Citrus Almond Cake

Almond snack fruit in wooden bowl

This past weekend, we had friends over for a birthday celebration and I selected a menu that was completely outside of my normal repertoire. I made Chicken Canzanese, Cacio e Pepe, Roasted Asparagus, Mixed Greens with Balsamic, and Citrus Almond Cake.  The Citrus Almond Cake might have been my favorite part of the entire meal. I reviewed several recipes and could not find one that appealed to me. The following recipe resulted from my experimentations and it is a keeper. I will be posting my version of Chicken Cavanese this week. 

Citrus Almond Cake


  • 1 Naval Orange‚Äč
  • Medium Size Lemon
  • 1 Cup Flour
  • 1 Tbsp Baking Powder
  • 1 1/2 Cups Almond Flour
  • 4 Eggs
  • 1/2 tsp Salt
  • 1 1/2 Cups Sugar
  • 1 tsp Almond Extract
  • 2/3 Cup Safflower Oil


This almond cake is so delicious and very moist.  The preparation is pretty simple, just don't skip any steps if you want to achieve a nice high cake. I used a 9" springform pan for this recipe. Begin by putting your naval orange and lemon in a small saucepan, cover with water, and bring to a boil. Once a boil is reached, reduce heat to a simmer for 30 minutes. 

In a small bowl, combine flour, baking powder, and almond flour.

Once the citrus has cooled, cut the orange and lemon in half, remove the seeds, and carefully put all of the juice and insides into a food processor. Keep about 1/4 of the lemon peel and put that in the food processor as well. Make sure that you don't miss any of the good stuff inside, discard the rest of the peels. 

In a mixer, beat the eggs and salt until foamy, add in the sugar. Fold in the flour mixture. Add the citrus, almond extract and safflower oil and beat on low speed until just combined. Pour the batter into the pan and bake for 30-45 minutes.  Check the cake for doneness after 30 minutes. Let cool for 15 minutes and dust with confectioners' sugar.

My favorite mini food processor!

My favorite mixer!

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