The 5-minute almond and orange cake is soft and aromatic, an easy and truly delicious dessert. The recipe is made in a few minutes as nothing needs to be whipped, after weighing the ingredients they are mixed, poured into the cake pan, and baked.
5-minute cakes are one of my go-tos when I have little time but still want to enjoy a good slice of cake with hot tea, and they are perfect for unexpected guests. Besides being breakfast cakes, they are ideal for being filled and glazed quickly; with the 5-minute cocoa cake, I made a delicious dessert filled with pistachio cream and glazed with dark chocolate ganache.
Today I propose a combination that I particularly love: almonds and orange, a perfect pairing that can be enriched with chocolate chips, candied fruit, or raisins soaked in rum. As I often say, these cakes are extremely versatile and can be varied to taste.
Here are my favorite variations:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 371.19 (Kcal)
- Carbohydrates 42.14 (g) of which sugars 25.01 (g)
- Proteins 8.10 (g)
- Fat 19.66 (g) of which saturated 2.75 (g)of which unsaturated 6.58 (g)
- Fibers 2.13 (g)
- Sodium 39.72 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup almond flour
- 3/4 cup sugar
- 3 eggs (medium)
- 1/2 cup plain yogurt
- 1/3 cup peanut oil
- 2 tbsp orange juice
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 2 tsp orange zest (grated, from one large orange)
- 2/3 cup dark chocolate chips (or raisins)
- 1 oz flaked almonds
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Cake pan springform, 9 inches
Procedure
If you don’t have almond flour at home, you can make it by grinding almonds in the food processor, pulsing intermittently so they don’t release oil.
In a bowl, mix yogurt, eggs, sugar, vanilla extract, orange juice, and peanut oil.
Sift the flour with the baking powder, add to the liquids, then incorporate the almond flour well using the whisk; you should get a smooth and homogeneous mixture.
Add the chocolate chips; the batter is ready.
Butter and flour a 9-inch pan, pour the mixture into the pan, and sprinkle the almond flakes on the surface.
Bake the cake in a preheated static oven at 350°F for 30/35 minutes; always do the toothpick test to verify the cooking, and if necessary, extend it by 5 minutes. If the surface becomes too dark, cover it with a sheet of aluminum foil.
The 5-minute almond and orange cake is ready; take it out of the oven and let it cool before transferring it to a plate. If you like, you can dust it with powdered sugar.
Tips
Storage
The 5-minute almond and orange cake can be stored at room temperature for 3/4 days.
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