Candied Orange Olive Oil Cake (Print)

Moist olive oil cake with almond flour and sweet candied oranges, perfect for a light treat.

# 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 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 - In a medium saucepan, combine 1 cup granulated sugar and 1 cup water. 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 slices become translucent. Remove from syrup using a slotted spoon and cool on a parchment-lined tray.
02 - Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking oil or butter and line the bottom with parchment paper.
03 - Arrange cooled candied orange slices on the bottom of the prepared pan, overlapping slightly to create an even layer.
04 - In a large mixing bowl, whisk together 2 cups almond flour, 1/2 cup gluten-free flour blend, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt until evenly distributed.
05 - In another bowl, beat 3 eggs and 3/4 cup granulated sugar with an electric mixer until pale and slightly thickened, approximately 2-3 minutes. Whisk in 1/2 cup extra-virgin olive oil, 1/2 cup Greek yogurt, orange zest, and 1 teaspoon vanilla extract until smooth and fully incorporated.
06 - Gently fold the dry ingredient mixture into the wet mixture using a spatula until just combined. Do not overmix.
07 - Pour batter evenly 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. Cool in the pan for 10 minutes.
09 - Invert the cooled cake onto a serving plate and carefully peel off the parchment paper. Allow to cool completely at room temperature.
10 - Dust the top with powdered sugar and garnish with fresh mint leaves if desired. Serve at room temperature.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really you just needed an afternoon and a good attitude.
  • Gluten-free doesn't mean you're missing out—this cake is so moist and tender nobody notices what isn't in it.
  • The candied oranges turn the whole thing into edible jewelry, and watching people's faces when they taste it never gets old.
02 -
  • Room temperature eggs and Greek yogurt are non-negotiable—they emulsify properly and create that impossibly tender crumb that makes people wonder if you used a professional recipe.
  • The candied oranges must cool completely before you arrange them in the pan, or their heat will start cooking the batter from below and throw off your timing.
  • Don't overbake out of fear—a toothpick with a few moist crumbs is perfect; a completely clean toothpick means you've gone too far and the cake will be dry.
03 -
  • Microplane your orange zest before you slice the oranges for candying—it's easier to zest a whole orange than trying to extract zest from slices.
  • If your olive oil tastes too strong or peppery, dilute that feeling by using half olive oil and half neutral oil like avocado or grapeseed oil without losing the richness.
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