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+ servings
Orange Almond Cake on a serving tray with a slice being pulled out

Amazing Orange Almond Cake Recipe

This amazing almond cake is an orange lover's dream. Infused with an entire orange, it is sweet, tart, and absolutely beautiful.
Course Cake, Dessert
Cuisine European
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 Servings
Calories 706kcal



  • Gather your ingredients. Preheat the oven to 350°F.
    7 bowls on the table with the following ingredients; almond flour, sugar, raw honey, butter, eggs, baking powder, and all purpose flour also on the table an orange, 2 pomegranate halves, and a measuring cup with pomegranate juice
  • Grease a 9x3 in. round pan with butter and line it with parchment paper.
    A greased baking pan
  • In a small saucepan, cover an entire orange with water and bring to a boil. Reduce to medium heat and cook for 25 minutes, or until the rind turns soft (jump to the next step while the orange is boiling). Remove the orange from the water and let it cool. Puree the entire orange in a food processor or blender.
    A pot with water and an orange
  • While the orange is cooking, get started on the cake syrup. In a small saucepan, add 1 cup of pomegranate juice and 5 tablespoons of raw honey. Bring the mixture to a gentle boil and cook on medium/low heat for about 10 minutes, stirring consistently. Set the syrup aside to cool.
    Pomegranate juice and raw honey in a pot
  • In a mixing bowl, combine 3 cups of almond flour, 1 cup of all-purpose flour, and 1 teaspoon baking powder. Give it a good mix to combine.
    2 photos side by side with a bowl with almond flour, all purpose flour and baking soda being mixed together
  • In a separate bowl, combine 1 1/2 cups sugar and 10 tablespoons of butter. Beat with an electric hand mixer until creamy and light in color.
    Batter mixture in a bowl with a spatula
  • Whisk in 1 egg at a time.
    2 photos side by side one with batter and a egg and one with the egg mixed into the batter
  • Add in orange puree and stir to combine.
    A bowl with batter and orange puree added to it
  • Carefully fold in the flour mixture with a spatula, being sure not to over mix the batter. Pour the batter into the pan and bake for an hour, or until a toothpick comes out clean with inserted into the center of the cake. Allow the cake to cool in the pan for about 10 minutes. Remove the cake from the pan and place it on a cooling rack.
    2 photos side by side one with the bowl with batter and one with a cake pan with the cake
  • Using a toothpick, poke little holes all over the top of the cake. With a pastry brush, carefully spread the syrup over the top of the cake. Garnish the cake with pomegranate seeds and mint leaves. Enjoy!
    2 photos side by side one with the cake with syrup being poured over it and one with the decorated cake on a baking rack


Calories: 706kcal | Carbohydrates: 82g | Protein: 16g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 54mg | Potassium: 304mg | Fiber: 7g | Sugar: 60g | Vitamin A: 652IU | Vitamin C: 12mg | Calcium: 150mg | Iron: 3mg