Candied Orange Almond Cake (Printable Version)

Moist cake blending candied oranges with almond flour for a naturally gluten-free, flavorful dessert.

# What You'll Need:

→ Candied Oranges

01 - 2 medium oranges, thinly sliced
02 - 1 cup (200 g) granulated sugar
03 - 1 cup (240 ml) water

→ Cake

04 - 2 cups (200 g) almond flour, finely ground
05 - 1 cup (200 g) granulated sugar
06 - 4 large eggs
07 - 1/2 cup (120 ml) extra virgin olive oil or melted unsalted butter
08 - 1 tsp vanilla extract
09 - Zest of 1 orange
10 - 1/2 tsp salt
11 - 1 tsp gluten-free baking powder

→ Garnish

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

# Steps:

01 - Preheat oven to 350°F (175°C). 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 slices to a wire rack to cool. Reserve the syrup.
03 - Arrange cooled candied orange slices evenly 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 and fully combined.
06 - Add almond flour and gluten-free baking powder. Fold gently until just combined without overmixing.
07 - Pour batter over the orange slices and smooth the top with a spatula.
08 - Bake for 45–50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
09 - Let the cake cool in the pan for 15 minutes.
10 - Invert the cake onto a serving plate so the candied oranges are on top.
11 - Brush the top with reserved orange syrup for extra shine and flavor. Garnish with sliced almonds and a dusting of powdered sugar if desired. Slice and serve.

# Expert Advice:

01 -
  • The cake stays naturally moist because of the almond flour and oil, so you'll never bite into something dry or crumbly.
  • It's gluten-free without tasting like a compromise, which honestly surprises people until you tell them.
  • Candying your own oranges means your kitchen smells like a Mediterranean dream for hours while you work.
02 -
  • Those candied oranges need to cool completely before you add the batter on top, otherwise the heat will start cooking the eggs prematurely and you'll lose the tender texture you're after.
  • Almond flour browns faster than wheat flour, so keep an eye on the cake around the 40-minute mark and tent it with foil if the top is already dark golden but the center isn't quite set.
03 -
  • If you're feeling adventurous, swap one orange for a lemon when candying to add a subtle tartness that keeps the cake from feeling too sweet.
  • The reserved syrup is liquid gold, so don't skip brushing it on the finished cake because it adds both flavor and that beautiful glossy shine that makes people think you're a professional baker.
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