Hello, friends. My family is still somewhat under the weather and I’m short on blogging time, so this week I’ll share my new favourite cake. It’s based on this grain-free almond layer cake recipe with a few little changes: increasing the butter slightly, replacing milk with orange juice, adding orange zest. This makes an incredibly fragrant, not-too-sweet cake. When both filled and frosted with buttercream, I find it a little too rich. But with just a layer of buttercream filling, in the manner of a classic Victoria sponge cake, it is pretty much perfect.
Almond Orange Layer Cake
1 cup butter
1 cup sugar
zest of one orange
4 eggs
1/2 cup orange juice
2 tsp vanilla extract
1 1/2 cups almond meal/flour
1/2 cup coconut flour
2 tsp baking powder
1/4 tsp salt
Preheat oven to 350F. Butter two 8-inch round cake pans and line them with parchment. (The cakes get stuck without the parchment.)
Cream together butter, sugar and orange zest. Add eggs, one at a time. Add orange juice and vanilla extract.
Sift together almond meal, coconut flour, baking powder and salt. Add this to the butter-sugar mixture and mix well. (It’s a very thick batter.) Divide batter between cake pans, smooth tops, and bake for 18-25 minutes, or until golden brown.
Once cooled, make a sandwich of the cakes, using about 1 1/2 cups of vanilla buttercream as the filling.
Hope you like it!
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