AmericanMedium · Room Temperature
Orange, Almond, and Yogurt Cake
A tender, fragrant cake where bold orange zest meets nutty almond meal and creamy yogurt. This is not an afterthought dessert — it is the kind of plate that demands you reconsider where dinner ends and sweetness begins.
Prep
20 min
Cook
40 min
Rest
10 min
Total
1h 10m
Method
Prepare
1
Preheat your oven to 180°C (350°F). Grease an 8-inch round cake pan and line the base with parchment paper.
2
Zest the orange directly into a small bowl. Add 1 tablespoon of fresh orange juice to the same bowl. Set aside.
Mix the Batter
3
In a large bowl, beat the softened butter and white sugar with a StandMixer or hand whisk until pale, light, and fluffy, about 4 minutes.
4
Add the eggs one at a time, beating well after each addition until the mixture is smooth and emulsified.
5
Fold in the plain yogurt until fully incorporated.
6
Add the orange zest and juice mixture. Fold gently to distribute the citrus evenly through the batter.
Add Dry Ingredients
7
In a separate bowl, whisk together the all-purpose flour, ground almond, baking powder, and fine salt.
8
Fold the dry ingredients into the wet batter in two additions, using a wide spatula and working gently. Stop as soon as no dry streaks remain — do not overmix.
Bake
9
Pour the batter into the prepared pan and smooth the top with an offset spatula.
10
Bake for 35 to 40 minutes, or until the top is deep golden and a skewer inserted into the center comes out clean.
Glaze and Finish
12
Whisk together the yogurt for the glaze and powdered sugar until smooth and slightly thick.
13
Spread the yogurt glaze over the cooled cake in an even, generous layer.
14
Finish with a final pinch of orange zest over the glaze. Slice and serve.
E
Nutri-Score
Least favorable
A–E · lower is better · score 19
Calories
508
per serving
High in saturated fat · 15gHigh in sugar · 36gCalorie-dense · 508 kcal
Protein
10g
Carbs
55g
Fat
29g
Sat. fat
15g
Fiber
3g
Sugar
36g
Sodium
298mg
Vegetarian
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · complete match
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.7m³
Land
23Pt
Runoff
0.05g P
Unsalted butter, softened drives 45% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
2
Umami
6
Sweet
3
Salty
4
Sour
3
Bitter
0
Spicy
Textures
TenderMoistCreamy
Aromas
CitrusNuttyDairy
Kitchen Equipment
Primary Tool
Stand MixerCounter FootprintMedium
Safety & Storage
Cooking Temperature
Preheat oven to 180°C (350°F) and verify with oven thermometer. Bake 35-40 minutes until deep golden and skewer inserted in center comes out clean. Cool in pan 10 minutes before transferring to wire rack.
Cross Contamination
Thoroughly clean StandMixer, bowls, and utensils between uses. The almond meal creates residue that can contaminate subsequent batters if equipment is not properly washed.
Storage
Refrigerate cake within 2 hours due to dairy content (yogurt glaze and butter). Store in airtight container for up to 4 days. Bring to room temperature 30 minutes before serving for optimal texture.
Shelf Life
Best consumed within 24-48 hours for peak freshness of the yogurt glaze. The dairy glaze may weep moisture after 2-3 days refrigeration.
Allergen Warning
This recipe contains multiple priority allergens (milk, eggs, tree nuts, wheat). Clearly label all baked goods and inform guests of allergen content before consumption.
Handling
When zesting orange, avoid the bitter white pith beneath the zest. Use proper zester to achieve fine, even strands that distribute properly through batter without creating bitter pockets.
Equipment Safety
Secure StandMixer bowl before operation. When beating butter and sugar for 4 minutes, ensure bowl is locked in place and mixer is on stable surface to prevent tipping.
High Risk Population
Eggs are fully baked in this recipe which eliminates raw egg risk. However, dairy content and nut content make this unsafe for those with severe allergies. Not recommended for immunocompromised individuals without verified ingredient safety.
Pro Tips
Technique
Don't skip the zest—use a microplane and zest only the colorful outer skin, never the bitter white pith. That citrus oil is what makes this cake sing, and there's no compensating for it once it's gone.
Substitution
No ground almond on hand? Finely ground pistachios or hazelnuts work beautifully here, though the flavor shifts from gentle and nutty to something with more edge—personally, I won't stop you.
From the chef
Every time someone tells me cake has no place at dinner, I bring out this orange and almond number and watch their argument crumble—literally. The citrus zest doesn't just perfume the batter; it wakes up your palate between bites, while the almond meal keeps everything tender and just honest enough to sit comfortably alongside whatever savory thing you've got happening on the plate. And that yogurt glaze? That's my rebellion dressed up as restraint—tangy, barely sweet, and the only finish this cake needs.
TagsCitrusNuttyDairySweetBakingOrangeAlmondYogurt
AllergensMilkEggsTree NutsWheat
Source: generated · June 9, 2026