The winter days are coming to their end soon, very soon! For those who don’t really enjoy winter (especially in the city) and feel tired of cold weather, I propose to celebrate this positive change with some Orange Almond Loaf Cake, what do you say? We also have something else to celebrate here, let me tell you! If you read my personal blog post from the beginning of this year, you may know that I’ve moved with my lovely boyfriend by the end of January which was quite exhausting (although I actually didn’t do much, but still, it was! 😀 ). BUT! Now we are finally set and start to enjoy the home together, just by spending more time together and making it cozier! Yes, I love that! We love that! We have been so excited and now it’s finally happening… nice times and somehow more of the “sloth time” too again! 🙂
As I have been recovering from the move and all the work I actually didn’t do, I have been slowing down recently both in my personal life but also here on the blog and Instagram. I am now spending more time alone, reading, learning to relax (difficult for a perfectionist always trying to improve things she’s been working on!), doing yoga and I have to say I start to feel the difference! Sometimes it’s good to slow down so that you can restart being ready for what comes next, right?
And so while taking it slowly, I started to finalize my concepts instead of drafting completely new posts. One of them is this Orange Almond Loaf Cake recipe that I bake every winter season but only now I finally decided to share the final version of the recipe with you. The reason is that I have been searching for the perfect dosage of all ingredients until I made it recently again for my colleagues at work and saw great success it had. And therefore, I stopped perfecting it and considered this one as my final version – it is not dry nor too moist, just perfectly balanced! Served with a nice cup of tea or coffee for breakfast or as an afternoon cake, this orange soft bite always make people happy!
I personally love the orange almond cake without icing glaze, which is due to the fact I don’t like sugar that much, but if you do, try it with the icing. I first tried it with a more syrupy version of it which contained more orange juice (pictures 2-5), although this one turned out to soak through the top of the cake which I did not like. And so I did it again with a casual icing recipe containing more powder sugar and just a bit of orange juice (picture 1) which looks better on the cake but also solidifies quicker. And this last one I include in the recipe.
If you give this recipe a try, please do let me know how it turned out and feel free to share a picture on Instagram by tagging #voyagesgourmands!
- 100 g melted butter
- 180 g cane sugar
- 3 eggs
- zest from 1 bio orange
- 60 ml freshly squeezed orange juice
- 125 g Greek yogurt
- 200 g all-purpose flour
- 100 g ground almonds
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cardamom
- 50 g candied orange peel (optional)
- 120 g powder sugar + 2 tbsp. freshly squeezed orange juice for icing glaze
Preheat the oven to 175°C. Grease a larger baking loaf pan and set aside.
In a large mixing bowl, beat together the eggs with sugar, then whisk in the melted and cooled butter. Add the Greek yogurt, orange zest, and orange juice.
In a medium bowl, whisk together the flour with baking powder, baking soda, salt and spices, and ground almonds. Add into the liquid mixture and stir until combined well. If you like, you can add some candied orange peel in the batter.
Pour the batter in the prepared loaf pan and bake in the preheated oven for 50-60 minutes or until the toothpick inserted in the center comes out clean. Allow the cake to cool down completely.
Once fully cooled, you can glaze it with a mixture of 120 g powder sugar and 2 tbsp. freshly squeezed orange juice.