Candied Orange Olive Oil Cake

There's something about the smell of oranges candying on the stove that makes you forget what time it is. I was supposed to be meal prepping on a random Tuesday, but instead I got distracted by a bunch of citrus that looked too good to pass up, and suddenly I was making this cake. The house filled with this honeyed, floral sweetness, and by the time the cake came out of the oven, my roommate had wandered in asking what was happening. That's when I knew this recipe was worth keeping.

I made this for my neighbor's book club, and what started as me nervously watching it bake turned into the whole group asking for the recipe before they'd even finished eating. One person asked if I'd used candied fruit from some specialty shop, and when I said I'd made it that morning, the room went quiet for a second. Those moments remind you why cooking for people matters.

Ingredients

• Oranges for candying: Use firm, unblemished oranges and slice them thin enough to let light through a bit, but not so thin they fall apart during simmering.
• Granulated sugar (for candying): This becomes your syrup and eventually a glossy coating on each slice, so don't skip it or rush the process.
• Water (for candying): Plain water lets the orange flavor shine without competing with anything else.
• All-purpose flour: Make sure it's fresh and unsifted before measuring, then whisk it with the other dry ingredients to aerate it gently.
• Baking powder and baking soda: They work together here to give you rise without making the crumb feel cakey or too airy.
• Salt: A pinch rounds out all the sweetness and makes the citrus notes pop.
• Granulated sugar (for cake): Combined with the zest, this becomes your flavor base, so take a moment to really rub them together until everything smells incredible.
• Orange zest: Zest it fresh right before mixing, and make sure your grater catches the oils but not the white pith.
• Eggs at room temperature: Cold eggs won't emulsify properly with the oil, so pull them out about 30 minutes before baking.
• Extra virgin olive oil: This is your fat, so use something you'd actually taste on salad, not just cooking oil.
• Whole milk at room temperature: The temperature matters because it helps everything combine smoothly without seizing up.
• Vanilla extract: Just enough to add depth without announcing itself.
• Powdered sugar (for glaze): Sift it even if it looks fine, because lumps will show up in your final drizzle.
• Fresh orange juice: Squeeze it yourself if you can, taste it as you mix the glaze to get the consistency right.
• Lemon juice: A brightening agent that keeps the glaze from tasting one-note and adds a subtle tartness.

Instructions

Make the candied oranges:

Combine sugar and water in a large skillet and let them get to know each other over medium heat, stirring occasionally until the sugar completely dissolves. Lay your orange slices flat in a single layer and let them gently simmer for 20 to 25 minutes, flipping them halfway through, until they look translucent and the edges are tender enough to bend without breaking.

Prepare your cake pan:

Heat your oven to 350°F and while it's warming, grease a 9-inch round pan really well, then line it with parchment so nothing sticks. You want to be able to turn this cake out easily later.

Mix the dry ingredients:

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt until everything is evenly distributed and there are no little pockets of baking soda hiding in corners.

Build your wet base:

In a large mixing bowl, combine the sugar and orange zest and spend a minute rubbing them together with your fingers until your hands smell like an orange grove and the sugar looks damp and fragrant. Whisk in your room-temperature eggs until the mixture looks pale, thick, and ribbony, then very slowly stream in the olive oil while whisking constantly to emulsify everything.

Combine wet and dry gently:

Add half your dry mixture to the egg situation, follow it with half your milk and the vanilla, then repeat with what's left, stirring just until you don't see any white streaks. Overmixing here makes the crumb tight, so stop as soon as everything comes together.

Layer the pan:

Arrange those candied orange slices in a pretty pattern on the bottom of your prepared pan, then carefully pour the batter over them, smoothing the top so the oranges stay mostly visible.

Bake:

Slide it into the oven for 45 to 50 minutes until a toothpick poked into the center comes out clean or with just a few crumbs clinging to it. The cake should be golden and smell like a citrus dream.

Cool with patience:

Let it sit in the pan for 15 minutes so it sets enough to handle, then flip it onto a wire rack to cool completely, which usually takes about an hour. This isn't a step to rush.

Make your glaze:

Sift your powdered sugar into a bowl, then whisk in orange juice and lemon juice a tablespoon at a time until you have something that drizzles slowly but flows. Drizzle it over the cooled cake and top with a few of your prettiest reserved candied oranges.

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My sister brought this to a family dinner and my dad, who doesn't usually eat dessert, had three slices and asked her to make it again for his birthday. It became this thing we all started requesting, and now there's something tender about that, knowing that food you made with your hands and a little intention became part of someone's memory of being together.

Why This Cake Works

The secret is that olive oil doesn't behave like butter, which means your crumb stays tender and moist for days instead of turning dry. Butter would also make the flavor richer but heavier, and that's not what you want here. With olive oil, you get this delicate, almost tender crumb that the citrus can shine through, and the candied oranges sit on top and bottom like edible jewelry. It's the kind of thing that looks complicated but actually just requires you to pay attention and not panic when you're mixing.

Timing and Temperature Matter

Room temperature eggs and milk aren't just a suggestion, they're the difference between a silky batter and one that looks broken and separated. When you whisk cold eggs into warm oil, they can seize up, and then you're starting over. Same with the milk, which should feel slightly warm to the touch. The candying process also can't be rushed because you need those oranges translucent and tender, not tough or undercooked. Take your time with these things and you'll feel the difference.

Serving and Storage Secrets

This cake actually improves overnight, so make it the day before if you're serving it for something special. The flavors meld and the crumb somehow becomes even more tender, which is wild but true. Store it in an airtight container away from direct light, and it'll stay beautiful and moist for three days, though it rarely lasts that long. You can also pair it with a cup of Earl Grey or Moscato d'Asti, both of which were made to go with this kind of thing.

• If your glaze is too thick, add more juice a few drops at a time until it drizzles the way you want.
• Blood oranges will give you a more dramatic color and slightly deeper flavor if you want to play around.
• Greek yogurt can swap in for the milk if you want a tangier crumb and a slightly different texture.

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This is the kind of cake that feels like an accomplishment without actually being difficult, which is exactly the dessert you want in your back pocket. Make it once and it'll become the thing people ask you to bring.

Recipe FAQ

→ How are the candied oranges prepared?

Orange slices are simmered gently in a sugar-water syrup until translucent and tender, then cooled on parchment to set their sweetness and soften texture.

→ What gives the cake its moist texture?

The combination of extra virgin olive oil, whole milk, and eggs creates a tender crumb and retains moisture throughout baking.

→ Can I substitute any ingredients for dietary needs?

Greek yogurt can replace milk to add a tangy crumb, and blood oranges may be used for more intense citrus flavor.

→ How should the glaze be applied?

Whisk powdered sugar with fresh orange and lemon juice, then drizzle over the cooled cake for a glossy, citrusy finish.

→ What is the best way to store leftovers?

Keep the cake airtight at room temperature to maintain freshness for up to three days.