Candied Orange Olive Oil Cake (Print version)

Moist olive oil cake studded with candied oranges finished with a bright citrus glaze for a flavorful treat.

# 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 lemon juice

# Directions:

01 - In a large skillet, combine 1 cup sugar and 1 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves completely. Arrange orange slices in a single layer and simmer gently for 20 to 25 minutes, flipping occasionally, until translucent and tender. Transfer to a parchment-lined tray to cool completely.
02 - Preheat oven to 350 degrees Fahrenheit. Grease and line a 9-inch round cake pan with parchment paper.
03 - In a mixing bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
04 - In a large mixing bowl, combine sugar and orange zest. Rub together with your fingers to release the oils. Whisk in eggs until the mixture becomes pale and thick. Slowly stream in olive oil while whisking constantly.
05 - Add half the dry ingredient mixture to the wet mixture, followed by half the milk and the vanilla extract. Stir until just incorporated. Repeat with the 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 the cake batter over the oranges and smooth the top surface. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow the cake to cool in the pan for 15 minutes. Invert onto a wire rack and cool completely to room temperature.
08 - Whisk together powdered sugar, orange juice, and lemon juice until smooth. Drizzle the glaze over the cooled cake. Decorate with reserved candied orange slices if desired.

# Expert Advice:

01 -
  • The olive oil keeps it incredibly moist for days, which means you can actually make it ahead without it drying out.
  • Candying your own oranges takes less effort than you'd think and transforms the whole cake into something that feels homemade in the best way.
  • It's elegant enough to serve at dinner but casual enough to have with coffee on a Tuesday morning.
02 -
  • Room temperature ingredients are not a suggestion here because cold eggs and milk won't incorporate smoothly into the batter, and you'll end up with a slightly grainy texture instead of that silky crumb you're after.
  • The candied oranges need to stay in that gentle simmer rather than a rolling boil, otherwise they'll fall apart and you'll lose the beautiful translucent quality that makes them special.
03 -
  • If your glaze seems too thick, add juice one teaspoon at a time rather than dumping it in all at once, because fixing runny glaze is harder than fixing thick glaze.
  • Candying the oranges the day before takes the pressure off and actually improves their texture since they firm up slightly overnight and become easier to arrange.
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