Candied Orange Olive Oil Cake (Printable)

Moist olive oil cake with candied oranges and citrus glaze, ideal for afternoon tea or dessert.

# What You'll 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 - 1.5 teaspoons baking powder
06 - 0.5 teaspoon baking soda
07 - 0.5 teaspoon salt
08 - 1 cup granulated sugar
09 - Zest of 1 orange
10 - 3 large eggs, room temperature
11 - 0.75 cup extra virgin olive oil
12 - 0.75 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 sugar and water. Bring to a simmer over medium heat, stirring until sugar dissolves completely. 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 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.

# Expert Tips:

01 -
  • The olive oil keeps the crumb impossibly tender and moist for days, so you can actually bake it ahead.
  • Those candied oranges look fancy enough to make people think you went to culinary school, but they're honestly forgiving to make.
02 -
  • Don't skip bringing your eggs and milk to room temperature—cold ingredients won't emulsify with the oil and you'll end up with a greasy, dense cake instead of the tender crumb you're after.
  • The candied oranges are the star, so don't rush them—those 20-25 minutes of gentle simmering is what transforms bitter pith into something glossy and delicate.
03 -
  • Zest your orange before you slice it for candying—it's so much easier and you won't waste any precious zest trying to work around the slices.
  • If you love tartness, use Greek yogurt mixed with a little milk instead of all milk—it creates an even more tender crumb and plays beautifully against the sweet glaze.
Go Back