Orange Olive Oil Cake with Candied Oranges is one of the best things I’ve ever eaten, and I’m not usually a cake person. Many cakes are dry, overly sweet, or bland — and I definitely don’t love frosting — but this cake changed my mind. It’s bright with orange flavor, moist without being soggy, has a fine crumb, a whisper of warm cardamom, and is finished with thin orange slices candied in a honey-cardamom syrup.
The inspiration came from friends who raved about a cake they found while traveling in Jackson, Mississippi. “It was moist.” “It wasn’t too sweet.” “Perfect texture.” They mentioned candied oranges on top, and my curiosity — and love of orange desserts — led me to experiment until I recreated exactly what they described.
This cake isn’t a dump-and-stir recipe; it takes a couple of bowls and a bit of attention, but nothing difficult. The result is worth the small effort: a delicate, fragrant cake that showcases olive oil’s tenderizing effect and the bright perfume of orange. The candied orange slices, simmered gently in honey and cardamom-scented syrup, add both sparkle and a touch of sophistication.
I serve the cake for entertaining as an elegant dessert or as a special tea-time treat. It keeps well when stored tightly wrapped at room temperature for up to a week, and a little of the reserved orange syrup drizzled over each slice makes it even more irresistible.
What kind of olive oil should I use in baking?
Choose an olive oil based on the flavor you want. I prefer light (refined) olive oil in baking because it provides the silkiness and moisture olive oil offers without an assertive olive flavor. “Light” simply means a milder, more neutral oil with a higher smoke point — it’s not lower in calories.
If you prefer the more pronounced flavor of extra virgin olive oil, use a fruity, high-quality first-cold-pressed bottle. The cake will have a richer olive oil character that pairs beautifully with orange, but the flavor will be noticeably more present.
Tools that make this easier
- saucepan
- tongs
- cake pan
- stand mixer or electric mixer
- silicone spatula
- semolina flour (essential for texture)
Cook’s Notes
- Semolina flour is important for the cake’s slightly grainy, tender texture; don’t skip or substitute it. If you have leftover semolina, use it in breads or pizza dough.
- I used Cara Cara oranges for their color and aroma, but navels or mandarins work too. Remove seeds if present.
- If you prefer a crunchy finish, toss the candied slices with a bit of granulated sugar after removing them from the syrup and before cooling. Otherwise leave them glossy and slightly sticky.
- Make sure your bowl and whisk are completely clean and dry when whipping egg whites — otherwise they won’t form properly.
- I like to drizzle extra reserved orange syrup over slices when serving, but the cake is lovely on its own.
- Store leftovers tightly wrapped at room temperature for up to one week.
If you enjoy this cake, you may also like other fruit-forward or honey-sweetened cakes and quick breads that balance bright citrus with gentle spice and tender crumbs.
Orange Olive Oil Cake with Candied Oranges
Ingredients
For the Candied Oranges and Orange Syrup:
- 3 Cara Cara or navel oranges, sliced 1/8-inch thick (discard ends, remove seeds)
- Large bowl of ice water
- 1 cup granulated sugar
- 1 cup mild honey
- 2 cups water
- 2 tablespoons lightly crushed cardamom pods
- 2 tablespoons fresh orange juice
For the Orange Olive Oil Cake
- 1/2 cup olive oil, plus more for brushing pan
- 1 cup all-purpose flour
- 1/2 cup semolina flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup sugar, divided
- 3 large eggs, separated
- 2/3 cup plain Greek yogurt
- 1 1/2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
Instructions
To Make the Candied Oranges:
- Bring a saucepan of water to a rapid boil and add orange slices. Boil 1 minute, then transfer to the bowl of ice water to cool. Drain.
- In a large skillet over medium heat, combine 1 cup sugar, 1 cup honey, 2 cups water, 2 tablespoons orange juice, and the crushed cardamom. Bring just to a boil, stirring until the sugar dissolves.
- Reduce heat to medium-low and arrange orange slices in a single layer. Simmer gently (do not boil) for 45–60 minutes, turning every 15 minutes, until rinds are slightly translucent.
- Use tongs to transfer slices to a cooling rack. If you prefer less sticky slices, sprinkle with granulated sugar. Cool at least 1 hour or up to overnight. Store in an airtight container at room temperature for up to 1 month.
- Strain and reserve the orange syrup for soaking the cake. Discard syrup after one month.
To Make the Cake:
- Preheat oven to 350°F (175°C). Brush a round cake pan with olive oil.
- Whisk together the all-purpose flour, semolina, baking powder, cardamom, salt, and baking soda.
- In a large bowl or stand mixer fitted with the paddle, beat 1/4 cup sugar and 1/2 cup olive oil for 1 minute. Add the egg yolks and beat to combine, then mix in the flour mixture. Beat in the yogurt, orange zest, and vanilla.
- In a clean, dry bowl, whip the egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar and beat to firm peaks. Fold half the whites into the batter to lighten it, then fold in the remaining whites just until incorporated. Transfer batter to the prepared pan and smooth the top.
- Bake until the cake is risen and a skewer inserted in the center comes out clean, about 25 minutes.
- Warm the reserved orange syrup until just hot to the touch. Pierce the hot cake all over with a skewer. Slowly drizzle 3/4 cup warm syrup over the cake; when absorbed, drizzle another 3/4 cup. Reserve remaining syrup for serving. Let the cake cool in the pan on a wire rack.
- Run a flexible spatula around the edge to release the cake. Arrange the candied orange slices on top, cut into wedges, and serve with extra syrup if desired.
Nutrition
Nutritional information is an estimate. Calculate using your actual ingredients if needed.
