Almond flour is the insurance policy of loaf cakes: it can't form gluten, so the crumb stays tender, and its oils keep the cake moist long after an all-flour loaf has staled. Two whole oranges of zest make this properly fragrant, and the juice becomes a drizzle that soaks in while the loaf is hot.
Everything you need
- ¾ cup (170 g) unsalted butter, soft
- ¾ cup (169 g) caster sugar
- 2 oranges, zest of 2, juice of 1
- 3 eggs
- 1¼ cups (156 g) all-purpose flour
- ¾ cup (72 g) almond flour (ground almonds)
- 1½ tsp baking powder
- ½ tsp fine salt
- ⅓ cup (75 g) caster sugar (for the drizzle)
- ⅓ cup (31 g) sliced almonds, to top
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
0 of 6 done-
Heat the oven to 170°C / 340°F. Grease and line a 900 g loaf tin.
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Beat the butter, sugar and all the orange zest until pale and fluffy, 3 minutes. The zest beaten with sugar releases far more oil than zest folded in late.
For this step
- ¾ cup (170 g) unsalted butter
- ¾ cup (169 g) caster sugar
- ⅓ cup (75 g) caster sugar (for the drizzle)
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Beat in the eggs one at a time, adding a spoon of the flour with the last if it curdles.
For this step
- 3 eggs
- 1¼ cups (156 g) all-purpose flour
- ¾ cup (72 g) almond flour (ground almonds)
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Fold in both flours, the baking powder and salt. Loosen with a tablespoon of the orange juice to a soft dropping consistency.
For this step
- 1¼ cups (156 g) all-purpose flour
- ¾ cup (72 g) almond flour (ground almonds)
- 1½ tsp baking powder
- ½ tsp fine salt
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Scrape into the tin, level, scatter the sliced almonds down the middle, and bake 50 to 58 minutes until a skewer comes out clean. Tent with foil at 40 minutes if the almonds brown too fast.
For this step
- ¾ cup (72 g) almond flour (ground almonds)
- ⅓ cup (31 g) sliced almonds
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Stir the drizzle: the rest of the juice with the ⅓ cup sugar, not dissolved. Stab the hot loaf all over and spoon it over so the juice soaks in and the sugar sets as a crunch layer. Cool in the tin.
For this step
- ¾ cup (169 g) caster sugar
- ⅓ cup (75 g) caster sugar (for the drizzle)
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Worth knowing
- The drizzle goes on a hot cake and stays crunchy because the sugar is undissolved. Stirred to a syrup, it just makes the top wet.
- Weigh the almond flour. Cups compress it wildly, and too much makes the loaf greasy.
Make it your own
- Lemon and almond: swap the oranges for 3 lemons.
- A handful of raspberries folded in last turns it into a summer cake.
Storing & freezing
Airtight for 5 days, staying moist to the end thanks to the almonds. Freezes whole or sliced for 3 months.
Frequently asked
What does almond flour do in a loaf cake?
It can't develop gluten, so the crumb stays tender, and its fat keeps the loaf moist for days. Replacing about a third of the wheat flour is the sweet spot.
Why did my drizzle topping disappear into the cake?
The sugar dissolved, either stirred into syrup or spooned onto a cool loaf. Mix juice and sugar loosely and pour over a hot, freshly stabbed cake for the crunchy crust.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to cook
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.