocolate and orange, this cake is light, spongy and the perfect afternoon treat to enjoy with a cup of tea. Serves 10 Ingredients: For the cake:6 eggs125ml brown rice syrup or honey1 tsp vanilla powderzest of 2 large oranges1 1/2 cup almond flour For the icing:2 tbsp Aduna
From aduna.com
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CHOCOLATE ORANGE CAKE - TENDER CAKE LAYERS W/ DECADENT FROSTING
2020-07-27 Begin by preheating the oven to 325 F / 165 C. Line three 8-inch pans with parchment rounds and spray with non-stick baking spray. Set aside. Add 1 cup unsalted butter and 2 1/2 cups of sugar into the bowl of a stand mixer and mix on high for 1 minute with a whisk attachment or a hand mixer.
From chelsweets.com
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ORANGE ALMOND CAKE - NOW....YOU'RE COOKING! RECIPES
Boil oranges for 1 hour. Cool. Preheat oven to 375 degrees F. Grease an 8" round cake pan.
From nowyourecookingrecipes.com
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Top Asked Questions

What is a vegan orange and almond cake?
Orange and almond cake with chocolate buttercream - three layers of moist, flavourful vegan orange and almond cake with vegan chocolate orange buttercream, chocolate drip and candied orange slices. Easy to make and perfect for celebrations!
How do you make orange buttercream frosting?
Beat 1 1/2 cups of unsalted butter on a medium speed for 30 seconds with a paddle or whisk attachment until smooth. Mix in 1 1/2 tsp orange emulsion or extract, 2 Tbsp fresh orange zest and 1/2 tsp salt on a low speed. Slowly add in 3 cup powdered sugar on at a time.
How do you make candied oranges for a cake?
Candied oranges are easy to make, taste fantastic and are great for using as cake decorations. To make them you simply slice up an orange thinly and simmer it in sugar syrup for 30-40 minutes until translucent then lay the slices on a piece of baking parchment for an hour or two to dry a little.
How do you make almond butter cake?
In a large bowl, whisk together the almond milk, orange juice and zest, olive oil, sugar and vanilla and almond extracts until smooth. Whisk in the ground almonds. Sift together the flour, baking powder, bicarbonate of soda and salt. Add to the wet ingredients and whisk gently until combined.

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