Candied Orange Olive Oil Cake (Print)

Moist olive oil cake with candied oranges and a vibrant citrus glaze, ideal for afternoon indulgence.

# Components:

→ Candied Oranges

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

→ Cake

04 - 2 cups all-purpose flour
05 - 1½ teaspoons baking powder
06 - ½ teaspoon baking soda
07 - ½ teaspoon salt
08 - 1 cup granulated sugar
09 - Zest of 1 orange
10 - 3 large eggs, room temperature
11 - ¾ cup extra virgin olive oil
12 - ¾ cup whole milk, room temperature
13 - 1 teaspoon vanilla extract

→ Citrus Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh orange juice
16 - 1 tablespoon fresh lemon juice

# Directions:

01 - In a large skillet, combine 1 cup sugar and 1 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves. Add orange slices in a single layer. Simmer gently for 20 to 25 minutes, flipping occasionally, until translucent and tender. Transfer slices to a parchment-lined tray to cool.
02 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large mixing bowl, combine sugar and orange zest. Rub together to release oils. Whisk in eggs until pale and thick. Slowly stream in olive oil, whisking constantly.
05 - Add half the dry ingredients to the wet mixture, followed by half the milk and the vanilla. Repeat with remaining dry ingredients and milk, mixing until just combined.
06 - Arrange a layer of candied orange slices on the bottom of the prepared pan. Pour batter over the oranges and smooth the top. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
08 - Whisk together powdered sugar, orange juice, and lemon juice. Drizzle over cooled cake. Decorate with reserved candied oranges if desired.

# Expert Advice:

01 -
  • The candied oranges transform into these jewel-like little treasures that stay tender and glow when light hits them just right.
  • Olive oil keeps the crumb impossibly moist for days, which means you can actually bake this ahead without stress.
  • It's elegant enough for guests but humble enough that nobody needs to know you're not a pastry chef.
02 -
  • Room temperature ingredients aren't a suggestion—cold eggs and milk will make your batter look curdled and your cake can end up dense.
  • Don't skip the gentle candying process; rushed oranges will be bitter and tough, but slow-simmered ones become almost translucent and sublime.
03 -
  • Blood oranges create a stunning deep pink cake if you want to shift the drama level up—they're slightly more bitter, which actually balances the sweetness beautifully.
  • If your milk isn't at room temperature, the batter will seize slightly; just whisk it smooth and don't stress about it—the cake won't know the difference.
Back