Candied Orange Almond Cake

There is something quietly magnificent about a cake that needs no flour to feel complete. This Candied Orange Almond Cake is born from the sun-soaked traditions of the Mediterranean, where almonds grow in abundance and oranges perfume the air from late winter through spring. Ground almonds form the tender, golden crumb while jewel-like candied orange slices crown the top, transforming a humble dessert into something truly elegant. Whether you are baking for a weekend gathering or a special celebration, this naturally gluten-free cake delivers fragrance, moisture, and beauty in every single slice.

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The magic of this cake lies in the layering of citrus flavors: fresh orange zest folded into the batter, fragrant vanilla weaving through the crumb, and those slow-simmered candied orange rounds resting at the heart of it all. When you invert the baked cake onto a serving plate, those translucent orange slices emerge on top, brushed with their own reserved syrup until they gleam. A scattering of sliced almonds and a dusting of powdered sugar complete the picture — rustic and refined all at once, exactly the way a Mediterranean dessert should be.

Ingredients

• Candied Oranges:
• 2 medium oranges, thinly sliced
• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) water
• Cake:
• 2 cups (200 g) almond flour (finely ground almonds)
• 1 cup (200 g) granulated sugar
• 4 large eggs
• 1/2 cup (120 ml) extra virgin olive oil or melted unsalted butter
• 1 tsp vanilla extract
• Zest of 1 orange
• 1/2 tsp salt
• 1 tsp baking powder (gluten-free)
• Garnish (optional):
• 2 tbsp sliced almonds
• Powdered sugar, for dusting

Instructions

Step 1 — Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan with parchment paper.

Step 2 — Make the candied oranges

In a wide saucepan, combine sugar and water and bring to a simmer over medium heat. Add orange slices in a single layer. Simmer gently for 15–20 minutes, turning occasionally, until translucent. Transfer slices to a wire rack to cool. Reserve the syrup.

Step 3 — Arrange the oranges

Arrange cooled candied orange slices on the bottom of the prepared pan.

Step 4 — Whisk eggs and sugar

In a large bowl, whisk eggs and sugar until pale and slightly thickened, about 2 minutes.

Step 5 — Add wet ingredients

Whisk in olive oil (or melted butter), vanilla extract, orange zest, and salt until smooth.

Step 6 — Fold in dry ingredients

Add almond flour and baking powder. Fold gently to combine.

Step 7 — Fill the pan

Pour batter over the orange slices and smooth the top.

Step 8 — Bake

Bake for 45–50 minutes, or until golden and a toothpick inserted in the center comes out clean.

Step 9 — Cool and invert

Let the cake cool in the pan for 15 minutes. Invert onto a serving plate so the candied oranges are on top.

Step 10 — Glaze with syrup

Brush the top with reserved orange syrup for extra shine and flavor.

Step 11 — Garnish and serve

Garnish with sliced almonds and a dusting of powdered sugar, if desired. Slice and serve.

Zusatztipps für die Zubereitung

Achte darauf, dass die Orangenscheiben beim Kandieren vollständig in einer einzigen Schicht im Topf liegen, damit sie gleichmäßig glasiert werden und schön transluzent werden. Lasse die kandierten Orangen vollständig abkühlen, bevor du sie in die Form legst — so bleibt der Sirup fest und die Scheiben verschieben sich beim Einfüllen des Teigs nicht. Beim Einschlagen der Eier mit dem Zucker solltest du so lange rühren, bis die Masse deutlich heller und leicht schaumig ist; das sorgt für eine zartere Kuchenstruktur. Verwende feines Mandelmehl (blanchiert) für eine besonders glatte und gleichmäßige Krume.

Varianten und Anpassungen

Für ein noch intensiveres Zitrusaroma kannst du eine der zwei Orangen durch eine Zitrone ersetzen — sowohl bei den kandierten Scheiben als auch beim Schalenabrieb im Teig. Wer eine milchfreie Version bevorzugt, verwendet einfach natives Olivenöl extra anstelle von Butter; das verleiht dem Kuchen zudem eine leicht fruchtige Tiefe, die wunderbar zum Orangengeschmack passt. Für eine festlichere Optik lassen sich die kandierten Orangenscheiben vor dem Belegen mit etwas grobem Zucker bestreuen, der beim Backen karamellisiert.

Serviervorschläge

Dieser Kuchen entfaltet sein volles Aroma bei Zimmertemperatur. Serviere ihn mit einem großzügigen Löffel Schlagsahne oder griechischem Joghurt, um die Süße der kandierten Orangen sanft auszubalancieren. Ein Espresso oder ein Glas süßer Dessertwein aus dem Mittelmeerraum rundet das Erlebnis perfekt ab. Der Kuchen eignet sich hervorragend als elegantes Dessert für Dinnerpartys oder als besonderer Nachmittagsgenuss — er hält sich bei Raumtemperatur abgedeckt bis zu drei Tage und wird dabei nur noch aromatischer.

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This Candied Orange Almond Cake is proof that the most memorable desserts are often the simplest ones — built from honest, beautiful ingredients and handled with a little patience and care. Each slice carries the warmth of Mediterranean sunshine: the nutty richness of almond flour, the bright sparkle of orange zest, and those glistening candied rounds that make the whole cake feel like a gift. Bake it once and it will earn a permanent place in your repertoire, ready for every occasion that calls for something both effortless and extraordinary.

Recipe FAQs

→ How do I prepare the candied oranges?

Simmer thin orange slices in a mixture of sugar and water over medium heat for 15-20 minutes until they become translucent, then cool on a wire rack before using.

→ Can I substitute olive oil with butter?

Yes, melted unsalted butter can be used instead of olive oil for a richer texture and flavor. For a dairy-free option, stick with olive oil.

→ Is this cake naturally gluten-free?

Yes, it uses almond flour and gluten-free baking powder, making it suitable for gluten-free diets. Always check your baking powder to ensure it's certified gluten-free.

→ What is the best pan to use for this cake?

A 9-inch (23 cm) springform pan is recommended to easily remove the cake and showcase the candied orange topping.

→ How should I store the cake to maintain freshness?

Keep the cake covered at room temperature. It stays moist for up to 3 days and is best enjoyed within that timeframe for optimal flavor and texture.