Candied Orange Olive Oil Cake (Printable)

Moist cake featuring olive oil, almond flour, and sweet candied oranges for a delicate finish.

# 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

# Step-by-Step Guide:

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 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. Arrange cooled candied orange slices on the pan bottom, overlapping slightly.
03 - In a large bowl, whisk together almond flour, gluten-free flour blend, baking powder, and salt.
04 - 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.
05 - Gently fold dry ingredients into wet mixture until just combined. Pour batter over candied oranges and smooth the top.
06 - Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then invert onto a serving plate and peel off parchment paper.
07 - Dust with powdered sugar and garnish with mint leaves if desired. Serve at room temperature.

# Expert Suggestions:

01 -
  • Gluten-free and vegetarian — naturally accommodating without sacrificing a single crumb of flavour.
  • Moist and tender — olive oil and Greek yogurt work together to keep the crumb beautifully soft for days.
  • Stunning presentation — candied orange slices arranged on top turn a simple cake into a showpiece.
  • One-bowl simplicity — the batter comes together quickly with minimal fuss, making it ideal for bakers of all levels.
  • Mediterranean soul — the combination of almond flour, olive oil, and citrus zest evokes the warmth of a sun-drenched coastline.
02 -
  • Use blood oranges for a vibrant colour and a slightly more complex, berry-tinged flavour in the candied topping.
  • Don't rush the candying process — a gentle, slow simmer ensures the orange slices become perfectly translucent without falling apart.
  • Swap Greek yogurt for dairy-free yogurt to make this cake fully dairy-free while keeping the same moist crumb.
  • Let the cake cool fully before dusting with powdered sugar, so the sugar doesn't melt into the surface.
  • Serve with whipped cream for an extra touch of indulgence that pairs beautifully with the citrus and almond notes.
  • Store covered at room temperature for up to 2 days — the flavours actually deepen overnight, making it even better the next day.
Return