Candied Orange Olive Oil Cake (Printable)

Moist olive oil cake with tender candied orange slices and a sweet citrus glaze for a vibrant finish.

# Ingredient List:

→ 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

# Steps:

01 - In a large skillet, combine sugar and 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.
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.
04 - In a large mixing bowl, combine sugar and orange zest. Rub together to release oils. Whisk in eggs until pale and thick. Slowly stream in olive oil, whisking constantly.
05 - Add half the dry ingredients to the wet mixture, followed by half the milk and the vanilla. Repeat with remaining dry ingredients and milk, mixing until just combined.
06 - Arrange a layer of candied orange slices on the bottom of the prepared pan. Pour batter over the oranges and smooth the top.
07 - Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool 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.

# Tips from the Pros:

01 -
  • The cake stays moist for days thanks to olive oil, so there's no guilt in making it ahead for guests.
  • Those candied oranges feel fancy and restaurant-worthy but honestly require just one pot and patience.
  • It's vegetarian, naturally gluten-free friendly, and tastes even better with a cup of tea than it does alone.
02 -
  • Room temperature eggs and milk aren't a suggestion—cold ingredients won't emulsify properly with the oil, and you'll end up with a broken, grainy batter that bakes into something dense and disappointing.
  • Don't skip the candying step thinking you can just use fresh orange slices; the cooking transforms them into something entirely different, and the syrup they cook in becomes a subtle flavor secret.
03 -
  • If your glaze is too thick, add orange juice one teaspoon at a time; too thin, dust in a bit more powdered sugar—this is where flexibility saves you.
  • Using a microplane zester instead of a box grater gives you finer, more flavorful zest that distributes evenly throughout the batter.
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