Candied Orange Olive Oil Cake (Printable)

A moist cake featuring olive oil, almond flour, and sweet candied oranges, ideal for afternoon tea or 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

# Method:

01 - In a medium saucepan, combine 1 cup granulated 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 to 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 - Arrange 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 granulated sugar until pale and slightly thickened, about 2 to 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.
08 - Bake for 40 to 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 paper.
09 - Dust with powdered sugar and garnish with mint leaves if desired. Serve at room temperature.

# Expert Advice:

01 -
  • It tastes like a Mediterranean escape without needing plane tickets or fancy ingredients.
  • The olive oil keeps everything moist and tender, so even a day later it's still incredible.
  • Naturally gluten-free if you use the right flour, but nobody will notice the difference because the almond flour does all the heavy lifting.
02 -
  • Those candied oranges need to cool completely before you arrange them, or they'll be too soft to handle and slide around in the pan like they have their own agenda.
  • Don't open the oven door constantly—I learned this the hard way when my cake turned out flat because I kept checking. Trust the timer, check once around the 40-minute mark.
  • Room temperature eggs really do whip better, and room temperature yogurt incorporates more smoothly, so plan accordingly.
03 -
  • If you're making this gluten-free, double-check that your flour blend contains xanthan gum or similar binder—it makes a real difference in texture.
  • Let the completely baked cake cool to room temperature before slicing; this helps everything set properly and the slices come out clean.
  • A small offset spatula is your best friend for arranging those candied oranges in the pan—it keeps your fingers clean and gives you control.
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