Candied Orange Almond Cake (Printable)

Moist cake with ground almonds and vibrant candied oranges offering a fragrant, gluten-free delight.

# What You Need:

→ 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 and bring to a simmer over medium heat. Add orange slices in a single layer. Simmer gently for 15-20 minutes, turning occasionally, until translucent. Transfer slices 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 to combine.
07 - Pour batter over the orange slices and smooth the top.
08 - Bake for 45-50 minutes, or until golden and a toothpick inserted in the center comes out clean.
09 - Let the cake cool in the pan for 15 minutes. Invert onto a serving plate so the candied oranges are on top.
10 - Brush the top with reserved orange syrup for extra shine and flavor.
11 - Garnish with sliced almonds and a dusting of powdered sugar if desired. Slice and serve.

# Expert Hints:

01 -
  • It's naturally gluten-free without tasting like it or requiring weird substitutions.
  • The almond flour keeps it impossibly moist, and the candied oranges add brightness that lingers on your tongue.
  • It feels fancy enough for company but honest enough to slice into on a quiet Tuesday morning with coffee.
02 -
  • Orange slices continue to soften after cooking, so pull them from the syrup while they still have a slight firmness or they'll turn to mush during baking.
  • Almond flour varies in texture by brand, so if your batter seems thicker than pancake batter, add a tablespoon of milk or water to loosen it slightly.
03 -
  • Use a springform pan instead of a regular cake pan—the vertical sides protect the delicate edges, and the release mechanism means the candied oranges stay put on the inverted bottom.
  • Room-temperature eggs incorporate more smoothly, so pull them from the fridge 20 minutes before baking if you remember; if you forget, warm them in their shells under hot water for three minutes.
Return