Orange and almond sponge cake recipe, tender and aromatic


I'm not very into taking juices at home because I prefer whole fruit, that's why the first thing I thought when a jpgt in the form of oranges came home was to squeeze them to prepare some sweet. This orange and almond sponge cake has been a delight, very tender and juicy.

I found the inspiration in a recipe in the Secocina book, although M. Ángeles prepares it in the form of individual cupcakes with a chocolate coating. What I like about this sponge cake is the touch of the ground almond that combines so well with the orange juice, giving it a fantastic aroma.


For 8 people
  • Egg L 3
  • Sugar 150 g
  • Extra virgin olive oil 50 g
  • Orange juice 100 ml
  • Orange zest
  • Salt 2 g
  • Ground almonds 50 g
  • Pastry flour 85 g
  • 1 and 1/2 teaspoon baking powder 6 g
  • 1 teaspoon baking soda 7 g
  • Optional icing sugar

How to make orange and almond cake

Difficulty: Easy
  • Total time 1 hour
  • Elaboration 15 m
  • Cooking 45 m

Preheat the oven to 180ºC and prepare a round or rectangular cake tin. Separate egg whites from egg yolks. Beat the yolks with the brown sugar until it thickens and acquires a pale color.

Add the olive oil, the orange juice, the zest and the salt and continue beating a little more. Sift the ground almonds on top together with the flour, yeast and bicarbonate, and mix gently. Beat the whites aside until stiff and add them.

Mix everything gently using enveloping movements. Fill the mold and bake for about 40-50 minutes, depending on the mold. Monitor the point by inserting a toothpick to check that it comes out clean. Wait a bit out of the oven, unmold and let cool completely on a rack.

With what to accompany the orange sponge cake

This orange and almond cake is ideal both for breakfast and for a snack, or to accompany coffee after eating. The crumb is very tender and smooth, juicy and aromatic, and if you want to round off this sweet bite you can serve it with a melted chocolate, although, honestly, you don't need it.

5 4 3 2 1 Thank you! 14 votes

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