Candied Orange Almond Cake (Printable)

A moist cake featuring almonds and vibrant candied oranges, naturally gluten-free and bursting with citrus flavor.

# What You’ll Need:

→ 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

# How To Make:

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. 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 in an even layer.
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 the mixture is smooth.
06 - Add almond flour and baking powder to the wet mixture. Fold gently until just combined.
07 - Pour batter over the candied orange slices and smooth the top with a spatula.
08 - Bake for 45-50 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 enhanced shine and citrus flavor.
11 - Top with sliced almonds and dust with powdered sugar if desired. Slice and serve.

# Top Tips:

01 -
  • Naturally gluten-free — made entirely with almond flour, no substitutions needed.
  • Dairy-free option — simply use extra virgin olive oil instead of butter.
  • Stunning presentation — the candied orange topping creates a glistening, professional-looking finish.
  • Moist and fragrant — the combination of almond flour, orange zest, and vanilla keeps every bite tender and aromatic.
  • Stays fresh — the cake remains moist and delicious for up to 3 days stored at room temperature.
02 -
  • Reserve the syrup: Don't discard the orange poaching syrup — brushing it over the finished cake gives the top a beautiful, professional gloss and deepens the citrus flavor.
  • Check your baking powder: For a fully gluten-free cake, always verify that your baking powder is certified gluten-free.
  • Test for doneness: Almond flour cakes can look golden on top before they are fully set inside; always use a toothpick inserted in the center to confirm they are baked through.
  • Allergen awareness: This cake contains eggs and tree nuts (almonds). If using butter, it also contains dairy. Always check ingredient labels for cross-contamination warnings when serving guests with allergies.
  • Storage: Store the cake covered at room temperature for up to 3 days; it becomes even more moist and flavorful on the second day.
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