A little inspiration from Africa and the Caribbean is on its way.
FROM AFRICA & THE CARIBBEAN
Orange Almond Butter Cake from Imma's free African, Caribbean and Southern recipe ebook, structured for the API and classified under Africa because no recipe-country field is provided.
GET EVERYTHING READY
Tick off ingredients as you prepare. Quantities and notes are kept as provided by the recipe source.
0 of 10 ingredients ready
LET’S MAKE SOMETHING GOOD
Preheat the oven to 325°F (160°C) and grease a 10-inch pan.
Beat butter and sugar for 4–5 minutes, until pale and fluffy.
Beat in the eggs gradually. Sift in flour and baking powder, then mix in orange zest, orange juice, almond extract, and vanilla.
Mix until combined and scrape down the bowl.
Pour into the pan and tap it on the work surface to release large air bubbles.
Bake for 45–50 minutes, until a tester comes out clean, then cool on a wire rack.
Dust with powdered sugar or serve with orange curd.
Ingredients retain the source quantities; instructions were normalized and paraphrased for clear structured API data.
The cookbook does not assign a country to this recipe; API country is Africa.
Explore the original recipe collection and its cooking traditions.
View original recipe source ↗A CLOSER LOOK AT YOUR RECIPE
Partial recipe · included ingredients only
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
Calculated automatically from 6 of 10 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.
Not included: cake flour, almond extract, 2–3 tablespoons orange zest, Powdered sugar or orange curd, for serving (optional).
Estimated subtotal · included ingredients only
6 of 10 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.
Amount per original recipe
| Amount per original recipe | % Daily Value* |
|---|---|
| Total Fat 253.8 g | 325% |
| Saturated Fat 151 g | 755% |
| Trans Fat Unavailable | — |
| Cholesterol 1,539.5 mg | 513% |
| Sodium 1,116.3 mg | 49% |
| Total Carbohydrate 311.1 g | 113% |
| Dietary Fiber 0.1 g | 1% |
| Total Sugars 306.2 g | — |
| Includes Added Sugars Unavailable | — |
| Protein 34.3 g | — |
| Vitamin D 5 µg | 25% |
| Calcium 895.8 mg | 69% |
| Iron 5.7 mg | 32% |
| Potassium 549.7 mg | 12% |
A nutrient amount is unavailable when any included ingredient lacks that source value.
* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.
— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.
Daily Value reference: FDA ↗283.495 g edible ingredient. Converted from 10 ounces using a mass unit.
Unsalted butter. USDA source ↗
300 g edible ingredient. USDA portion: 1 cup = 200 g.
White granulated sugar, not brown, icing, or caster sugar. USDA source ↗
250 g edible ingredient. USDA portion: 1 large = 50 g.
Raw whole chicken egg without shell. Unspecified egg sizes need a gram weight. USDA source ↗
Excluded: No quantifiable edible weight or reliable USDA food match is available.
9.2 g edible ingredient. USDA portion: 1 tsp = 4.6 g.
Estimate uses USDA Leavening agents, baking powder, double-acting, straight phosphate. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
62 g edible ingredient. USDA portion: 1 cup = 248 g.
Estimate uses USDA Orange juice, raw (Includes foods for USDA's Food Distribution Program). Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
4.2 g edible ingredient. USDA portion: 1 tsp = 4.2 g.
Estimate uses USDA Vanilla extract. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Excluded: A quantity range or combined measures needs a confirmed edible weight.
Excluded: Optional ingredients and uncertain retained amounts need a confirmed edible weight.
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
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