Candied Orange Olive Oil Cake (Print Version)

Moist olive oil cake studded with tender candied oranges and finished with a zesty citrus glaze.

# 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 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

# How to Make:

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. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
07 - 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. Drizzle over cooled cake. Decorate with reserved candied oranges if desired.

# Expert Advice:

01 -
  • The olive oil keeps the crumb impossibly moist without any heaviness—it tastes elegant but feels like comfort food.
  • Homemade candied oranges make this feel more impressive than it actually is, and they're foolproof once you know the trick.
  • It's the kind of dessert that makes people pause mid-conversation to ask what they're tasting.
02 -
  • Room temperature eggs and milk are non-negotiable here—they emulsify properly with the oil and create that impossibly tender crumb that makes people ask for the recipe.
  • Don't skip the step of rubbing sugar and orange zest together; it releases the oils that make this cake taste like actual oranges and not just orange-flavored cake.
03 -
  • Make the candied oranges a day or two ahead; they actually taste better once they've had time to absorb the syrup, and it simplifies your baking day significantly.
  • If your glaze seems too thick, add more juice a teaspoon at a time; too thin, add more powdered sugar. It should look like thick cream, not pancake batter.
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