Orange and Almond cake with Orange Blossom buttercream


A really easy cake, fine and delicious. The orange blossom buttercream is so good and has such an aroma that you will like to use it in every cake and cupcakes!

After this long holiday break without posting on the blog, I am back and totally renewed with lots of new recipes and ideas that I hope you enjoy. And this cake is one of the first ones, a tribute to the Mediterranean sea with 100% natural and local ingredients. If you want to discover the details of my little Mediterranean homenage, continue reading!


After my 2 wonderful weeks in Croatia I thought I had to create a sweet that tributes all the amazing Mediterranean coast, where I also come from. So I thought about which are the best ingredients to represent the coast and I came to those: citrics and almonds.


And this is what I basically wanted to show with this easy cake. The orange is the main ingredient of this cake, and of course, its delicate blossom, that floods our country with its delicious essence. The almond is the perfect partner for the orange and another fruit that grows abundantly in our lands, and without any doubt, the queen of many of our sweets.



The orange blossom buttercream is so fine and yummy that you must try it. It will combine well with any kind of cake in case you don’t like orange or almond. Ah! and pay attention to the decoration, it is super Mediterranean as well, with the rosemary sprigs. And it is also very easy to do, this time you cannot say you can’t do it!


Orange and almond cake with orange blossom buttercream

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Serves: 8-10
Cooking Time: 30 min. Total 1h 15min


  • For the cake:
  • 400 g flour
  • 150 g ground almond
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 400 g white sugar
  • 120 ml olive oil
  • 1 tsp almond extract
  • grated zest from 2 oranges
  • 2 egg whites + 3 eggs
  • 120ml fresh squeezed orange juice
  • 300 g plain full fat yogurt
  • For the orange blossom buttercream:
  • 115 g butter at room temperature
  • 550 g icing sugar
  • 1/2 tsp vanilla extract
  • 3 Tbsp orange blossom water
  • For decoration:
  • 50 g sliced almonds
  • 1 Tbsp icing sugar
  • 2 rosemary’s sprigs
  • Some fresh flowers



Preheat the oven at 180ºC and fat a 3 spring forms of 8″. Sprinkle with some flour.


In a bowl, sift flour, and mix with baking powder, salt and powdered almond. Left aside.


In a large mixer bowl, beat the oil with the sugar until soft and fluffy. Add eggs and egg whites, orange zest and juice and almond extract. Mix well until incorporated.


Stir in flour mixture and yogurt in 3 or 4 additions, alternating flour and yogurt and starting and finishing with flour mixture.


Bake for about 45 minutes or until a wood toothpick comes out clean. Let it to cool in a wire rack.


For the buttercream, beat butter with icing sugar until fluffy. Add vanilla extract and orange blossom water and whip add high speed until getting the desired texture.


Assemble the cake spreading the buttercream between the cake layers. Top it with almond slices and sprinkle with icing sugar.

Sweet dreams

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