This Orange Almond Cake was always one of the desserts made for any occasion. My mom always made it when we had guests or just because, and we never got sick of it! If we were craving something sweet with a cup of tea, she would always make it too. As we grew up, this recipe became one we all knew, and we never got tired of it. I remember how moist, lightly sweet, and perfect it was for a sweet tooth that made you finish it right away.
Morocco is known for being one of the world’s biggest orange growers and exporters, and the majority of Moroccan sweets are almond-based. Fresh oranges are used in everything from cakes, juices, and pastries. Almonds are also important in Moroccan sweets, adding a classic flavor and natural sweetness.
I love this recipe because it is not hard to make. Everything is just mixed in one bowl, and then you wait for the cake to cool. I remember the cake’s smell was so incredible, and it tastes even better the next day with coffee or tea.
Ingredients
- Eggs
- Oil
- Sugar
- Zest of oranges
- Orange juice (from the 2 oranges)
- Almond flour
- All-purpose flour
- Orange blossom water
- Vanilla extract or vanilla sugar
Icing:
- Powdered sugar
- Milk
- Splash of orange blossom water
See recipe card for quantities.
Instructions
- Step 1: In a bowl, place all your wet ingredients and mix well. Add in dry ingredients and mix until well incorporated. Pour cake batter into a buttered cake pan and bake for 25–30 minutes or until a toothpick comes out clean.
- Step 2: While the cake is baking, mix your powdered sugar, milk, and orange blossom water in a small bowl until well combined. After the cake has cooled, pour the icing over it, decorate to your liking, then slice and serve!
You can pair this with a cup of tea or coffee. You may also try my Berry Hibiscus Mocktail and Creamy Avocado Smoothie recipes to pair with this Orange Almond Cake.
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