This Winter Citrus Almond Cake With Yogurt & Mint recipe is an easy winter cake that can be enjoyed with coffee or tea. Make it when citrus is in season! This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.Jump to Recipe
You know what gets me through a dark, dreary, wet February? Baking. Baking cookies. Baking bread. Baking biscotti. But you know what my favorite thing to bake is? Yup – you guessed it…cake! It gives me an excuse to get off the couch from binge watching TV, to heat up the house with the oven, and to get my creative ideas flowing endless flavor combinations. So I couldn’t be more excited to have this post made in partnership with Bob’s Red Mill because their numerous flour (and baking ingredients in general) make it even easier to get the creative ideas flowing by trying out different flour flavor profiles. I decided to focus on their almond flour for this cake because I’ve used it many times before to make super tender blueberry muffins so I knew that the flour would do the same to this cake.
I used to be obsessed with blood oranges this time of year but cara cara oranges have stolen my heart these days!
This winter citrus almond cake is perfect in it’s simplicity – it’s for weekend snacking, not big special occasions.
This versatile cake can be topped with plain yogurt or whipped cream (depending on how sweet you want your toppings), fresh citrus (I also added a few pomegranate seeds for color but it honestly didn’t need them), a touch of fresh mint, and a sprinkle of powered sugar. The cake itself isn’t over sweet but may be a touch too much for breakfast (at least to my liking) so I like to enjoy this as a snack cake with tea. A strong mint or earthy roobis would be a perfect accompaniment.
I went a little crazy with the different orange varieties when photographing this – tangerines, cara cara, and blood oranges. If you don’t feel like buying 3 different varities (I get it) then I’d recommend snagging the cara cara if you can. They have a slight red hue to them and they always seem to taste the perfect amount of sweet to me.
This Winter Citrus Almond Cake With Yogurt & Mint recipe is an easy winter cake that can be enjoyed with coffee or tea. Make it when citrus is in season! Recipe adapted from an Alison Roman recipe.
- 1 cup Bob’s Red Mill almond flour
- 3/4 cup Bob’s Red Mill all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp orange zest
- 3/4 cup unsalted butter room temperature (+ more for greasing)
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp almond extract
- 1/2 Tbsp powdered sugar
- plain yogurt for serving
- fresh orange segments for serving
- mint for serving
Preheat oven to 375 degrees and grease a 9 inch round cake pan with butter.
Whisk together almond flour, all-purpose flour, salt, and orange zest in a medium mixing bowl. Set aside.
Using a stand mixer fitted with the paddle attachment, beat together the beat together the butter and sugar on medium-high until light and fluffy.
Add the eggs, one at a time, beating between each addition until completely incorporated. Increase speed and beat until mixture has doubled in size and is pale, about 5 minutes.
Fold in the flour mixture just until incorporated.
Transfer batter to prepared cake pan and bake for 30 minutes or until the top browns. Remove from oven and let cool. Dust with powdered sugar.
To serve, dollop with yogurt, fresh citrus, and mint.