A fragrant, citrusy cloud of pure comfort! Thanks to a generous amount of almond flour and freshly squeezed orange juice, this loaf boasts an exceptionally tender, moist crumb. Quick to whip up, it makes the perfect sunny companion to your morning coffee or afternoon tea.
Prep time: 10 minutes
Bake time: 30 minutes at 350°F (180°C)
Difficulty: Easy
Yield: 1 loaf (approx. 8–8.5 inch pan, 6–8 servings)
Ingredients
- 1 unpasteurized/organic orange (zested and juiced)
- 1 ¼ cups (125 g) almond flour (or finely ground almond meal)
- 3 large eggs
- ⅓ cup packed (80 g) raw cane sugar (or light brown sugar)
- ⅓ cup (40 g) all-purpose flour
- ¼ cup / ½ stick (60 g) salted butter, melted and cooled (or unsalted butter + 1 pinch of fine salt)
Instructions
Prep the Oven & Loaf Pan: Preheat your oven to 350°F (180°C). Butter and flour an 8-inch loaf pan, or line it with parchment paper for easy removal.
Melt the Butter: Melt the butter gently in the microwave or a small saucepan and let cool to room temperature.
Beat Eggs & Sugar: In a medium mixing bowl or the bowl of a stand mixer, beat the eggs and cane sugar vigorously for 2 to 3 minutes until pale, thick, and frothy.
Incorporate Dry Ingredients & Butter: Add the almond flour, sifted all-purpose flour, and melted butter (along with a pinch of salt if using unsalted butter). Fold together using a spatula or whisk just until smooth.
Add the Citrus: Finely grate the zest of the entire orange directly into the bowl. Squeeze the juice (approx. ¼ to ⅓ cup) and pour it into the batter. Mix briefly until fully incorporated.
Bake: Pour the batter into the prepared loaf pan.
Bake for 30 minutes at 350°F (180°C), or until the cake is golden on top and a toothpick inserted into the center emerges clean.
Cool & Serve: Let rest in the pan for 10 minutes, then turn out onto a wire rack or serving platter.
Enjoy slightly warm or chilled!
