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NY Times’ Almond Cake

I discovered NY Times’ cooking site a few months back and ever since then I’ve been hooked.

My recipe box is full of recipes I’ve saved, and from this Bucatini all’Amatriciana to this Buttery Breakfast Casserole, we’ve been eating reallllly well around here! Their contributors are talented chefs with a vast range of knowledge and training, and even their reviewers seem like experienced cooks. The site itself is user-friendly, with comments that are split between “All” and “Most Helpful,” so it’s easy to take in helpful tips at a glance.

I had been eyeballing this Almond Cake recipe for some time and was finally able to make it over the weekend. It was unlike any other cake I’ve ever made.

Almond Cake

We boiled a lemon and an orange before turning them into a paste and roasted whole raw almonds before grinding them into a powder, then combined everything with flour, baking powder, salt, sugar, eggs, and olive oil,  The result? A nutty, sweet, and moist cake that we’ve been sneaking bites of every change we get!

It’s a must-make recipe. It’s a lovely fall recipe that filled our house with the most amazing aroma. 
 
Though there is a decent amount of waiting time in between steps, the recipe is easy to follow and the steps are simple.
 
You’ll love it. Your family will love it. People will fall in love.
 
…And they’ll like the cake, too.
 
Almond Cake
 
Almond Cake
Serves 8
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Total Time
2 hr 15 min
Total Time
2 hr 15 min
Ingredients
  1. 1 small to medium orange
  2. 1 lemon
  3. 6 ounces raw almonds
  4. 1 cup all-purpose flour
  5. 1 tablespoon baking powder
  6. 4 eggs
  7. ½ teaspoon salt
  8. 1 ½ cups sugar
  9. ⅔ cup olive oil
  10. Confectioners’ sugar
Instructions
  1. Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
  2. Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
  3. Set oven to 350 degrees, and grease a 9-inch springform pan.
  4. When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
  5. In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
Adapted from NY Times Cooking
Adapted from NY Times Cooking
The Richmond avenue https://therichmondavenue.com/
 

J

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  5. mbkshahla says

    This cake looks absolutely delicious! I have made an orange chocolate cake before where you slow boil the oranges(peel and all) and then puree(similar to this cake). The taste is phenomenal! It sounds strange but so good and the zest is actually so good for you. I also love baking with oil as we are mostly eating dairy-free. Thanks for sharing this recipe. I can’t wait to try it!

    Reply

    • Jasmine says

      That orange chocolate cake sounds amazing! Do you still have the recipe? I agree – the taste was wonderful and we could taste many different layers – even a little bitternest from the lemon zest. Thank you so much for taking the time to stop by and comment, Shahla!

      Reply

  6. Jess says

    It’s such a site, isn’t it? My Pinterest board has racked up quite a few from them, and I did notice this cake. It looks fantastic, so soft and moist. Good job!

    Reply

  9. Roberta Briffa says

    I can’t wait to try this one Jasmine. It’s remind me a lot of Nigella Lawson’s Clementine Cake. These fall recipes are my favourites. I can’t wait to start baking cakes again. It’s still so warm here in Malta I can’t bare to keep the oven on for too long!

    Reply

    • Jasmine says

      I think one of the commenters actually referenced her cake!! I’ll have to try that one as well. Hopefully soon you’ll be baking in no time! 🙂 It’s finally truly cooling down here.

      Reply

      • Roberta Briffa says

        Yes I saw the comment although I don’t think she was referring to Nigella’s cake (Nigella’s doesn’t have any chocolate in it). So I assumed it was something else. Although chocolate orange is one of my go-to combos and sounds absolutely delicious. Here in the Mediterranean we love our citrus!

        Reply

  14. Rhonda Sittig says

    Looks luscious Jasmine! I wonder if I could use almond meal in place of toasting/grinding the almonds (I have a bag of almond meal in the cupboard to finish off!). I love a simple cake that just needs a cup of tea– and this one’s beautiful! Hope all’s well at your house… xo

    Reply

    • Jasmine says

      Hi Rhonda, I definitely think you could!! I remember seeing several people comment about making that change on the original NY Time’s Almond Cake site. Let me know if you do! Hope you’re having a great Wednesday morning!

      Reply

  22. Maggie says

    Beautiful cake. I think I’ve had it or something similar in an Italian cafe I like in the city centre. If this is like that even a little bit I know it would be nothing short of stunning. I love the combination of almond and citrus. Thanks so much for sharing and Happy Fiesta Friday.

    Reply

  23. petra08 says

    I love anything with almonds and this cake looks beautiful. I did a cake not long ago with a whole boiled orange and it is delicious.
    Happy FF 🙂

    Reply

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