Candied Orange Almond Cake (Printable)

A moist, fragrant cake featuring ground almonds and vibrant candied oranges for a naturally gluten-free indulgence.

# What You’ll Use:

→ 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

# How-To:

01 - Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - Combine 1 cup sugar and 1 cup water in a wide saucepan and bring to a simmer over medium heat. Add orange slices in a single layer and simmer gently for 15 to 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 springform pan.
04 - In a large mixing bowl, whisk 4 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 2 cups almond flour and 1 teaspoon baking powder. Fold gently to combine until just incorporated.
07 - Pour batter over the orange slices and smooth the top with a spatula.
08 - Bake for 45 to 50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
09 - Allow cake to cool in the pan for 15 minutes. Invert onto a serving plate so the candied oranges face upward.
10 - Brush the top with reserved orange syrup for shine and flavor. Garnish with sliced almonds and dust with powdered sugar if desired.
11 - Slice the cake into portions and serve at room temperature or chilled.

# Expert Advice:

01 -
  • It's naturally gluten-free, so you can serve it to friends with dietary restrictions without any apologizing or fussing.
  • The cake stays moist for days, which means you actually get to enjoy it instead of watching it dry out on the counter.
  • Candied oranges on top make it look like you spent hours in the kitchen, but the technique is surprisingly forgiving.
02 -
  • Don't skip the cooling period in the pan—I learned this the hard way when I inverted a cake too soon and watched it crack apart like an eggshell.
  • If your candied oranges aren't transparent after 20 minutes, the heat was too high; reduce it and give them more time rather than rushing them.
  • Almond flour absorbs liquid differently than wheat flour, so don't expect the batter to look thick like traditional cake batter—it should be more like thick yogurt.
03 -
  • If your eggs are cold from the fridge, set them in a bowl of warm water for 5 minutes before cracking them—they'll whip to greater volume and create a lighter cake.
  • The candied oranges can be made up to a week ahead and stored in their syrup in the refrigerator, which means the hard part is already done when you're ready to bake the cake.
Go Back