Orange Almond Cake

Notes

• Frost with “Orange Blossom” variation of American Buttercream.

Ingredients

• 4 cups plus 2 tablespoons flour
• 3 teaspoons baking powder
• 1 and ¼ teaspoons salt
• ¾ cup butter, softened
• 2 and ½ cups plus 2 tablespoons sugar
• ¼ cup plus 2 tablespoons oil
• 2 teaspoons vanilla
• 1 teaspoon almond extract
• 3 tablespoons finely grated orange zest
• 2 egg whites 3 eggs
• ½ cup fresh-squeezed orange juice
• 1 and ½ cups full fat plain yogurt
• 1 tablespoon powdered sugar, optional garnish
• 3 tablespoons sliced almonds, optional garnish

Steps

1. Preheat the oven to 350 degrees Fahrenheit, then lightly grease and flour three 8-inch round cake pans.
2. Mix together the flour, baking powder, and salt in a separate bowl and set it aside.
3. In a large mixing bowl cream together the butter, sugar, and oil at medium low speed until the mixture is smooth, about 2-3 minutes of mixing. Add the vanilla extract, almond extract, orange zest, egg whites, and the eggs and mix until incorporated. Add the orange juice and mix until smooth.
4. Add the flour mixture in three separate additions, alternating with the plain yogurt, until both have been added and the batter just becomes smooth.
5. Evenly distribute the cake batter between the three pans. Place the pans in the oven and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Remove the pans from the oven and allow to cool for 10 minutes before removing the cakes from the pans and setting them on a wire rack to cool completely.
7. Once the cake has cooled completely, spread the icing between the cake layers and then sprinkle the top of the cake with the sliced almonds and powdered sugar. Garnish with edible flowers and serve.