Almond Cake with Orange

Have your cake and eat it, too.

Total Time:
Level: Easy
Serves: 6-8
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  • 1 stick unsalted butter, softened, plus more for pan
  • ½ c. cake flour, plus more for pan
  • 1 c. fine yellow cornmeal
  • 1 tsp. baking powder
  • ¼ c. almond paste, grated
  • 1¼ confectioners' sugar, plus more for dusting
  • ½ tsp. pure vanilla extract
  • 2 large whole eggs
  • 4 large egg yolks
  • ¼ c. sour cream
  • orange slices and/or segments, for garnish
  • 1 c. freshly whipped cream (from about ½ cup heavy cream)


  1. Heat oven to 350°F. Butter and flour an 8-inch round cake pan.
  2. Whisk together cornmeal, flour, and baking powder, and set aside.
  3. Beat butter and almond paste with an electric mixer on high speed until smooth, about 5 min. Reduce speed to low and slowly add sugar. Mix until thoroughly combined and pale and fluffy.
  4. Raise speed to high and add vanilla, then eggs and yolks one at a time. Mix until well combined. Reduce speed to medium and add sour cream and dry ingredients. Mix until just incorporated.
  5. Pour into pan and smooth surface with a spatula. Bake in lower third of oven until golden and pulling away from sides of pan, 35 min.
  6. Let cool in pan on a wire rack. Just before serving, turn out cake from pan. Line a serving plate with orange slices and set cake on top. Sift more sugar over cake, dollop with whipped cream, and garnish with more orange segments.

459 cal, 28 g fat (15 g saturated), 6 g protein, 47 g carb, 30 g sugar, 3 g fiber, 119 mg sodium, 222 mg cholesterol per serving

This story originally appeared in the December 2015 issue of Dr. Oz The Good Life.

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