Candied Orange Olive Oil Cake (Print Version)

Moist cake featuring olive oil, almond flour, and sweet candied oranges, ideal for a light dessert.

# What You'll 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

# How To:

01 - In a medium saucepan, combine 1 cup 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 translucent. Remove from syrup and 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 - Place cooled candied orange slices on the bottom of the prepared pan, overlapping slightly as needed.
04 - In a large mixing 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 dry ingredients into wet mixture until just combined, being careful not to overmix.
07 - Pour batter over candied oranges and smooth 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 cake onto a serving plate and peel off parchment paper. Dust with powdered sugar and garnish with mint leaves if desired. Serve at room temperature.

# Expert Tips:

01 -
  • The candied oranges create a jeweled bottom layer that's both beautiful and unexpectedly tender when you slice into it.
  • Olive oil keeps the cake impossibly moist without feeling heavy, and the almond flour adds this subtle nuttiness that makes people ask for the recipe immediately.
  • It's naturally gluten-free but tastes like the real thing—no one will notice what's missing, only what they're tasting.
02 -
  • If your candied oranges don't reach that glossy, translucent stage, they'll taste bitter and feel tough—don't rush the simmering step, and resist the urge to turn up the heat.
  • Bringing eggs and yogurt to room temperature before mixing prevents the batter from breaking and ensures you get the most tender crumb.
03 -
  • Use blood oranges if you can find them—they'll give you a sunset-pink hue that's almost unbelievable and a slightly deeper, less sweet flavor.
  • If you're serving dairy-free guests, swap the Greek yogurt for coconut yogurt without changing anything else; the cake will still be tender and the coconut plays beautifully with orange and almond.
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