Candied Orange Almond Cake (Print Version)

Moist almond cake topped with vibrant candied orange slices and a hint of vanilla and citrus zest.

# Components:

→ Candied Oranges

01 - 2 medium oranges, thinly sliced
02 - 1 cup granulated sugar
03 - 1 cup water

→ Cake

04 - 2 cups almond flour, finely ground
05 - 1 cup granulated sugar
06 - 4 large eggs
07 - 1/2 cup extra virgin olive oil or melted unsalted butter
08 - 1 teaspoon vanilla extract
09 - Zest of 1 orange
10 - 1/2 teaspoon salt
11 - 1 teaspoon gluten-free baking powder

→ Garnish

12 - 2 tablespoons sliced almonds
13 - Powdered sugar for dusting

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - In a wide saucepan, combine 1 cup sugar and 1 cup water. Bring to a simmer over medium heat. Add orange slices in a single layer and simmer gently for 15-20 minutes, turning occasionally, until translucent. Transfer to a wire rack to cool and reserve the syrup.
03 - Arrange cooled candied orange slices on the bottom of the prepared pan.
04 - In a large bowl, whisk eggs and 1 cup sugar until pale and slightly thickened, approximately 2 minutes.
05 - Whisk in olive oil or melted butter, vanilla extract, orange zest, and salt until smooth.
06 - Add almond flour and baking powder. Fold gently until combined.
07 - Pour batter over orange slices and smooth the top surface.
08 - Bake for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
09 - Allow cake to cool in pan for 15 minutes. Invert onto a serving plate so candied oranges face upward.
10 - Brush top with reserved orange syrup for shine and additional flavor.
11 - Top with sliced almonds and powdered sugar if desired. Slice and serve.

# Expert Advice:

01 -
  • It's naturally gluten-free without tasting like a compromise, thanks to the nutty depth of almond flour.
  • The candied oranges transform this from simple to show-stopping with minimal extra effort.
  • Moist, fragrant, and somehow feels both rustic and elegant on the same plate.
02 -
  • Don't skip candying the oranges fresh—store-bought candied citrus often tastes stale, and homemade takes barely longer and makes all the difference.
  • Room temperature ingredients blend more smoothly, creating a lighter cake; cold eggs and oil can create dense pockets.
03 -
  • Brush the cake with reserved orange syrup while it's still slightly warm so the syrup soaks in and creates maximum shine and flavor.
  • If you want extra citrus complexity, substitute one orange with a lemon for the candying step—the tartness against the almond flour is unforgettable.
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