Orange & Berry Infused Almond Cake

A few weeks ago, I had a hankering for some almond cake. It was out of no-where but it lingered for a few days... so I decided to make an almond cake. I usually always have ingredients for a cake at home 😆Not sure if thats a good thing or bad 😖 So, I searched the trusty world wide web for a recipe... and then altered it to my liking. As always....




The recipe I came up with was DIVINE! I ate ONE slice and the rest was devoured by the family. My mom LOVED it. She said this was one of her favorite items I have ever made. So... for Mother's Day, its only fair that I make this for her again and share the recipe with you all!


I hope you enjoy this tea cake with your mum [or mom-like figure] 

Happy Mother's Day to all! 


Here is what you'll need:

  • 3/4 cup  whole wheat pastry flour
  • 3/4 cup fine almond flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt {i used Himalayan}
  • 3/4 cup sliced almonds or cashew pieces {I've had it with both and they are just as great}
  • 3/4 cup granulated sugar
  • Zest of one large orange 
  • Juice of one orange (1/3 cup) 
  • 6 ounces butter, softened
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, room temperature 
  • 1 cup of fresh berries
  • powdered sugar, for dusting (optional)

Method:
  • Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius)
  • Grease a 9-inch cake pan and line with parchment paper
  • Reserve and set aside roughly one tablespoon of almonds/cashews and a few berries. 
  • In a medium bowl, whisk together the whole wheat pastry flour, almond meal, baking powder, and salt. Set aside 
  • In a stand mixer bowl, combine the sugar and orange zest. Mix well with paddle attachment for about 30 seconds. 
  • Add the softened butter, orange juice, and vanilla extract. Cream the butter and sugar mixture over medium-high speed until light and fluffy, about 3 to 4 minutes. 
  • Scrape down the bowl halfway through to ensure all of the ingredients are incorporated evenly. Reduce the speed to medium and slowly add the eggs one at a time . 
  • Over low speed, slowly add the flour mixture in three parts, mixing until well incorporated. The batter will be relatively thick.
  • Using a rubber spatula, gently fold the remaining blueberries into the cake batter. Be gentle as you don't want to bruise the fruit and end up with pink/blue batter. 
  • Transfer the batter into the greased cake pan, and smooth the top with a small offset spatula. Distribute the remaining berries and nuts on top, gently pressing them into the batter. 
  • Bake for 45-50 minutes, or until a toothpick inserted in center comes out clean. 
  • Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes.  Carefully invert onto a wire rack or a plate. Flip and allow the cake to cool right-side up. 
  • Dust lightly with confectioners sugar if desired and serve at room temperature. 


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