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–+ servings
A slice of orange blossom cake with a fork on a white plate.
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5 from 1 vote

Orange Blossom Almond Cake

This orange blossom cake is the perfect dessert for tea parties, brunches and even your next Eid gathering. It's gluten and refined sugar free but you can't even tell!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Middle Eastern
Servings: 8 slices
Calories: 302kcal
Author: Zeeshan Shah

Equipment

Ingredients

  • 6 tablespoons butter
  • 3 eggs
  • 1/2 cup honey
  • 1 1/2 cups almond flour
  • 1/3 cup arrowroot flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon orange blossom water
  • 1 tablespoon orange rind

Instructions

  • Preheat the oven to 325ºF/163ºC and line your pan with parchment. Start by mixing all the dry ingredients in a large bowl. Set aside.
  • In another bowl, cream the butter with a beater and then add the eggs, honey, orange blossom water, orange zest and the dry ingredients.
  • With a hand held electric beater, mix just till combined. Be careful not to over mix the batter. Over mixing will result in a denser and dryer cake as almond flour is extremely absorbent. Mix just enough to ensure there are no clumps left.
  • Pour the batter into the prepared pan and add some sliced almonds on top if you wish. Tap the pan to get any air bubbles out and to settle the batter into the pan.
  • Bake for 25 minutes but check around the 20 minute mark as oven temperatures can vary. The cake is ready once a tooth pick inserted in the center comes out clean.
  • Once the cake is ready, take it out of the oven and let it rest for 15 minutes. Next, take it out of the pan, remove the parchment paper from under it and let it cool to room temperature on a wire rack.
  • Once completely cooled, sprinkle some more sliced almonds on top and if you wish, some powdered sugar, slices of orange and some mint leaves.

Notes

  • Bring the eggs and butter to room temperature before you begin baking. Room-temperature eggs and butter blend more easily into the batter, making the cake fluffier and lighter.
  • Do not over-mix the batter as almond flour is very absorbent. Over-mixing will lead to a denser cake rather than a light and airy one.

Nutrition

Serving: 1slice | Calories: 302kcal | Carbohydrates: 27g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 259mg | Potassium: 39mg | Fiber: 3g | Sugar: 18g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
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