Candied Orange Olive Oil Cake (Print Version)

Moist olive oil cake studded with candied oranges and finished with a bright 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

# Cooking Steps:

01 - In a large skillet, combine 1 cup sugar and 1 cup 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 1 cup 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 Advice:

01 -
  • It tastes far more complicated than it actually is, which makes you feel quietly accomplished when people compliment it.
  • The candied oranges can be made a day ahead, so you're really just baking a straightforward olive oil cake when it matters.
  • One slice feels luxurious but not heavy, perfect for afternoon tea or dessert without the guilt.
02 -
  • Room temperature eggs and milk aren't optional—they emulsify properly with oil and prevent a dense, greasy cake that breaks your heart after all that work.
  • Don't invert the cake onto a rack until it's fully cool, or those beautiful candied oranges will slide off and your stunning presentation becomes a casualty.
03 -
  • Make your candied oranges the day before so you're not juggling multiple things on baking day and can focus on getting the cake exactly right.
  • If your glaze is too thick, add a few more drops of citrus juice rather than more juice all at once, since it thickens as it cools and you can always add more.
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