Candied Orange Olive Oil Cake

There is something quietly extraordinary about a cake that asks so little yet delivers so much. This Candied Orange Olive Oil Cake with Almond Flour is a Mediterranean love letter baked into a tender, golden round — fragrant with orange zest, enriched by the fruity depth of extra-virgin olive oil, and given a nutty, wholesome crumb by almond flour. Crowning it all are jewel-like candied orange slices, their bittersweet gloss catching the light like stained glass. Whether you set it out for afternoon tea or present it as a light dessert after a leisurely dinner, this cake has a way of making any occasion feel a little more golden.

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The magic of this cake lies in its layers of citrus. First, the candied orange slices are simmered low and slow in a simple sugar syrup until they turn translucent and sweet-tart. These are pressed into the bottom of the pan before the batter is poured over them — so that when the cake is inverted, those glistening rounds are revealed in all their glory. Meanwhile, freshly grated orange zest woven through the batter perfumes every slice from within, ensuring that the citrus note sings from the very first bite to the very last.

Ingredients

• Candied Oranges: 2 medium oranges, thinly sliced; 1 cup (200 g) granulated sugar; 1 cup (240 ml) water
• Cake Batter: 2 cups (200 g) almond flour; 1/2 cup (60 g) all-purpose gluten-free flour blend (or regular flour if not gluten-free); 1 1/2 tsp baking powder; 1/4 tsp salt; 3 large eggs, room temperature; 3/4 cup (150 g) granulated sugar; 1/2 cup (120 ml) extra-virgin olive oil; 1/2 cup (120 ml) plain Greek yogurt; zest of 1 orange; 1 tsp vanilla extract
• For Serving (optional): Powdered sugar, for dusting; fresh mint leaves

Instructions

Step 1 — Prepare the candied oranges

In a medium saucepan, combine sugar and 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.

Step 2 — Prepare the pan and oven

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.

Step 3 — Arrange the oranges

Arrange cooled candied orange slices on the bottom of the prepared pan, overlapping slightly if needed.

Step 4 — Mix the dry ingredients

In a large bowl, whisk together almond flour, gluten-free flour, baking powder, and salt.

Step 5 — Mix the wet ingredients

In another bowl, beat eggs and sugar until pale and slightly thickened, about 2–3 minutes. Whisk in olive oil, Greek yogurt, orange zest, and vanilla extract until smooth.

Step 6 — Combine

Gently fold the dry ingredients into the wet mixture until just combined.

Step 7 — Fill the pan

Pour batter over the candied oranges, smoothing the top.

Step 8 — Bake and unmould

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a serving plate. Peel off parchment.

Step 9 — Finish and serve

Dust with powdered sugar and garnish with mint leaves if desired. Serve at room temperature.

Zusatztipps für die Zubereitung

Achte darauf, dass die Eier Zimmertemperatur haben, bevor du sie verarbeitest — so verbinden sie sich gleichmäßiger mit den anderen Zutaten und sorgen für einen besonders luftigen Teig. Das Olivenöl sollte von guter Qualität sein, da sein fruchtiges Aroma direkt in den Kuchen übergeht. Beim Falten der trockenen Zutaten in die nasse Masse gilt: weniger ist mehr — nur so lange rühren, bis alles gerade eben verbunden ist, damit der Kuchen zart und saftig bleibt. Wenn du die Orangenscheiben im Topf sanft wendest, achte darauf, sie nicht zu zerbrechen, damit sie beim Anrichten auf dem Kuchen makellos aussehen.

Varianten und Anpassungen

Für eine milchfreie Version lässt sich das griechische Joghurt problemlos durch eine pflanzliche Alternative ersetzen. Wer eine besonders lebhafte Farbe und einen intensiveren Geschmack wünscht, kann Blutorangen anstelle der regulären Orangen verwenden — die tiefroten Scheiben sehen auf dem Kuchen besonders eindrucksvoll aus. Das glutenfreie Mehlmix kann durch reguläres Weizenmehl ausgetauscht werden, falls keine Glutenunverträglichkeit vorliegt. Für eine nussigere Note darf ein Teil des Mandelmehl durch fein gemahlene Haselnüsse ersetzt werden.

Serviervorschläge

Dieser Kuchen entfaltet sein volles Aroma bei Zimmertemperatur — am besten ein paar Minuten vor dem Servieren aus dem Kühlschrank nehmen, falls er dort aufbewahrt wurde. Ein leichtes Pudern mit Puderzucker und einige frische Minzblätter verleihen ihm eine elegante Optik. Wer es etwas üppiger mag, reicht einen Klecks Schlagsahne oder Crème fraîche dazu. Der Kuchen passt hervorragend zu einem aromatischen Nachmittagstee oder einem Espresso und hält sich, gut abgedeckt, bei Zimmertemperatur bis zu zwei Tage frisch.

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With its sun-warmed citrus aroma, golden crumb, and those radiant candied orange rounds gleaming on top, this cake is as beautiful to look at as it is to eat. It is the kind of recipe that becomes a quiet ritual — something you return to when you want to slow down, fill your kitchen with fragrance, and share something genuinely special. Bake it once, and it will find a permanent place in your repertoire.

Recipe FAQs

→ How are the candied oranges prepared?

Orange slices are simmered gently in a sugar-water syrup until translucent and tender, then cooled before layering.

→ What gives the cake its moist texture?

The olive oil and Greek yogurt in the batter contribute to a moist and tender crumb.

→ Can almond flour be substituted?

Almond flour is used for its nutty flavor and texture but swapping it may affect moisture and structure.

→ What oven temperature is recommended?

Bake the cake at 350°F (175°C) until a toothpick comes out clean, usually 40–45 minutes.

→ How should the cake be served?

Allow it to cool slightly after baking, then invert and dust with powdered sugar; fresh mint adds a bright finish.

→ Is this suitable for gluten-free diets?

Yes, using a certified gluten-free flour blend makes it appropriate for gluten-free needs.