Candied Orange Olive Oil Cake (Print-Friendly)

Moist olive oil cake studded with 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 It:

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. Drizzle over cooled cake. Decorate with reserved candied oranges if desired.

# Expert Advice:

01 -
  • The candied oranges stay tender and glossy, not the tough leather you might fear, and they perfume the entire cake as it bakes.
  • Olive oil keeps the crumb impossibly moist without feeling heavy, so a slice at tea time actually makes sense.
  • You'll have leftover candied oranges for stirring into yogurt, crushing over ice cream, or sneaking when no one's looking.
02 -
  • The candied oranges need gentle heat and patience or they turn to marmalade mush, so resist the urge to turn up the flame and hurry them along.
  • Room temperature eggs and milk actually do make a difference in how smoothly they combine with the oil, so pull them from the fridge 30 minutes before you start.
  • This cake improves on day two and three as the flavors settle, so make it ahead without guilt.
03 -
  • If you want drama, use blood oranges for candying and their jewel tone will surprise everyone who cuts into the cake.
  • Greek yogurt swapped for the milk gives a tangier, slightly denser crumb that some people prefer and keeps the cake moist even longer.
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