Orange Almond Loaf
A fragrant citrus loaf kept moist for days by ground almonds.
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Before You Start
Almond flour is the insurance policy of loaf cakes: it cannot 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.
Instructions
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1
Heat the oven to 170°C / 340°F. Grease and line a 900 g loaf tin.
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2
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.
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3
Beat in the eggs one at a time, adding a spoon of the flour with the last if it curdles.
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4
Fold in both flours, the baking powder and salt. Loosen with a tablespoon of the orange juice to a soft dropping consistency.
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5
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.
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6
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.
💡 Baker's tips
- 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 cannot 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.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
