Candied Orange Olive Oil Cake (Printable Version)

Moist cake with candied oranges, almond flour, and olive oil delivering rich, sweet, and fragrant flavors.

# 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

→ 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 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 as 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 evenly.
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 -
  • It tastes like sophistication but comes together faster than you'd expect, which means you can actually make it on a Tuesday night.
  • The texture is impossibly moist thanks to olive oil and Greek yogurt, so there's zero chance of a dry crumb.
  • Naturally gluten-free with almond flour, but it doesn't taste like a substitute—it tastes like something intentional and delicious.
02 -
  • Don't invert the cake too early—if you turn it out when it's still warm and fragile, the candied oranges might slip off, so patience here saves you heartbreak.
  • Greek yogurt makes all the difference in keeping this moist; regular sour cream works, but the yogurt's slightly milder tang is what keeps the cake balanced and not too heavy.
03 -
  • Room-temperature ingredients mix more smoothly together, so pull your eggs and yogurt out of the fridge 15 minutes before you start—this tiny detail makes a real difference in the texture.
  • If your candied oranges slip around when you're arranging them in the pan, a light brush of the reserved syrup on the bottom helps them stay put while you pour the batter.
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