Imagine biting into a moist, tender cake where the nutty aroma of almond flour blends beautifully with zesty citrus notes. This Candied Orange Almond Cake features delicate candied orange slices that add both sweetness and a tangy brightness, making every bite a delightful experience. It’s a gluten-free treat perfect for any occasion, whether a sunny brunch or a cozy dessert offering.
The cake’s rich texture, combined with the subtle richness of olive oil or butter, creates a harmonious balance of flavors. Topped with crunchy sliced almonds and dusted with powdered sugar, it’s as visually stunning as it is delicious.
- This cake is naturally gluten-free, perfect for those with dietary restrictions.
- Candied orange slices provide a unique sweet and tangy flavor that elevates a simple almond cake.
- Made with wholesome ingredients like almond flour and fresh oranges for a wholesome taste.
Ingredients
- Medium oranges (2): Thinly sliced fresh oranges provide citrus sweetness and are candied for a glossy, tender topping.
- Granulated sugar (2 cups): Divided use – one cup to candy the oranges, one cup to sweeten the almond cake batter perfectly.
- Water (1 cup): Used to simmer the orange slices gently during the candying process for sweet and translucent slices.
- Almond flour (2 cups): Finely ground almond flour creates a moist, nutty base and ensures the cake is gluten-free.
- Large eggs (4): Eggs provide structure, moisture, and help bind all ingredients together for a tender crumb.
- Extra virgin olive oil or melted unsalted butter (1/2 cup): Adds richness and moisture with a subtle fruitiness or buttery flavor.
- Vanilla extract (1 teaspoon): Enhances the cake’s sweetness and provides warm aromatic notes.
- Orange zest (1 teaspoon): Freshly grated zest adds bright citrus flavor, perfectly complementing the candied slices.
- Salt (1/2 teaspoon): Balances sweetness and enhances all flavors.
- Gluten-free baking powder (1 teaspoon): Helps the cake rise and achieve a light, fluffy texture.
- Sliced almonds (2 tablespoons): Toasted slightly and sprinkled on top for a crunchy garnish.
- Powdered sugar: Lightly dusted atop for an elegant, sweet finish.
Instructions
- Preheat and Prepare Pan
Set your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This prevents sticking and helps in easy cake release.
- Candy the Orange Slices
In a wide saucepan, combine 1 cup sugar and 1 cup water and bring to a simmer over medium heat. Lay the orange slices in a single layer, simmer gently for 15-20 minutes, turning occasionally until they become translucent. This slow candying process enhances sweetness while softening the citrus peel. Transfer to a wire rack to cool completely, reserving the syrup for later glaze.
- Arrange Candied Oranges in Pan
Once cooled, arrange the translucent orange slices evenly on the bottom of the prepared springform pan. These slices will caramelize slightly during baking and create a beautiful, flavorful base for the cake.
- Whisk Eggs and Sugar
In a large mixing bowl, whisk the eggs and 1 cup granulated sugar together until pale and slightly thickened, about 2 minutes. This incorporates air into the mixture, contributing to a lighter cake texture.
- Add Wet Ingredients and Flavorings
Slowly whisk in the olive oil or melted butter, vanilla extract, orange zest, and salt until the mixture is smooth and well combined. These ingredients add moisture, flavor depth, and enhance the overall taste.
- Incorporate Dry Ingredients
Gently fold in the almond flour and gluten-free baking powder with a spatula until just combined. Folding ensures you maintain the airiness from the whisked eggs while evenly distributing the flour and rising agents.
- Pour Batter Over Orange Slices
Pour the smooth batter carefully over the arranged candied oranges in the pan. Use a spatula to spread the batter evenly for uniform baking and visual appeal.
- Bake the Cake
Bake in the preheated oven for 45-50 minutes until the cake turns golden brown and a toothpick inserted into the center comes out clean. The cake should spring slightly when touched, indicating it’s fully baked.
- Cool and Invert
Let the cake cool in the pan for 15 minutes. Then invert it onto a serving plate so the candied oranges become the beautiful top layer, showcasing their glossy finish.
- Glaze and Garnish
Brush the reserved orange syrup over the top for added shine and flavor. Sprinkle the sliced almonds and dust with powdered sugar if desired for a decorative and tasty finishing touch.
- Watch the candied oranges closely during simmering to prevent bitterness or overcooking.
- Use a springform pan for easy removal and presentation of the cake.
- Glazing with reserved syrup adds moisture and a beautiful shine to the final cake.
Storage Tips
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and allow to come to room temperature before serving to retain moisture and texture.
Serving Suggestions
This cake pairs wonderfully with a cup of Earl Grey tea or a light dessert wine. Serve slices with fresh berries or a dollop of whipped cream for an indulgent finish.
- Make sure the almond flour is finely ground to achieve a delicate crumb texture.
- Using extra virgin olive oil imparts a subtle fruity aroma; use unsalted butter for a richer flavor.
- Reserve the syrup after candying oranges to enhance glaze brightness and sweetness.
FAQs
- Can I use regular flour instead of almond flour?
Yes, but this will change the texture and take away the gluten-free benefit. Adjust moisture accordingly.
- How thin should the orange slices be?
Slices should be about 1/8 inch thick to candy evenly and become translucent without falling apart.
- Can I store leftover cake in the refrigerator?
Yes, store in an airtight container and bring to room temperature before serving for best texture.
- What is the best substitution for olive oil?
Melted unsalted butter works well and adds a buttery richness to the cake.
- Can I prepare the candied oranges in advance?
Absolutely, candied oranges can be made a day ahead and stored covered in the fridge.
- Is this cake suitable for people with nut allergies?
No, almond flour and sliced almonds are key ingredients; this cake is not nut-free.
- What if I don’t have a springform pan?
You can use a regular cake pan, but line it well with parchment for easier removal.
Candied Orange Almond Cake
Equipment
- 1 9-inch springform pan greased and lined with parchment paper
- 1 wide saucepan
- 1 wire rack
- 1 large mixing bowl
Ingredients
- 2 medium oranges thinly sliced
- 1 cup granulated sugar for candied oranges
- 1 cup water for candied oranges
- 2 cups finely ground almond flour
- 1 cup granulated sugar for cake
- 4 large eggs
- 1/2 cup extra virgin olive oil or melted unsalted butter
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1/2 teaspoon salt
- 1 teaspoon gluten-free baking powder
- 2 tablespoons sliced almonds for garnish
- Powdered sugar for dusting optional
Instructions
- Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
- In a wide saucepan, combine 1 cup granulated 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 candied oranges to a wire rack to cool, reserving the syrup.
- Arrange cooled candied orange slices on the bottom of the prepared pan.
- In a large bowl, whisk eggs and 1 cup sugar until pale and slightly thickened, about 2 minutes.
- Add olive oil or melted butter, vanilla extract, orange zest, and salt; whisk until smooth.
- Fold in almond flour and gluten-free baking powder gently until combined.
- Pour batter over the arranged orange slices and smooth the surface.
- Bake for 45-50 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 15 minutes, then invert onto a serving plate so candied oranges face upward.
- Brush the top with reserved orange syrup for shine and flavor.
- Garnish with sliced almonds and dust with powdered sugar if desired. Slice and serve.
Notes
- Watch candied oranges closely to avoid overcooking.
- Store cake in an airtight container up to 3 days.
- For added decoration, sprinkle extra almond slices before serving.
