Orange Almond Naked Cake: A Citrusy and Nutty Delight!
Introduction:
Get ready to tantalize your taste buds with this Orange Almond Naked Cake! Bursting with the bright flavors of orange and the nutty richness of almonds, this cake is a delightful treat for any occasion. With its rustic naked appearance and layers of fluffy cake, it’s sure to impress both your eyes and your palate!
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon almond extract
- 1 cup buttermilk
The orange syrup:
- 1/2 cup fresh orange juice
- 1/4 cup granulated sugar
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon almond extract
- 2-4 tablespoons heavy cream
For decoration:
- Sliced almonds
- Candied orange slices
- Fresh orange zest
How to Make Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the orange zest, fresh orange juice, and almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- While the cakes are baking, prepare the orange syrup by combining the fresh orange juice and granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved. Remove from heat and set aside to cool.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once the cakes are cooled, brush each layer with the orange syrup to add moisture and flavor.
For the frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating well after each addition.
- Add the orange zest, fresh orange juice, almond extract, and 2 tablespoons of heavy cream, and beat until smooth and creamy. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until desired consistency is reached.
Assembly:
- Once the cakes are completely cooled and brushed with the orange syrup, place one layer on a serving plate or cake stand.
- Spread a layer of frosting over the top of the cake layer.
- Repeat the process with the remaining cake layers and frosting, stacking them on top of each other.
- Use a spatula to create a rustic naked look by lightly spreading the frosting around the sides of the cake, leaving some of the cake layers exposed.
- Decorate the top of the cake with sliced almonds, candied orange slices, and fresh orange zest for a beautiful finishing touch.
Helpful Tips:
- Make sure the cakes are completely cooled before brushing them with the orange syrup to prevent the syrup from soaking in too quickly.
- For a stronger almond flavor, you can add a teaspoon of almond extract to the orange syrup.
- Toasting the sliced almonds before decorating the cake adds extra flavor and crunch.
Variations for Orange Almond Naked Cake :
- If you don’t have almond flour, you can substitute it with an equal amount of all-purpose flour.
- For a dairy-free option, you can use dairy-free butter and dairy-free milk in both the cake and frosting.
Orange Almond Naked Cake
Ingredients
For the cake:
- – 2 cups all-purpose flour
- – 1 cup almond flour
- – 2 teaspoons baking powder
- – 1/2 teaspoon baking soda
- – 1/2 teaspoon salt
- – 1 cup unsalted butter softened
- – 1 1/2 cups granulated sugar
- – 4 large eggs
- – 1 tablespoon orange zest
- – 1/4 cup fresh orange juice
- – 1 teaspoon almond extract
- – 1 cup buttermilk
For the orange syrup:
- – 1/2 cup fresh orange juice
- – 1/4 cup granulated sugar
For the frosting:
- – 1 cup unsalted butter softened
- – 4 cups powdered sugar
- – 1 tablespoon orange zest
- – 2 tablespoons fresh orange juice
- – 1 teaspoon almond extract
- – 2-4 tablespoons heavy cream
For decoration:
- – Sliced almonds
- – Candied orange slices
- – Fresh orange zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the orange zest, fresh orange juice, and almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- While the cakes are baking, prepare the orange syrup by combining the fresh orange juice and granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved. Remove from heat and set aside to cool.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once the cakes are cooled, brush each layer with the orange syrup to add moisture and flavor.
For the frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating well after each addition.
- Add the orange zest, fresh orange juice, almond extract, and 2 tablespoons of heavy cream, and beat until smooth and creamy. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until desired consistency is reached.
Assembly:
- Once the cakes are completely cooled and brushed with the orange syrup, place one layer on a serving plate or cake stand.
- Spread a layer of frosting over the top of the cake layer.
- Repeat the process with the remaining cake layers and frosting, stacking them on top of each other.
- Use a spatula to create a rustic naked look by lightly spreading the frosting around the sides of the cake, leaving some of the cake layers exposed.
- Decorate the top of the cake with sliced almonds, candied orange slices, and fresh orange zest for a beautiful finishing touch.
Notes
be sure to check out our recipes for Lemon Blueberry Bundt Cake and Grapefruit Pound Cake! Stay tuned for more delicious creations coming your way soon!
Frequently Asked Questions:
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days. Assemble and frost the cake just before serving for the freshest taste.
Q: Can I use bottled orange juice instead of fresh?
A: While fresh orange juice is preferred for the best flavor, you can use bottled orange juice in a pinch. Just make sure it’s 100% pure orange juice without any added sugar or flavors.
Storage Instructions :
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring the cake to room temperature before serving for the best texture and flavor.
More Relevant Recipes:
If you’re a fan of citrus desserts, be sure to check out our recipes
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