Orange and almond loaf cake with maple syrup recipe

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serves: 8
Skill: easy
Cost: cheap
Prep: 40 min
Cooking: 30 min
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  • 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.

    Top tip for making Orange and almond loaf cake with maple syrup

    You could try this recipe with lemon instead!

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