A Delicate Fusion of Almond and Citrus

Ingredients:

• 1 cup almond flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1/4 cup fresh orange juice

For the Orange Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh orange juice
• Orange zest for garnish

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
3. In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract, orange zest, and fresh orange juice.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan and spread it evenly.

Baking:

1. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the Orange Glaze:

1. In a bowl, whisk together powdered sugar and fresh orange juice until smooth.
2. Once the cake has cooled, drizzle the orange glaze over the top.
3. Garnish with additional orange zest for a burst of citrus flavor.
4. Serve and savor the delicate fusion of almond and citrus in this French Almond Orange Cake!

Prep Time: 15 minutes | Baking Time: 35-40 minutes | Cooling Time: 1 hour | Total Time: 1 hour 55 minutes
Yield: 8-10 servings

Ingredients:

• 1 box white cake mix
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 3/4 tsp salt
• 1 1/3 cups water
• 1/8 cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp almond extract
• 4 large egg whites
• 1 cup sour cream
• Raspberry jam for filling

Almond buttercream frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 tsp almond extract
• 2-4 tbsp heavy cream or milk

Directions:

1. Preheat oven to 325°F (165°C).
2. Line a muffin tin with cupcake liners.
3. In a large bowl, mix the cake mix, flour, sugar, and salt.
4. Add water, oil, vanilla extract, almond extract, and egg whites, mixing until smooth.
5. Fold in sour cream.
6. Fill cupcake liners half full with batter.
7. Bake for 18 minutes, or until a toothpick comes out clean.
8. Allow to cool.
9. Once cooled, cut a small hole in the center of each cupcake and fill with raspberry jam.
10. For the frosting, beat butter until creamy.
11. Gradually add powdered sugar and almond extract.
12. Add cream as needed to achieve desired consistency.
13. Pipe onto cupcakes.
14. Garnish with fresh raspberries or almond slices if desired.

Prep Time: 30 minutes | Cooking Time: 18 minutes | Total Time: 48 minutes
Kcal: 380 kcal | Servings: 24 cupcakes