Candied Orange Almond Cake

There's something about the way candied orange slices catch the light that made me stop mid-conversation at a Mediterranean market in Barcelona. I watched a baker arrange them on top of an almond cake like stained glass, and I knew I had to figure out how to recreate it at home. What started as curiosity became an obsession with getting that perfect balance of bitter, sweet, and nutty in one slice. The result is this cake—moist, naturally gluten-free, and somehow both elegant and comforting.

I made this for my sister's book club last spring, and she brought home the empty pan with a note tucked inside: nobody asked what flour I used. That small victory—fooling a table of people into thinking a gluten-free dessert was indulgent rather than accommodating—stayed with me. It became the cake I reach for whenever I need something that feels special without announcing itself.

Ingredients

• Candied oranges (2 medium, thinly sliced): These are the showstopper, so slice them thin and even so they cook at the same rate and caramelize beautifully.
• Granulated sugar (1 cup for candying, 1 cup for cake): Don't skimp on quality here; it makes the syrup taste cleaner and the cake texture lighter.
• Water (1 cup for candying): Filtered water keeps the syrup clear and lets the orange flavor shine through without any funky mineral taste.
• Almond flour (2 cups, finely ground): This is the backbone of the cake's moisture and structure; make sure it's truly finely ground, not the chunky kind, or your cake will be dense.
• Eggs (4 large): Room temperature eggs whisk into a fluffier mixture, which translates to a lighter cake—worth waiting those extra minutes.
• Extra virgin olive oil or melted unsalted butter (1/2 cup): Olive oil keeps it vegan-friendly and adds a subtle richness; butter works beautifully too if you prefer that flavor.
• Vanilla extract (1 tsp): A good vanilla makes the almond flavor pop without making the cake taste like it's trying too hard.
• Orange zest (1 orange): Zest before you squeeze or slice; the oils in the zest are what give you that brightness that candied sugar alone can't deliver.
• Salt (1/2 tsp): It's the secret voice in the background that makes the sweetness taste like itself instead of just sugar.
• Baking powder, gluten-free (1 tsp): Double-check it's certified gluten-free; some brands have hidden cross-contamination and it matters here.
• Sliced almonds (2 tbsp for garnish): Toast these lightly if you have time; it deepens their flavor and makes them less likely to slide off the cake.
• Powdered sugar (for dusting): A light, final dust just before serving keeps it looking fresh and catches the light.

Instructions

Heat your oven and prep your pan:

Preheat to 350°F (175°C) and grease your 9-inch springform pan with a little oil or butter, then line the bottom with parchment paper. This prevents sticking and makes inverting the cake later feel like a magic trick instead of a disaster.

Turn those oranges into liquid gold:

Combine the sugar and water in a wide saucepan and bring to a gentle simmer over medium heat. Add your orange slices in a single layer—don't stack them—and simmer for 15 to 20 minutes, turning them occasionally, until they're translucent and the pith softens. You'll notice the kitchen smells like a perfume shop in the best way possible.

Arrange your candied stars:

Once the orange slices cool on a wire rack, arrange them on the bottom of your prepared pan in whatever pattern feels right. Save that syrup; you'll brush it on the finished cake for extra shine and flavor.

Whisk eggs and sugar into fluffy clouds:

In a large bowl, whisk together the eggs and sugar for about 2 minutes until the mixture is pale and slightly thickened. This isn't a rushed step; those tiny air bubbles are what make the cake light.

Add the wet ingredients smoothly:

Whisk in the olive oil (or melted butter), vanilla extract, orange zest, and salt until everything looks smooth and emulsified. You're building the structure now, so take your time.

Fold in the almond flour gently:

Add the almond flour and baking powder and fold gently with a spatula until just combined. Overmixing here can make the cake dense, so stop as soon as you don't see streaks of flour anymore.

Pour and smooth:

Pour the batter carefully over those candied orange slices and smooth the top with a spatula. Try to avoid disturbing the oranges too much; they're your crown jewels.

Bake until golden and set:

Bake for 45 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out clean. The kitchen will smell incredible; resist the urge to open the oven door and let all that heat escape.

Cool with patience:

Let the cake cool in the pan for 15 minutes—this matters because it firms up just enough to flip without falling apart. Then invert it onto a serving plate so the candied oranges are now on top, like they were always meant to be.

Brush with syrup and garnish:

Brush the reserved orange syrup generously over the top for extra shine and flavor depth. Scatter the sliced almonds over the top and dust lightly with powdered sugar just before serving.

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I remember standing in my kitchen on a quiet Sunday morning, the cake cooling, and realizing this is what food is supposed to do—it brings people together without apology or explanation. This cake doesn't need to defend itself as gluten-free or dairy-free; it just is, and it's delicious, and that's enough.

Why Almond Flour Is the Secret Weapon

Almond flour isn't just a gluten-free substitute here; it's the whole point. It creates a tender crumb that stays moist longer than wheat flour ever could, and it brings a subtle nuttiness that plays perfectly with the bright citrus. The first time I understood this was when I accidentally grabbed regular flour and made a test batch—it was fine, but it was just fine. The almond version? It was transcendent. Once you taste the difference, there's no going back.

The Art of Candying Oranges at Home

Candying oranges seems intimidating until you realize it's really just sugar, water, time, and patience working together. The oranges transform from bright and bitter to glossy and sweet, and you get to watch the whole process. There's something meditative about simmering them gently, turning them occasionally, and waiting for that translucent moment. You could absolutely skip this step and use store-bought candied oranges, but making them yourself gives you control over the sweetness level and the satisfaction of saying you made it all from scratch.

Storage and Keeping

This cake actually gets better over time, which is rare and wonderful. The almond flour keeps everything moist, and the citrus flavors deepen as it sits. Cover it loosely at room temperature and it'll stay fresh for up to three days, which means you can make it on Thursday and nobody will judge you for eating it on Sunday. Serve it with whipped cream or Greek yogurt if you're feeling fancy, or just a fork and a quiet moment if that's what the day calls for.

• Wrap it loosely in parchment or aluminum foil rather than plastic wrap to keep the top from getting soggy.
• If you're serving it after day one, the cake actually tastes even better once the flavors have had time to marry together.
• You can freeze a slice individually for up to two weeks if you want emergency dessert, though thawing takes about an hour at room temperature.

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Make this cake for people you love, or make it for yourself on a day that needs something special. Either way, you're creating something that tastes like care and feels like home.

Recipe FAQs

→ How are the candied oranges prepared?

Orange slices are simmered gently in a mixture of sugar and water until translucent and glossy, then cooled on a wire rack before adding to the cake.

→ Can olive oil be used instead of butter?

Yes, using extra virgin olive oil keeps the cake dairy-free while adding a subtle fruitiness that complements the almonds and orange.

→ What texture does the almond flour provide?

Finely ground almond flour creates a moist, tender crumb with a naturally rich, nutty flavor perfect for gluten-free baking.

→ How should the cake be stored?

Store covered at room temperature for up to 3 days to maintain moisture and freshness without drying out.

→ What garnishes enhance the cake’s presentation?

Sliced almonds and a light dusting of powdered sugar add a lovely crunch and visual appeal, highlighting the cake’s nutty and citrus elements.