Almond-Orange Cake

Almond-Orange Cake

Top a pleasant citrus cake with orange marmalade, sweetened whipped cream and crunchy almonds.

Prep Time

30

Minutes

Total Time

2:35

Hrs:Mins

Makes

12

servings

Cake
1
cup slivered almonds
2
cups Gold Medal® all-purpose flour
1
cup granulated sugar
1/2
cup butter or margarine, softened
1
cup fresh orange juice
1 1/2
teaspoons almond extract
2
teaspoons baking powder
1
teaspoon salt
2
eggs
1/2
cup orange marmalade
Garnish
3/4
cup whipping cream
2
tablespoons powdered or granulated sugar
1/3
cup slivered almonds, toasted*
Orange twist, if desired
  1. Heat oven to 350°F (or 325°F if using dark or nonstick pan). Spray 9-inch springform pan with cooking spray. In food processor or blender, place 1 cup almonds; cover and process until almonds are finely ground. In large bowl, beat almonds and remaining cake ingredients except marmalade with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into pan.
  2. Bake 45 to 55 minutes or until top is evenly dark golden brown and cake springs back when touched lightly in center.
  3. Cool in pan 10 minutes. Remove side of pan. Spread marmalade over top of cake. Cool completely, about 1 hour.
  4. In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spoon or pipe whipped cream around edge of cake; sprinkle 1/3 cup almonds over whipped cream. Refrigerate until serving. Garnish with orange twist.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.
Kitchen Tips
Use a knife dipped in warm water to cut the cake easily.
Instead of beating whipping cream and powdered sugar, you can use whipped cream topping from an aerosol can.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 180),
  • Total Fat 19g
    • (Saturated Fat 9g,
    • Trans Fat 1/2g),
  • Cholesterol 70mg;
  • Sodium 350mg;
  • Total Carbohydrate 48g
    • (Dietary Fiber 2g,
    • Sugars 28g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.