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Winter Citrus Cake

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Bursting with tangy-sweet citrus flavor, this cake will brighten any gathering during the winter holidays. It's the perfect treat to enjoy as part of a relaxed holiday breakfast or brunch. We add orange zest and lemon zest to the batter, then just before serving, top the dessert with thin slices of blood oranges and navel oranges. Blood oranges are slightly sweeter than regular ones, with a floral taste and hints of raspberry. The batter includes almond flour, which helps produce exceptionally moist and tender results. 

Prep Time 25 minutes
Cook Time 25 minutes
Servings 8 to 10

Ingredients

  • 1 1/2 cups (5 oz./144 g) almond flour
  • 1 1/3 cups (5 1/2 oz./160 g) all-purpose flour
  • 1 3/4 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
  • 1 1/2 cups (10 1/2 oz./300 g) granulated sugar
  • 4 eggs, beaten
  • 1 Tbs. grated orange zest
  • 1 1/2 tsp. grated lemon zest
  • 1 Tbs. vanilla extract
  • 2 blood oranges, navel oranges or a combination, or other citrus of choice, peeled if desired and thinly sliced
  • Confectioners’ sugar for dusting

Directions

Preheat an oven to 375°F (190°C). Grease the bottom and sides of a 2 1/2-quart (2.5-l) round French oven with nonstick cooking spray.

In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs and beat until just combined, about 30 seconds, stopping the mixer to scrape down the sides of the bowl as needed. Add the orange zest, lemon zest and vanilla and beat until combined, about 10 seconds. Stop the mixer and scrape down the sides of the bowl. With the mixer on medium-low speed, add the flour mixture in 2 additions and beat until just combined.

Pour the batter into the prepared pot and bake until a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes, covering the pot loosely with aluminum foil if the cake starts to brown too quickly.

Transfer the pot to a wire rack and let cool for about 20 minutes, then invert the cake onto a platter. Let cool for 10 minutes more. Just before serving, top the cake with the sliced oranges and dust with confectioners’ sugar. Cut the cake into slices and serve warm or at room temperature. Serves 8 to 10.

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