Easy Almond Orange Cake with Cream Cheese Frosting GF

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Ingredients

5 eggs
1 cup cane sugar
1/4 cup oil (light olive oil is my fave)
1/4 cup orange juice
2 tablespoons orange zest
2 teaspoons vanilla extract
1/4 teaspoon almond extract
3-3/4 cups almond flour
1/4 cup tapioca flour
2-1/4 teaspoon baking powder
1/4 teaspoon salt

Orange Cream Cheese Frosting:

12 ounces cream cheese
1/3 cup butter
1 teaspoon vanilla extract
1 tablespoon orange zest
1/2 teaspoon lemon juice
1/4 teaspoon orange extract
2 cups powdered cane sugar

Instructions

Orange Cakes:

Zest two medium or large oranges. Then, juice one of the oranges for at least 1/4 cup of juice and set aside.
Preheat your oven to 350°F (175°C) and grease three 6-inch round, or two 8-inch round cake pans. Line the bottoms with parchment paper and spray with non-stick.
In a large mixing bowl, a stand mixer, add the wet ingredients, including eggs, oil, orange juice, fresh orange zest, vanilla extract, and almond extract. Mix until well combined.
Add the dry ingredients, including almond flour, tapioca flour, baking powder, and salt. Mix just until combined.
Pour batter evenly between the prepared cake pans and smooth the tops with a spatula. Then tap the pans gently to remove any air bubbles.
Bake in the preheated oven for 24-28 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Orange Cream Cheese Frosting:

In a large bowl, beat the cream cheese, butter, vanilla extract, orange zest, lemon juice, orange extract, and optional natural orange food coloring together until smooth and creamy.
Gradually add the powdered cane sugar to the cream cheese mixture, beating until smooth and fluffy.

Toasted Almonds (optional):

Bring a non-stick frying pan to medium-high heat. Melt one teaspoon of butter and add in 1/2 cup of sliced almonds. Sprinkle with several pinches of salt. Once they begin to toast, continuously stir them until they're lightly golden. Remove them from the heat immediately because they can burn quickly. Spread on a paper-towel-lined plate and allow to cool.

Cake Assembly:

Place one cooled cake layer on a serving plate. Spread a layer of frosting over the top.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Gently tilt the cake and press the toasted almonds into the bottom 1/3 of the frosted cake.
Place the peeled orange slices in a pinwheel shape on top of the cake to make a large flower. Add fresh mint leaves as the flower leaves.
Add a few toasted almonds towards the center of the orange slice flower and in between the slices.
Allow to chill and set in the fridge until ready to serve.

Video

Notes

Orange Zest: For best results, be careful only to grate the outer layer of the orange peel and avoid going into the white pith layer, which tastes bitter.

Frosting Consistency: If the frosting is too thick, you can add a little milk or cream to thin it out. If it's too thin, add more powdered sugar until you reach your desired consistency.

Orange Flavor: You can add a few more drops of orange extract to the frosting if you prefer a stronger orange flavor.

Fresh Orange Garnish: Be sure to remove excess juice from the orange slices before placing them on top of the frosted cake. Simply blot them with a towel before placing.

Did you make this recipe?Please let me know in the comments below how it turned out :)