This orange and almond cake is deliciously moist and great for people who like a bit of marmalade bitterness. This old-fashioned cake that everyone always loves with a delicate flavor of orange and almonds. Even after 3 days at room temperature, it will still be incredibly moist and with stronger orange flavor.
To start, whisk the flour, cornstarch, baking powder and baking soda and salt in a bowl. In another medium bowl beat until fluffy the eggs and sugar. Gently fold in the yogurt, and then fold in the flour mixture.
Add the almonds, oil, juice and then the zest. Pour into the prepared cake pan and bake for approximately 25-30 minutes or until a toothpick comes out clean. Let cake sit approximately 15 minutes, then remove from pan.
You can either glaze it with a lump of simple icing sugar, mandarin juice, and cream or a simple dusting of powdered sugar.
- 1 1/2 cups flour
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1 egg yolk
- 3/4 cup + 2 1/2 tablespoons sugar (granulated)
- 1/2 cup greek yogurt
- 1/3 cup finely chopped almonds (not almond flour)
- 1/4 cup vegetable oil
- 2/3 cup mandarin juice (approximately 5-7) (fresh)
- zest 1/2 lemon
- zest 1 mandarin orange
- 1 1/4 cups icing / powdered sugar
- 1-2 tablespoons Mandarin Orange juice (fresh)
- 1-2 tablespoon cream or milk
- Pre-heat oven to 340° F (170°C). Grease and flour a 9 inch (22 centimeters) bundt pan.
- In a medium bowl whisk the flour, cornstarch, baking powder, and baking soda and salt.
- In a medium bowl beat until fluffy eggs and sugar, gently fold in yogurt, and fold in the flour mixture, then add the almonds, oil, juice and the zest.
- Pour into prepared cake pan and bake for approximately 25-30 minutes or until toothpick comes out clean.
- Let cake sit approximately 15 minutes, then remove from pan. When cool drizzle with glaze or sprinkle with powdered sugar.
- In a small bowl add icing / powdered sugar, juice and 1 tablespoon cream or milk, stir together until smooth, if too thick then add a little more cream or milk, if too thin add more icing / powdered sugar.