Go Back
Candied Orange Almond Cake

Candied Orange Almond Cake

This moist almond flour cake features sweet, tangy candied orange slices on top, accented with orange zest and sliced almonds for a delightful gluten-free dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course cake, Dessert
Cuisine American
Servings 8 people
Calories 320 kcal

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.