As for the dessert, I maintain that the highest praise is simple: it is good and not too sweet. Of course, there’s a time and place for something rich and sugary. But for everyday use, I’m drawn to desserts that feel a little more balanced, just sweet enough to satisfy me without going overboard. This orange and almond cake is exactly that. It offers flavor and texture, but relies on healthy ingredients that make it feel as good as it tastes.
It’s the kind of cake that goes as well with your morning coffee as it does as a late-night treat.
Ingredients for this orange and almond cake
Sweet potato. The secret ingredient. It adds moisture and structure without relying on butter, and its natural sweetness pairs perfectly with almond and orange.
Olive oil. Use a good quality one – it adds richness and a subtle depth of flavour.
Maple syrup. Quite a bit of sweetness, with a bit of warmth.
Coconut sugar. Adds a deeper, caramel-like note. Brown sugar works here too.
Orange zest. This is where the shine comes from. Don’t hold back.
Eggs. Three, to unite everything and give structure to the bread.
Almond extract. A small detail that makes a big difference: it enhances the flavor and gives the cake that characteristic almond depth.
Almond flour. The base of the cake. Adds moisture and a tender crumb.
Oatmeal. Just enough to help everything hold together.
Baking powder + baking soda. For elevator.
Salt. Essential for balance.
Laminated almonds (optional). To give it a little texture on top.
Demerara sugar (optional). Adds a subtle crunch and slightly caramelized finish.
Tips for the best orange and almond cake
This cake is easy to prepare, but a few small details make all the difference.
- Rub the zest with the sugar. Before mixing the wet ingredients, use your fingers to press the orange zest into the coconut sugar. This releases the oils and brings out a deeper, more vibrant citrus flavor.
- Use ingredients at room temperature. It helps everything come together smoothly and bake more evenly.
- Don’t overbake. Remove the bread when a toothpick inserted comes out clean. Let cool briefly in the pan, then transfer to a wire rack; this keeps the texture moist and prevents it from baking.
Serving Tips
This cake is just as good on its own, but a few simple additions can make it feel a little more special.
A generous swirl of whipped cream or full-fat vanilla yogurt adds richness, while a scoop of ice cream leans more toward dessert. The orange flavor really shines here, so a dollop of jam or fresh fruit works great, especially with a drizzle of honey to finish.
Description
A citrusy orange and almond bread that hits that sweet spot and works any time of day.
- 1 cup cooked sweet potato, cooled
- 23 cup olive oil
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- enthusiasm or 1 orange
- 3 eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cup almond flour
- 1 cup oatmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- sliced almonds, raw sugar and sesame seeds to cover
- Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
- In a bowl, add the sugar and orange zest, rub the zest with the sugar until fragrant. Add the sweet potato, olive oil, and maple syrup and blend until smooth. Add the eggs one at a time, beating until combined, then add the almond and vanilla extract.
- Add all dry ingredients and mix until dough comes together. Pour the batter into a loaf pan and top with sliced almonds, raw sugar, and sesame seeds. Bake in the oven at 350 degrees F for 50 to 55 minutes until a toothpick inserted comes out clean. Remove from the oven and let cool for 5 minutes in the pan, then remove and finish cooling on a rack.
- Serve sliced, enjoy!
- Preparation time: 15
- Cooking time: 55
