Potluck Recipes‎ > ‎

Almond Cake or Muffins

posted Mar 26, 2017, 5:13 PM by Chris Bradberry   [ updated Mar 29, 2017, 8:33 AM ]
This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. 


  • 1 small to medium orange
  • 1 lemon
  • 6 ounces raw almonds
  • 1 cup all-purpose flour (or substitute 1 cup almond flour)
  • 1 tablespoon baking powder
  • 4 eggs (add 2 eggs if you use almond flour)
  • ½ teaspoon salt
  • 1 ½ cups sugar
  •  cup olive oil
  •  Confectioners’ sugar


  1. Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
  2. Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
  3. Set oven to 350 degrees, and grease a 9-inch springform pan, or use a muffin pan with paper cups.
  4. When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
  5. In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour, for the cake and 30 minutes for the muffins. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.