Candied Orange Almond Cake is a beautiful citrus dessert that combines bright orange flavor with the rich, nutty texture of almond flour for a truly memorable treat. This naturally gluten-free cake features tender candied orange slices layered beneath a moist almond cake, creating a stunning upside-down presentation that looks impressive but is surprisingly simple to make.
Whether you’re baking for a holiday gathering, a weekend family dessert, or just craving something fresh and citrusy, this Easy Candied Orange Almond Cake Recipe delivers flavor, elegance, and comfort in every slice.
Why You’ll Love This Candied Orange Almond Cake
This Candied Orange Almond Cake stands out for so many reasons:
- It’s naturally gluten-free thanks to almond flour.
- The candied orange topping creates a gorgeous, bakery-style finish.
- The flavor is fresh, vibrant, and perfectly balanced.
- It’s moist and tender without being heavy.
- It works for both casual family dinners and special occasions.
- The recipe uses simple, wholesome ingredients.
The combination of sweet citrus and nutty almond makes this cake feel both rustic and refined. The oranges soften during baking and infuse the entire Candied Orange Almond Cake with bright flavor and subtle caramel notes.
Ingredients for Candied Orange Almond Cake
This recipe has two main parts: the candied orange layer and the almond cake batter.
For the Candied Orange Layer
- 2–3 medium oranges, thinly sliced
- 1 cup granulated sugar
- 1 cup water
For the Almond Cake Batter
- 2 cups finely ground almond flour
- ¾ cup granulated sugar
- 3 large eggs
- ⅓ cup olive oil or melted butter
- 1 tablespoon fresh orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
Optional Garnish
- Sliced almonds
- Powdered sugar for dusting
- Extra orange syrup from candying
Ingredient Notes and Substitutions
Almond Flour:
Use finely ground almond flour, not coarse almond meal. This ensures a soft, tender texture in your Candied Orange Almond Cake.
Olive Oil vs. Butter:
Olive oil gives a light, slightly fruity finish that pairs beautifully with citrus. Melted butter provides a richer, more classic flavor. Both work well.
Sugar Options:
You can reduce sugar slightly if you prefer a less sweet cake, but keep the full amount for proper structure and moisture.
Dairy-Free Option:
Use olive oil instead of butter for a fully dairy-free Candied Orange Almond Cake.
Egg Substitution (If Needed):
For a vegetarian-friendly variation, flax eggs may work, though texture may be slightly denser.
Step-by-Step Instructions
Step 1 – Prepare the Candied Oranges
Slice the oranges very thinly, removing any seeds. In a medium saucepan, combine sugar and water. Bring to a gentle simmer, stirring until sugar dissolves.
Add orange slices in a single layer. Simmer for about 15–20 minutes, or until the slices become translucent and slightly glossy.
Remove from heat and let cool slightly. Reserve some of the syrup for brushing the cake later.
Step 2 – Arrange the Orange Layer
Line the bottom of a 9-inch round cake pan with parchment paper. Lightly grease the sides.
Arrange the candied orange slices in a decorative single layer at the bottom of the pan. Slight overlap is fine, but avoid stacking too thickly.
This layer will become the beautiful top of your Candied Orange Almond Cake once inverted.
Step 3 – Mix the Cake Batter
In a large bowl, whisk together the eggs and sugar until slightly thickened.
Add olive oil (or melted butter), orange zest, and vanilla extract. Mix until smooth.
In a separate bowl, combine almond flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until fully incorporated. Do not overmix.
Step 4 – Assemble and Bake
Carefully pour the batter over the arranged orange slices. Spread evenly with a spatula.
Bake in a preheated 350°F (175°C) oven for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
The top should be golden and set.
Step 5 – Cool and Invert
Allow the cake to cool in the pan for about 15 minutes. Run a knife around the edges.
Place a serving plate over the pan and gently invert. Carefully remove parchment paper to reveal the glossy orange topping.
Brush the top with reserved orange syrup for extra shine if desired.
Pro Tips for Success
- Slice Oranges Evenly: Thin, even slices ensure proper candying and beautiful presentation.
- Don’t Skip the Parchment: It guarantees clean release when flipping the Candied Orange Almond Cake.
- Avoid Overbaking: Almond flour cakes can dry out if overbaked. Check at 35 minutes.
- Let It Cool Slightly Before Inverting: Too hot and it may break; too cold and it may stick.
- Use Fresh Zest: Fresh orange zest gives the most vibrant citrus flavor.
Flavor Variations
Want to make your Candied Orange Almond Cake even more special? Try these ideas:
- Add Cardamom: A pinch adds warm spice that pairs beautifully with citrus.
- Drizzle with Dark Chocolate: Light chocolate drizzle creates a stunning contrast.
- Add Almond Extract: A small amount enhances the nutty flavor.
- Top with Greek Yogurt: Serve with a dollop for creamy balance.
- Add Honey Glaze: Replace some sugar syrup with honey for deeper sweetness.
Serving Suggestions
Candied Orange Almond Cake is best served slightly warm or at room temperature.
Serve it:
- With freshly whipped cream
- With vanilla yogurt
- Alongside tea or coffee
- As a holiday dessert centerpiece
- With fresh berries for extra brightness
The bright citrus flavor makes this cake especially lovely in winter and spring.
Storage and Freezing Instructions
Room Temperature:
Store in an airtight container for up to 2 days.
Refrigerator:
Keep refrigerated for up to 5 days. Bring to room temperature before serving.
Freezing:
Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator.
Candied Orange Almond Cake freezes surprisingly well and retains its moisture.
Nutrition Facts (Per Serving)
Approximate values per slice (1 of 8):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sodium | 120 mg |
Values may vary depending on ingredients used.
FAQ About Candied Orange Almond Cake
Can I use almond meal instead of almond flour?
Almond meal is coarser and may create a denser texture. For best results in your Candied Orange Almond Cake, use finely ground almond flour.
Do I need to peel the oranges?
No, the peel stays on. The simmering process softens and sweetens it, making it tender and flavorful.
Can I make this cake ahead of time?
Yes. Candied Orange Almond Cake tastes even better the next day as the flavors deepen.
Why did my cake stick to the pan?
This usually happens if parchment paper wasn’t used or the cake wasn’t loosened properly before inverting.
Can I reduce the sugar?
You can slightly reduce it, but sugar helps with moisture and structure. Large reductions may affect texture.
Final Thoughts
This Easy Candied Orange Almond Cake Recipe proves that elegant desserts don’t have to be complicated. With simple ingredients and a few thoughtful steps, you can create a stunning citrus-almond cake that looks bakery-worthy and tastes fresh, moist, and balanced.
Candied Orange Almond Cake is perfect for sharing with family and friends, celebrating special occasions, or simply enjoying a quiet afternoon treat. Once you try it, this beautiful cake may become a regular favorite in your kitchen.
Print
Easy Candied Orange Almond Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
Candied Orange Almond Cake is a moist, gluten-free citrus dessert made with almond flour and topped with beautiful caramelized orange slices. This elegant upside-down cake delivers bright orange flavor and rich almond texture in every slice.
Ingredients
2–3 medium oranges, thinly sliced
1 cup granulated sugar
1 cup water
2 cups finely ground almond flour
3/4 cup granulated sugar
3 large eggs
1/3 cup olive oil or melted butter
1 tablespoon fresh orange zest
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
Sliced almonds for garnish (optional)
Powdered sugar for dusting (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
2. In a saucepan, combine 1 cup sugar and 1 cup water. Bring to a gentle simmer until sugar dissolves.
3. Add thinly sliced oranges and simmer 15–20 minutes until translucent. Remove and cool slightly.
4. Arrange candied orange slices in a single layer on the bottom of the prepared pan.
5. In a large bowl, whisk eggs and 3/4 cup sugar until slightly thickened.
6. Add olive oil (or melted butter), orange zest, and vanilla extract. Mix until smooth.
7. In a separate bowl, combine almond flour, baking powder, and salt.
8. Fold dry ingredients into wet mixture until fully incorporated.
9. Pour batter gently over arranged oranges and spread evenly.
10. Bake 35–45 minutes until golden and a toothpick inserted in center comes out clean.
11. Cool 15 minutes, loosen edges, invert onto serving plate, and remove parchment paper.
12. Brush with reserved orange syrup and garnish with sliced almonds or powdered sugar if desired.
Notes
Use finely ground almond flour for best texture.
Slice oranges thinly and remove seeds before candying.
Do not overbake to maintain moisture.
Cake can be stored at room temperature for 2 days or refrigerated for up to 5 days.
Freeze individual slices for up to 2 months in airtight wrapping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg
