Sugar and Seeds Bakery
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Picture
Almond and Orange Cake
Makes a two-layer 8-inch cake
 
Batter:
  • 1 2/3 cup almond meal
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 cup butter
  • 3/4 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1 1/3 cup almond milk
  • Zest of one orange
 
Directions:
  1. Grease two 8-inch pans and line bottoms and sides with parchment paper
  2. Sift together all dry ingredients
  3. Mix together all wet ingredients in a separate bowl 
  4. Mix wet ingredients into dry ingredients until well combined. Add orange zest and mix until combined.
  5. Pour batter into two prepared pans and bake at 350°F for 25-30 minutes or until a toothpick comes out clean.
  6. Let cool and top with whipped cream, frosting, or powdered sugar

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  • Home
  • Photos
    • Cake Photos
    • Cupcake Photos
    • Cookie Photos
    • Pie and Tart Photos
  • Orders
  • Recipes
    • Cupcakes >
      • Vanilla Cupcakes with Chocolate Frosting
      • Lemon Cupcakes with Lemon Buttercream Frosting
      • Colorado Cupcake Bomb
      • Ginger Binger Cupcakes
    • Cakes >
      • Horchata Cake
      • Maple Pecan Swiss Roll
      • Orange and Almond Cake
      • Pumpkin Anise Bundt Cake
    • Cookies, Muffins and Scones >
      • Apple Muffins
      • Gluten-Free Orange and Quinoa Muffins
      • Olive Oil, Honey, and Seed Muffins
      • Pumpkin Anise Muffins
      • Apricot and Almond Muffins
      • Mexican Chocolate Cookies
      • Chai Ginger Cookies
      • Lemon Lime Sugar Cookies
      • Gluten-Free Peanut butter cookies
      • Lemon Cranberry Scones
      • Earl Grey Scones
    • Tarts, pies and other sweets >
      • Lemon Tart
      • Plum Tart with Butter Sage Crust
      • Creme brulee
      • Pear, Apple, Date, and Walnut Pie