A moist cake blending olive oil, almond flour, and candied oranges for a flavorful, fragrant treat.
# What You Need:
→ Candied Oranges
01 - 2 medium oranges, thinly sliced
02 - 1 cup granulated sugar
03 - 1 cup water
→ Cake Batter
04 - 2 cups almond flour
05 - 1/2 cup gluten-free all-purpose flour blend
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 3 large eggs, room temperature
09 - 3/4 cup granulated sugar
10 - 1/2 cup extra-virgin olive oil
11 - 1/2 cup plain Greek yogurt
12 - Zest of 1 orange
13 - 1 teaspoon vanilla extract
→ For Serving
14 - Powdered sugar for dusting
15 - Fresh mint leaves
# How to Make It:
01 - In a medium saucepan, combine 1 cup sugar and 1 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves completely. Add orange slices in a single layer. Simmer gently for 20–25 minutes, turning occasionally, until translucent. Remove from syrup and allow to cool on a parchment-lined tray.
02 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
03 - Arrange cooled candied orange slices on the bottom of the prepared pan, overlapping slightly as needed.
04 - In a large bowl, whisk together almond flour, gluten-free flour blend, baking powder, and salt until evenly distributed.
05 - In another bowl, beat eggs and 3/4 cup sugar until pale and slightly thickened, approximately 2–3 minutes. Whisk in olive oil, Greek yogurt, orange zest, and vanilla extract until smooth.
06 - Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
07 - Pour batter over the candied oranges and smooth the top with a spatula.
08 - Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes.
09 - Invert the cake onto a serving plate and peel off the parchment paper. Dust with powdered sugar and garnish with fresh mint leaves if desired. Serve at room temperature.
