Orange Olive Oil Cake With Candied Oranges
Bake a bright, tender Orange Olive Oil Cake made with whole candied oranges. Soft crumb, simple orange glaze, and big citrus flavor — easy and perfect for any occasion.
Ingredients
Candied Oranges
- 2 oranges
- 1 cup sugar
Orange Olive Oil Cake
- olive oil for brushing the tin
- 1¼ cup sugar
- 2½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 eggs size L
- 6 tablespoons olive oil extra vierge
Orange Glaze and Topping
- 2 tablespoons orange juice
- 1 tablespoon confectioners sugar
- 1 teaspoon coarse sea salt or fleur de sel
Ingredients you need per step are listed below the step in Italic
Instructions
Candied Oranges
- Wash, trim ends, and slice oranges thinly; remove seeds.2 oranges
- Blanch slices in 6 cups boiling water; drain. Repeat once.
- In 4 cups of water, dissolve 1 cup of sugar, add slices, and simmer for 30 minutes. Cool in syrup.1 cup sugar
- Lift slices with a slotted spoon, pulse in a food processor to a coarse paste.
Make the batter
- Preheat the oven to
350 °F or 
320 °F. - In a large bowl, add orange paste, flour, sugar, baking powder, baking soda, vanilla, eggs, and olive oil.1¼ cup sugar, 2½ cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon vanilla extract, 4 eggs, 6 tablespoons olive oil
- Beat for 3 minutes on medium until creamy and airy.
Bake
- Grease a 9-inch (23 cm) springform, line the base with parchment, and dust the sides with flour.olive oil
- Pour in batter.
- Bake for about 45 minutes, until a skewer comes out clean.
- Cool 5 minutes; release the ring.
Glaze
- Place the cake on a rack over a tray.
- Mix orange juice with confectioners’ sugar.2 tablespoons orange juice, 1 tablespoon confectioners sugar
- Poke holes in the top, brush glaze over the top and sides, and then sprinkle with flaky sea salt.1 teaspoon coarse sea salt
- Cool to room temperature.
NOTES
1. Is the cake bitter if I use whole oranges? No - blanching removes the bitterness from the pith, leaving a deep orange flavor.
2. Can I use bottled juice for the glaze? Fresh juice tastes brighter, but bottled works in a pinch.
3. Which olive oil works best? Choose a mild, fruity extra-virgin so it supports the orange instead of overpowering it.
4. Variations
- Chocolate drizzle: Melt dark chocolate and zigzag over the cooled cake.
- Citrus swap: Use blood oranges for a ruby color and sharper taste.
- Orange liqueur: Whisk 1 tablespoon Grand Marnier or Cointreau into the batter for extra depth.
- Room temperature: Wrap and keep up to 3 days in a cool spot.
- Fridge: If warm weather, store airtight up to 4 days; bring to room temp before serving.
- Freezer: Wrap tightly in two layers of plastic; freeze up to 3 months. Thaw wrapped at room temp.
Nutrition
Calories: 513kcal | Carbohydrates: 93g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 467mg | Fiber: 2g | Sugar: 62g | Vitamin A: 201IU | Vitamin C: 20mg | Iron: 2mg
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