Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup ground almonds
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Zest of 2 oranges
- Zest of 1 lemon
- 1/2 cup fresh orange juice
- 1/2 teaspoon almond extract
- 1/4 cup milk
Directions
Preheat oven to 350°F (175°C) and lightly grease a round cake pan.
In a mixing bowl, cream butter and sugar until pale and fluffy.
Beat in eggs one at a time, mixing well after each addition.
Stir in almond extract, orange zest, and lemon zest.
In a separate bowl, whisk together flour, ground almonds, and baking powder.
Gently fold the dry ingredients into the wet mixture, alternating with milk and orange juice, until just combined.
Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Dust with powdered sugar before serving.
Frequently Asked Questions
How should I properly store leftover Citrus and Almond Pudding Cake to keep it fresh?
The Citrus and Almond Pudding Cake should be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. Because it's a moist pudding cake, refrigeration can sometimes slightly dry it out, so consider letting it sit at room temperature for 30 minutes before serving if chilled.
Can I substitute the oranges and lemons in this recipe with other citrus fruits?
Yes, you can substitute the zest of the 2 oranges and 1 lemon with other bright citrus like mandarins or grapefruit for a different flavor profile. However, the acidity level in the juice component (which is currently 1/2 cup) might vary, so taste your citrus blend before adding the liquid to ensure the balance remains correct.
My cake batter seems too thick after mixing the flour and almonds; is this normal for this pudding cake?
It is normal for this recipe to have a slightly thicker batter because of the high ratio of ground almonds to all-purpose flour. Ensure your butter and sugar were creamed properly and the eggs were fully incorporated before adding the dry ingredients; this batter should be dense but still spreadable in your prepared round cake pan.
