Almond-Orange Sunshine Cake is a simple, yet fabulous treat that you must try. It will be the perfect ray of goodness on a dreary winter day, but you won’t want to wait for bad weather – enjoy it today!
This cake was especially appropriate for me to make since I just got back from San Diego where there was loads of sunshine. Yeah, I know. There’s sunshine in Phoenix by the boatloads.
Isn’t it always better, though, to have sunshine along with the ocean? My answer is, for sure, yes!
What a lovely cake! Almond-Orange Sunshine Cake is moist with the slightest touch of gooiness, if that makes sense. Don’t fear, though. It’s not soggy or goopy. It’s perfect in my opinion!
Are you a fan of almond and orange flavors combined? Then you’ll want to try my Almond-Orange Biscotti. It’s perfect with coffee.
This isn’t a puffy, high-rising, grand cake, but what it lacks in height it makes up for in richness.
If you’re looking for a tall and decadent cake, try my recipe for Chocolate Salad Dressing Cake with Cherries and Chocolate Buttercream. Yeah, I said decadent!
I found this recipe, simply called “Sunshine Cake,” online at Epicurious. I changed things up slightly. For one thing, I thought it need orange flavor. I mean… something called sunshine cake is just asking for it.
I also included a bit of almond meal to the mix. It added good flavor and a bit a texture, too. This cake is so easy to make and it turned out perfect. I could barely wait for it to cool to try it, and now I can’t wait to enjoy it with coffee in the morning.
Try another fun and fabulous cake: Orange Marmalade-Pistachio Bundt Cake is a cake worth making for a special occasion, for sure.
Don’t wait for the weather to turn crisp, then cold before you try this Almond-Orange Sunshine Cake. It will brighten your days, for sure, but why wait? Make this cake soon!
Patricia Conte/Grab a Plate
Yields Serves 8
5 based on 9 review(s)
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon orange extract
- 1/2 teaspoon salt
- 1 teaspoon (or a bit more) of orange zest, reserve some zest for garnish
- 1/2 cup unsalted butter, room temperature soft (not melted), plus extra for the pie pan
- 1/2 cup all-purpose flour, plus extra for the pie pan
- 3 tablespoons almond meal
- 1/4 cup sliced almonds
- Preheat the oven to 350 degrees F.
- Coat a 9-inch pie pan with a bit of butter. Add a tablespoon or so of flour to the pan. Tilt the pan in all directions so the flour sticks to the butter. Discard the excess flour.
- Add the sugar to a large bowl along with the eggs, orange extract, salt, and orange zest. Use a mixer to blend the ingredients on high speed for about 45 seconds until the mixture is frothy.
- Add the butter, flour, and almond meal to the mixture and blend on low speed until incorporated.
- Transfer the mixture to the pie pan. Place the sliced almonds over the top of the batter, and bake for 22-25 minutes, or until the top is lightly golden and a toothpick inserted in the center of the cake comes out clean.
- Transfer to a wire rack to cool for several minutes. Add the remaining orange zest over the top.
- Slice and serve.
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