Candied Orange Olive Oil Cake (Printable)

Moist almond flour cake with olive oil and sweet candied oranges, ideal for an elegant treat.

# What You Need:

→ 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

→ For Serving

14 - Powdered sugar for dusting
15 - Fresh mint leaves

# Directions:

01 - In a medium saucepan, 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 20-25 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 blend, baking powder, and salt.
05 - In another bowl, beat eggs and 3/4 cup sugar until pale and slightly thickened, about 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 mint leaves if desired. Serve at room temperature.

# Expert Advice:

01 -
  • The candied oranges create this show-stopping crown on top that looks far fancier than the effort required.
  • It's naturally gluten-free without tasting like it, thanks to the almond flour keeping everything tender and rich.
  • Greek yogurt keeps the crumb incredibly moist, so you don't have to worry about it drying out.
  • The olive oil and citrus combo tastes sophisticated enough for guests but casual enough for a Thursday afternoon with tea.
02 -
  • If your candied oranges are still dripping wet when you add the batter, they'll make the bottom soggy—let them dry completely on the parchment.
  • Don't open the oven door before 35 minutes have passed; the temperature drop will startle the cake's rise and you might end up with a sunken middle.
  • The cake actually tastes better the next day after the flavors have settled, so feel free to make it ahead without any guilt.
03 -
  • Make the candied oranges the day before—it gives you one less thing to rush on baking day and they actually firm up better overnight.
  • If your oven runs hot or cold, invest in an oven thermometer because even 25 degrees off will change when this cake is done.
  • Swap the Greek yogurt for dairy-free yogurt, coconut yogurt, or even sour cream if that's what you have; the tang is what matters more than the type.
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