Candied Orange Olive Oil Cake (Print View)

Moist cake with olive oil, almond flour, and sweet candied oranges offers a fragrant, tender texture.

# Components:

→ Candied Oranges

01 - 2 medium oranges, thinly sliced
02 - 1 cup granulated sugar
03 - 1 cup water

→ Cake Batter

04 - 2 cups almond flour
05 - 1/2 cup gluten-free all-purpose flour blend
06 - 1.5 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 3 large eggs, room temperature
09 - 3/4 cup granulated sugar
10 - 1/2 cup extra-virgin olive oil
11 - 1/2 cup plain Greek yogurt
12 - Zest of 1 orange
13 - 1 teaspoon vanilla extract

→ For Serving

14 - Powdered sugar for dusting
15 - Fresh mint leaves

# Directions:

01 - Combine 1 cup sugar and 1 cup water in a medium saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves completely. Add orange slices in a single layer and simmer gently for 20-25 minutes, turning occasionally, until translucent. Transfer candied slices to a parchment-lined tray to cool.
02 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
03 - Place cooled candied orange slices on the bottom of the prepared pan, overlapping slightly for visual appeal.
04 - In a large bowl, whisk together almond flour, gluten-free flour blend, baking powder, and salt.
05 - In another bowl, beat eggs and sugar until pale and slightly thickened, approximately 2-3 minutes. Whisk in olive oil, Greek yogurt, orange zest, and vanilla extract until smooth.
06 - Gently fold the dry ingredient mixture into the wet mixture until just combined, being careful not to overmix.
07 - Pour batter over the candied oranges and smooth the top with a spatula.
08 - Bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a serving plate and remove parchment paper.
09 - Dust with powdered sugar and garnish with fresh mint leaves if desired. Serve at room temperature.

# Expert Advice:

01 -
  • It's naturally gluten-free without tasting like a compromise, staying moist and tender thanks to almond flour and Greek yogurt working together.
  • The candied orange topping creates this glossy, jewel-like appearance that makes people think you spent hours when the whole thing takes about an hour and a half.
  • Olive oil gives the cake a subtle richness that keeps it from feeling heavy, making it perfect for afternoon tea or as a light ending to dinner.
02 -
  • Room-temperature eggs are non-negotiable—they incorporate into the sugar and create that pale, airy base that gives the cake its tender texture instead of density.
  • Don't rush the candying process by turning up the heat; the oranges need a gentle simmer to become translucent and lose their bitterness, and high heat just turns them rubbery and dark.
  • The moment you flip this cake is when you discover whether the candied oranges stuck properly to the pan—use a pan you trust and don't skimp on the greasing.
03 -
  • A microplane is the only tool that should touch your orange zest—it captures just the colored oils without the bitter white pith, and makes an actual difference in the final flavor.
  • If your candied oranges stick stubbornly to the pan, run a thin knife around the edges before flipping, and don't panic if one slice separates—just press it gently back into place on top of the cake.
Return