Almond Flour Orange Traybake Cake - This is a lovely, simple sticky orange traybake recipe. It makes the most perfect tea time treat. You’ll love the citrus orange flavour. Soft and fluffy with a tender crumb, it is so beautifully melt-in-the-mouth moist. This is a quick and easy recipe that will be ready to eat in under 40 minutes.
Almond Flour Orange Traybake Cake
This Orange Cake is one of my emergency quick and easy cake recipes. It is something I can get in the oven super quickly when I’m short on time.
The “secret ingredient” in this is ground almonds. Ground almonds always make cakes super moist and delicious.
Ingredients in Sticky Orange traybake
Detailed measurements and instructions can be found below but here are the basic ingredients:
Flour
Self raising flour or plain flour will work. If using plain flour, you will need to increase the quantity of baking powder. I usually go for 1 teaspoon baking powder per 110g plain flour. In this recipe around ¾ teaspoon will work.
Ground Almonds or Almond Flour
For a moist sponge.
Leavening agents
Baking powder is needed for a lift.
Citrus
Orange zest and juice adds a citrus zing. Crystallised Orange pieces are used on top of the cake.
Oil
A mild flavoured oil is best here.
Sugar
Just plain old caster sugar works. You can use light brown sugar too.
Salt
A pinch of salt in cakes is always a good idea.
Eggs
Helps to bring the ingredients together and add some lift.
Flaked Almonds
These add texture and flavour.
How To Make Almond Flour Orange Cake
Prepare the oven: Preheat oven to 180 C/GM 4. Grease and line a baking tin.
Combine the dry ingredients: In a medium bowl, combine together the flour, grounds almonds, salt, baking powder, sugar and zest.
Whisk in the oil, juice and eggs: Mix well until no lumps remain.
Bake the cake: Pour the batter into the prepared tin and top with flaked almonds and crystallised oranges. Bake 30 minutes.
Finish the cake: Let the cake cool in the tin before slicing and serving.
Tips for making Almond Flour Orange Cake - Orange Traybake
Cooling Time
I’ve found that they key to ensuring this cake stays nice and moist is really giving it some time to cool down on your counter. Allow it to sit for as long as you can wait!
If you can wait long enough I find that this cake is even better the next day.
Prepare the fruit
If you’re not using organic lemons or oranges, I recommend washing them in warm water. Warm water melts the wax layer that protects the fruit and dissolves any chemicals with which it has been sprinkled.
How to make Orange Traybake ahead of time
If you’d like to make this just a few days in advance, store the cake on the counter in a airtight container for up to 3 days.
Can this cake be frozen?
If you need to make well ahead and store in the freezer, allow to cool completely first.
Then wrap the cake tightly in a double layer of cling film, then foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing.
This method will keep your cake fresh for up to 2 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours. You can also thaw in the fridge for 8 hours.
Craving more citrus? Try these delicious recipes:
I used a combination of recipes to research this traybake - One from Nancy Birtwhistle, One from Ottolenghi and One from Filippo Berio.
**If you make this recipe, do leave a comment and/or give this recipe a rating! I love to hear from you guys and it helps me to understand what you enjoy and provide the best content for you!**
Almond Flour Orange Traybake Cake
Ingredients
- 75 g Self Raising Flour
- 150 g Almond Flour
- Pinch Salt
- 200 g Caster Sugar
- 2 Oranges (Zest of both and juice of ½)
- ½ teaspoon Baking Powder
- 200 ml Oil A mild flavoured oil
- 4 large Eggs
- 1 tablespoon Flaked Almonds
- 10 Crystalised Orange slices Optional
Syrup
- 70 ml Orange Juice Around 2 Oranges
- 3 tablespoon Caster Sugar
Instructions
- Preheat the oven to 180°C/Gas Mark 4. Grease and line a tray with greaseproof paper.
- Stir together the flour, baking powder, sugar, salt, ground almonds and orange zest.
- Make a well in the middle and add the oil, orange juice and eggs. Mix well until smooth. Pour into the tray and top with the almonds and crystalised orange pieces. Bake in the oven for 30 minutes, until a skewer comes out clean.
Notes
Tips for making the best Orange Cake
Cooling Time
I’ve found that they key to ensuring this cake stays nice and moist is really giving it some time to cool down on your counter. Allow it to sit for as long as you can wait! If you can wait long enough I find that this cake is even better the next day.Prepare the fruit
If you’re not using organic lemons or oranges, I recommend washing them in warm water. Warm water melts the wax layer that protects the fruit and dissolves any chemicals with which it has been sprinkled.How to make ahead
If you’d like to make this just a few days in advance, store the cake on the counter in a airtight container for up to 3 days.Can this cake be frozen?
If you need to make well ahead and store in the freezer, allow to cool completely first. Then wrap the cake tightly in a double layer of cling film, then foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. This method will keep your cake fresh for up to 2 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours. You can also thaw in the fridge for 8 hours.Nutrition
Tonje says
This is so good! Absolutely love it! Will definitely make it again.
Safira says
Fab! Glad you enjoyed it. 🙂
Dannii says
I love any kind of orange dessert and this looks delicious.
Safira says
Thank you Danii. 🙂
kim says
Love this recipe! It was so easy and tasty! Will definitely be making again and again!
Safira says
Great to hear. Thank you!
Mirlene says
The closeup shots made me crave anything orange so much. Delicious, great looking and just what I would enjoy this week!
Safira says
Thank you. Hope you love it.
Jen says
I may have to hide a piece of this cake to get a chance to try it the next day because I'm pretty sure it'll get eaten immediately. Looks fantastic!
Safira says
Ha! It really does disappear rather quickly. I hide my slice!
Shelley says
Hi. What size baking tin is best?
Safira says
Hi
I use a 26 x 19 cm one. Something like this 🙂
Vaghnie says
What size is this tray??
Safira says
Hi,
My apologies for forgetting to add this! It is a 10 x 6 inch tin (17 by 26cm). It will also work in a 20cm square tin. You may have to bake it for 5 - 10 minutes more though.