Candied Orange Olive Oil Cake (Printable Version)

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

# 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

# How To Make:

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 - Place 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 carefully.
10 - Dust with powdered sugar and garnish with fresh mint leaves if desired. Serve at room temperature.

# Cooking Tips:

01 -
  • It's naturally gluten-free but tastes indulgent enough that nobody will notice or care.
  • The candied oranges make it feel fancy without requiring a culinary degree.
  • Olive oil keeps the cake moist for days, and the Greek yogurt adds tang that balances the sweetness perfectly.
02 -
  • Room temperature eggs are not optional; I learned this the hard way when I grabbed cold ones in a hurry and ended up with a greasy, separated batter that baked up dense and heavy.
  • Don't overbake this cake; it's delicate, and a minute or two too long turns the edges from tender to dry, so set a timer and check it starting at 40 minutes.
03 -
  • Brush a light coat of that reserved candied orange syrup onto the cooled cake before dusting with powdered sugar; it adds moisture and makes the cake taste even more like the fruit.
  • If your oven runs hot, tent the cake loosely with foil halfway through baking to prevent the top from browning too quickly before the center sets.
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