Candied Orange Almond Delight (Printable)

Moist almond cake with bright candied oranges, naturally gluten-free and full 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 almond flour, finely ground
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

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - In a wide saucepan, combine sugar and water and 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 slices to a wire rack to cool and reserve the syrup.
03 - Arrange cooled candied orange slices on the bottom of the prepared pan in a decorative pattern.
04 - In a large bowl, whisk eggs and sugar until pale and slightly thickened, approximately 2 minutes.
05 - Whisk in olive oil or melted butter, vanilla extract, orange zest, and salt until smooth.
06 - Add almond flour and baking powder. Fold gently to combine until just incorporated.
07 - Pour batter over the 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 - Let the cake cool in the pan for 15 minutes. Invert onto a serving plate so the candied oranges are on top.
10 - Brush the top with reserved orange syrup for extra shine and flavor.
11 - Garnish with sliced almonds and a dusting of powdered sugar if desired. Slice and serve.

# Expert Advice:

01 -
  • It's naturally gluten-free without tasting like you're missing anything—the almond flour creates this impossibly moist crumb that stays soft for days.
  • Those candied oranges transform the top into edible art, and honestly, they're what make people ask for seconds.
  • You can make it dairy-free by swapping butter for olive oil, which actually deepens the flavor in an unexpected way.
02 -
  • Don't skip the cooling time for candied oranges before arranging them in the pan—they'll steam and create a soggy bottom if you pour warm batter over them.
  • The toothpick test is a little forgiving here because almond flour stays naturally moist—you're looking for it to come out clean or with just a few crumbs, not bone dry.
  • If your cake seems to be browning too quickly, tent it loosely with foil for the last 10–15 minutes of baking so the top doesn't scorch.
03 -
  • Don't use a blender or food processor to mix the batter once you've added the almond flour—fold by hand with a spatula to keep the crumb tender and avoid overdeveloping the structure.
  • If you're doubtful about whether your baking powder is actually gluten-free certified, replace it with 1/2 tsp baking soda plus 1 tsp lemon juice mixed into your wet ingredients just before folding in the dry.
  • Slice the oranges on a mandoline if you have one—even thickness means they candy uniformly and look stunning when the cake is flipped.
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