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Orange Almond Cake

Orange Almond Cake


  • 1/3 cup butter
  • 1/2 cup + 2 tablespoons sugar, divided
  • 2 eggs, separated
  • 1 tablespoon orange liqueur
  • 2/3 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons sour cream
  • 1 teaspoon grated orange peel
  • 1/2 cup Blue Diamond® Whole Natural Almonds, toasted and finely chopped, divided
Buttercream Frosting
  • 1/2 cup sugar
  • 2-1/2 tablespoons water
  • 4 egg yolks, at room temperature, beaten
  • 2 teaspoons orange liqueur
  • 1/2 cup + 2 tablespoons butter, softened


To prepare cake, beat butter and 1/2 cup sugar until fluffy. Beat in egg yolks, one at a time, then 1 tablespoon orange liqueur; reserve. Mix flour, baking powder, baking soda, and salt. Add dry ingredients to butter mixture alternately with sour cream, beginning and ending with dry ingredients, beating until batter is smooth. Stir in orange peel and 1/4 cup almonds; reserve. Beat egg whites with remaining 2 tablespoons sugar until stiff; fold into batter. Pour batter into a greased, 8-inch, round cake pan. Bake at 350°F for 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan and cool completely. Meanwhile, prepare Buttercream Frosting. Boil sugar and water until mixture reaches 234°F (soft-ball stage). Immediately, while sugar mixture is very hot and liquid, rapidly add to beaten eggs in a thin, steady stream, whisking constantly, being careful not to get syrup on sides of bowl. Whisk in orange liqueur. Cool. Beat the butter on high speed about 3 minutes, until pale yellow and resembling the consistency of whipped cream. Beat in the cooled egg-yolk mixture, a little at a time, until smooth. Chill about 10 minutes. Ice top and sides of cake. Press remaining almonds around sides.

Makes 8 to 10 servings.