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–+ servings
Orange cake sliced with almonds and crystallised oranges on top

Almond Flour Orange Traybake Cake

Safira
Almond Flour Orange Traybake Cake - Just a lovely, simple Sticky orange traybake recipe – the perfect tea time treat. You’ll love the citrus orange flavour. Soft and fluffy orange traybake with a tender crumb, it is so beautifully melt-in-the-mouth moist. This is a simple cake that you can whip up at short notice. 
5 from 13 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Baking, Baking/Dessert, Traybake
Cuisine british
Servings 8
Calories 574 kcal

Ingredients
  

  • 75 g Self Raising Flour
  • 150 g Almond Flour
  • Pinch Salt
  • 200 g Caster Sugar
  • 2 Oranges (Zest of both and juice of 1/2)
  • 1/2 tsp Baking Powder
  • 200 ml Oil A mild flavoured oil
  • 4 large Eggs
  • 1 tbsp Flaked Almonds
  • 10 Crystalised Orange slices Optional

Syrup

  • 70 ml Orange Juice Around 2 Oranges
  • 3 tbsp 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.
  • Whilst the cake is baking, make the syrup by heating the orange juice and sugar in a pot until boiling and the sugar is dissolved, then set aside. When the cake comes out of the oven, brush the syrup liberally over the hot cake.

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

Calories: 574kcalCarbohydrates: 41gProtein: 9gFat: 37gSaturated Fat: 3gCholesterol: 105mgSodium: 67mgPotassium: 125mgFiber: 3gSugar: 5gVitamin A: 244IUVitamin C: 22mgCalcium: 84mgIron: 1mg
Keyword Blood Orange Cake, Orange almond cake, Sheetpan cake, Traybake
Tried this recipe?Let us know how it was!