Candied Orange Olive Oil Cake (Printable Version)

A fragrant olive oil cake featuring candied orange slices and a light citrus glaze for a burst of flavor.

# What You Need:

→ Candied Oranges

01 - 2 medium oranges, thinly sliced
02 - 1 cup granulated sugar
03 - 1 cup water

→ Cake

04 - 2 cups all-purpose flour
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 cup granulated sugar
09 - Zest of 1 orange
10 - 3 large eggs, room temperature
11 - 3/4 cup extra virgin olive oil
12 - 3/4 cup whole milk, room temperature
13 - 1 teaspoon vanilla extract

→ Citrus Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh orange juice
16 - 1 tablespoon fresh lemon juice

# How-To Steps:

01 - In a large skillet, combine 1 cup sugar and 1 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves. Add orange slices in a single layer. Simmer gently for 20 to 25 minutes, flipping occasionally, until translucent and tender. Transfer slices to a parchment-lined tray to cool completely.
02 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
03 - In a bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a large mixing bowl, combine 1 cup sugar and orange zest. Rub together to release oils. Whisk in eggs until pale and thick. Slowly stream in olive oil, whisking constantly to emulsify.
05 - Add half the dry ingredients to the wet mixture, followed by half the milk and vanilla. Repeat with remaining dry ingredients and milk, mixing until just combined. Do not overmix.
06 - Arrange a layer of candied orange slices on the bottom of the prepared pan. Pour batter over the oranges and smooth the top. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
08 - Whisk together powdered sugar, orange juice, and lemon juice until smooth. Drizzle over cooled cake. Decorate with reserved candied oranges if desired.

# Expert Advice:

01 -
  • It tastes fancy enough to impress people, but the technique is surprisingly forgiving and actually kind of fun.
  • The olive oil keeps everything absurdly moist without feeling heavy, and the candied oranges give you this jewel-like garnish you made yourself.
  • It's the kind of dessert that works for fancy tea time or just because you want something beautiful on a Wednesday.
02 -
  • Don't skip candying the oranges in advance or you'll be stressed about timing, and the whole point is to enjoy this process without rushing.
  • The cake actually gets better the next day when all the flavors settle, so if you can make it a day ahead, do it.
03 -
  • Zest your oranges before you slice them for candying, so you capture all that aromatic oil while it's still there.
  • Keep a few candied orange slices back before baking so you have something beautiful to crown the cake with at the end.
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