Candied Orange Almond Cake (Print Version)

Moist almond cake topped with bright candied orange slices, perfect for a fragrant, naturally gluten-free treat.

# Components:

→ Candied Oranges

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

→ Cake

04 - 2 cups almond flour
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 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 until just combined.
07 - Pour batter over the orange slices and smooth the surface evenly.
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. Invert onto a serving plate so the candied oranges are on top.
10 - Brush the top with reserved orange syrup. Garnish with sliced almonds and powdered sugar if desired. Slice and serve.

# Expert Advice:

01 -
  • It's naturally gluten-free without tasting like a compromise—the almond flour creates a tender crumb that feels luxurious.
  • Those candied oranges aren't just decoration; they're a built-in surprise that keeps you reaching for another slice.
  • The whole thing comes together in under two hours, and your kitchen will smell restaurant-quality the entire time.
02 -
  • Don't skip the cooling period in the pan—I learned this the hard way when an impatient inversion left half my candied oranges stuck to the bottom.
  • Make sure your almond flour is genuinely finely ground, not the coarse kind; coarse almond flour creates a gritty texture that no amount of technique can fix.
03 -
  • Toast your sliced almonds lightly in a dry pan for 2 minutes before garnishing—it deepens their flavor and adds textural contrast to the soft cake.
  • If you can't find finely ground almond flour, pulse raw almonds in a food processor until powdery, then let them rest in the fridge for 30 minutes to release their natural oils and become less gritty.
Return