Candied Orange Olive Oil Cake (Printable Version)

Moist almond flour cake highlighting olive oil and sweet candied oranges for a flavorful dessert.

# Ingredient List:

→ 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 1/2 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

→ Garnish

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. Add orange slices in a single layer. Simmer gently for 20-25 minutes, turning occasionally, until translucent. Remove from syrup and let cool on a parchment-lined tray.
02 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
03 - Arrange cooled candied orange slices on the bottom of the prepared pan, overlapping slightly if needed.
04 - In a large bowl, whisk together almond flour, gluten-free flour, baking powder, and salt.
05 - In another bowl, beat eggs and 3/4 cup 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 ingredients into the wet mixture until just combined.
07 - Pour batter over the candied oranges, smoothing the top with a spatula.
08 - Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool in the pan for 10 minutes, then invert onto a serving plate. Peel off parchment paper.
10 - Dust with powdered sugar and garnish with fresh mint leaves if desired. Serve at room temperature.

# Expert Tips:

01 -
  • Naturally gluten-free thanks to almond flour, without sacrificing texture or flavor
  • The extra-virgin olive oil creates an incredibly moist crumb that stays fresh for days
  • Candied orange slices add a stunning visual presentation and sweet-tart flavor
  • Perfect balance of nutty, citrus, and subtly fruity notes from the olive oil
  • Medium difficulty means it's achievable for home bakers while still feeling special
02 -
  • Always invert the cake onto your serving plate while still slightly warm—this prevents the candied oranges from sticking to the parchment
  • Save the leftover candying syrup and use it to sweeten cocktails, drizzle over yogurt, or brush onto other cakes for extra moisture
  • Slice the oranges as uniformly thin as possible (about 1/8 inch) for even candying and a more professional appearance
  • Don't skip the orange zest in the batter—it amplifies the citrus flavor throughout the entire cake
  • For the cleanest slices, use a sharp serrated knife and wipe it clean between cuts
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