Candied Orange Olive Oil Cake

There's something about the smell of citrus syrup bubbling on the stove that makes you pause whatever you're doing and just breathe it in. I stumbled onto this cake on a rainy afternoon when I had three oranges sitting on my counter and nothing but time. The idea of candying them first seemed like extra work, but the moment I tasted that jewel-like slice with the glaze catching the light, I understood why it mattered. Now it's the dessert I reach for when I want to impress someone without looking like I spent all day in the kitchen.

I baked this for my neighbor last winter who'd just moved in, and we ended up sitting on her kitchen counter with tea and a slice while she told me about her three kids and her garden plans. She texted me weeks later saying her daughter had requested it for her birthday. That's when you know a recipe has done its job—it becomes the reason people want to gather around a table.

Ingredients

• Medium oranges (2): Thinly sliced and candied first—this is your signature element, so don't skimp or rush it.
• Granulated sugar (1 cup for candying): Creates the glossy syrup that transforms the orange slices into something almost jewel-like.
• Water (1 cup): Balances the sugar to create the perfect candying liquid without burning.
• All-purpose flour (2 cups): The foundation—make sure it's fresh and not compacted in the bag.
• Baking powder (1 1/2 teaspoons) and baking soda (1/2 teaspoon): Work together to give the cake lift and a tender crumb.
• Salt (1/2 teaspoon): Brightens the citrus notes and balances the sweetness in ways you won't consciously taste.
• Granulated sugar (1 cup for cake): Creates structure and moisture when creamed with the zest.
• Orange zest (1 zest): Where the real citrus flavor lives—zest before you juice or slice anything else.
• Large eggs (3), room temperature: Cold eggs won't emulsify properly with the oil, so leave them out while you prep.
• Extra virgin olive oil (3/4 cup): Choose something you'd actually taste and enjoy—this isn't the place for cheap oil.
• Whole milk (3/4 cup), room temperature: Alternating it with dry ingredients keeps the batter tender and prevents overdevelopment.
• Vanilla extract (1 teaspoon): A gentle background note that lets the citrus shine.
• Powdered sugar (1 cup): Sifted before use so your glaze is silky smooth.
• Fresh orange juice (2-3 tablespoons): The glaze's main character—taste as you go because juice varies in tartness.
• Lemon juice (1 tablespoon): Adds brightness and prevents the glaze from being one-note sweet.

Instructions

Candy the oranges:

Combine sugar and water in a large skillet and bring to a simmer, stirring until the sugar fully dissolves—you'll hear it shift from grainy to liquid. Lay orange slices in a single layer and let them simmer gently for 20 to 25 minutes, flipping halfway through, until they turn translucent and the white pith softens. The kitchen will smell incredible.

Cool and prepare:

Transfer the candied slices to a parchment-lined tray to cool while you get everything else ready. Save a few slices for decoration and roughly chop the rest so they're distributed throughout the cake.

Preheat and prepare the pan:

Set your oven to 350°F and take a moment to properly grease and line your 9-inch cake pan with parchment—this matters more than you'd think. It gives you insurance against sticking and makes turning the cake out later feel effortless.

Mix dry ingredients:

Whisk flour, baking powder, baking soda, and salt in a bowl and set aside. This is where you're building the structure, so a quick whisk is all you need—don't overwork it.

Build the wet mixture:

In a large bowl, rub the sugar together with orange zest using your fingertips until fragrant and sandy, then whisk in eggs until pale and thick. Slowly stream in the olive oil while whisking—this slow incorporation is what keeps the batter from breaking and keeps the crumb tender.

Alternate and fold:

Add half the dry mixture to the eggs and oil, then half the milk with the vanilla, mixing gently. Repeat with the remaining dry ingredients and milk, stirring just until the streaks of flour disappear.

Layer and bake:

Arrange candied orange slices on the bottom of your prepared pan, then pour the batter over them and smooth the top gently. Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean—you're looking for just barely cooked through, not overdone.

Cool with patience:

Let the cake rest in the pan for 15 minutes so it sets slightly, then turn it out onto a wire rack to cool completely. This step prevents the top layer of candied oranges from sticking to the pan.

Make and apply the glaze:

Whisk powdered sugar with orange juice and lemon juice until smooth, then drizzle it over the cooled cake and scatter reserved candied oranges on top. The glaze should pool slightly but not run everywhere—adjust the citrus juice if it's too thin or thick.

Save

I made this cake for a friend's book club once, and it became the thing everyone kept talking about long after the wine glasses were empty and the books were forgotten. That's when you know something has worked—when the dessert becomes the memory.

Why Candied Oranges Change Everything

The candying step might look like it's just for show, but it completely transforms the orange slices from bitter and chewy into something almost confectionery. The gentle heat and sugar syrup penetrate the rind and pith, making them tender and sweet while somehow keeping them bright. When they settle into the batter during baking, they create little pockets of jammy texture that contrast beautifully with the crumb. It's the difference between a nice citrus cake and one people ask you to make again.

Olive Oil as Your Secret Ingredient

Using olive oil instead of butter was my turning point with this cake—it creates a different kind of moisture that actually improves with a day or two of sitting. The flavor is subtle but unmistakable, adding a gentle richness that reminds you this is Mediterranean-inspired without screaming it. Good olive oil isn't an expense here, it's the foundation, so taste it first and make sure it's something you'd enjoy eating straight from the bottle.

Serving and Storage Wisdom

This cake slices best once it's fully cooled and even better the next day when the flavors have melded together. A thin slice with tea in the afternoon or alongside vanilla ice cream as dessert both feel equally right.

• Store leftovers covered at room temperature for up to three days—no refrigeration needed unless your kitchen is very warm.
• If you want to bake ahead, make the candied oranges and the cake separately, then assemble with the glaze on the day you're serving.
• Blood oranges create a dramatic color variation if you want to switch things up, and they pair even more beautifully with Earl Grey tea.

Save

This is the kind of cake that makes a quiet afternoon feel special, whether you're eating it alone or sharing it with someone who matters. It's worth making.

Recipe FAQ

→ How do I make candied oranges for the cake?

Simmer thin orange slices in sugar and water until translucent and tender, then allow to cool on parchment to set the sweetness and texture.

→ What type of olive oil is best for this cake?

Use extra virgin olive oil for its fruity, robust flavor that complements the citrus notes and adds moistness to the cake.

→ Can I substitute the milk in the batter?

Yes, Greek yogurt can replace milk for a tangier crumb and slightly denser texture without sacrificing moisture.

→ How should I store leftover cake?

Keep the cake in an airtight container at room temperature for up to 3 days to maintain freshness and moistness.

→ What flavors does the citrus glaze add?

The glaze combines orange and lemon juices with powdered sugar, adding a bright, sweet-tart finish that enhances the cake's citrus profile.