Orange and almond loaf cake with maple syrup Recipe

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40 min


30 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This tangy orange and almond loaf cake is the perfect afternoon treat to share with friends or for a quick snack when the kids get home from school. The loaf is made with a soft, orange-infused sponge and a crisp flaked almond topping, great for sharing. Drizzle the top of your cake with maple syrup for a glossy finish and the maple syrup will also keep the sponge nice and moist – bonus. You can store this loaf cake in an airtight container and it will keep for up to 3 days, but we bet it won’t last that long anyway!


  • 200g plain flour
  • 200g butter
  • 200g caster sugar
  • 1-2tsp baking powder
  • 4 med eggs
  • 2tsp orange essence
  • Zest of 1 large orange or peel mix
  • For decoration:
  • Flaked almonds
  • Maple syrup (optional)


  • Preheat oven 180C/350F/Gas Mark 4 and line a loaf tin with greaseproof paper.

  • In a large mixing bowl mix all of the ingredients together with an electric hand whisk until combined.

  • Pour the mixture into the loaf tin and sprinkle the top with flaked almonds.

  • Bake in the oven for 30 mins, once it begins to brown, cover in greaseproof paper so it continues to bake but doesn’t continue to brown. Bake for a further 10-15 mins until springy to touch. Push a skewer through the center of the loaf to double check it’s cooked the whole way through. If it comes out clean, it’s done.

  • Take out of the oven and leave to cool on a wire rack. Whilst it’s warm, drizzle with maple syrup to soak the top of the sponge a little. This will also give it a nice shine.

  • Cut into thick slices and serve with a warm cuppa or ice cream for dessert.

More Recipe Ideas

Top Tip

You could try this recipe with lemon instead!