Almond Orange Cake

by Julia · Published August 18, 2015 · Updated August 18, 2015

Triple-layer Almond Cake with Almond and Orange Zest Buttercream Filling and Frosting with a Toasted Almond and Tangerine Slice Garnish

We were invited to a party! If there’s a party, count me in. Our neighborhood is a wonderful collection of people from different walks of life, cultures, and ages. So when our friends who own and operate the coffee roasterie invited us for paella, we didn’t need to be asked twice!

Considering the menu, I thought something Mediterranean would be a lovely complement.

This cake went together very well and the results were worth the effort.

One of the ingredients of my Almond Layer Cake calls for 1.5 sticks/170gr room temperature butter cubes.

Since I wanted the cake to be white and not yellow (due to the egg yolks), I needed six egg whites. I love that I can count on my Homer Laughlin Fiesta Dinnerware at every step of the baking process.

Into the egg whites, I added room temperature milk, almond extract, and a bit of clear vanilla extract.

Once the cake rounds were baked and cooled, it was time for construction. I really love this step since there are so many options. Warning – a cake build can go terribly wrong at this point if the filling is too unstable and the baker doesn’t shore it up with a few dowels.

After smoothing on the almond buttercream, I added orange zest. It was too wet and it clumped up… it tasted good and next time I will simply incorporate the zest directly into the buttercream for the filling.

While the cake sat in the fridge to firm up after the crumb coat, I added orange zest directly into the buttercream – it was the perfect balance of sweet and tangy and the flavors are an amazing combination!