Fresh-Pressed Olive Oil Club

Almond Orange Cake

Almond orange cake

This is a very moist, gluten-free single-layer cake topped with sautéed orange slices. A mix of oranges, such as blood orange, mandarin, and Cara Cara, slightly overlapping atop the cake, creates a beautiful presentation. Tip: Zest the oranges you’ll sauté for the topping and use the zest in the batter.


For the batter:

  • 2 cups almond flour
  • 3/4 cup sugar 
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse sea or kosher salt
  • 1 tablespoon orange zest
  • 1/4 cup freshly squeezed orange juice
  • 6 tablespoons extra virgin olive oil, plus more for the pan
  • 3 extra large eggs, lightly beaten
  • 1 teaspoon vanilla paste or extract
  • ½ teaspoon almond extract

For the sautéed oranges:

  • 2 to 3 oranges
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1/3 cup granulated sugar
  • 1 teaspoon pure vanilla or 1 tablespoon Grand Marnier


Step 1

Preheat the oven to 350°F. Line a 9-inch round cake pan with parchment paper. Brush the paper and the sides of the pan with olive oil.

Step 2

In a large bowl, mix all the dry ingredients with the orange zest. Add in the rest of the ingredients and fold with a large spatula to combine. Pour the batter into the prepared pan and shake gently to level. Bake for 30 minutes or until the tip of a knife inserted into the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then unmold the cake onto the rack and carefully peel off the parchment paper. Let it cool completely and transfer to a serving platter or cake plate.

Step 3

While the cake is cooling, make the oranges: Slice the oranges as thinly as possible; if you like the slight bitterness of orange peel, leave the peels on; if you want a sweeter finish, peel the oranges before slicing. Heat a wide frying or sauté pan over medium heat. When hot, add the olive oil and butter. When the butter is fully melted, add the orange slices in one layer. Sauté over medium heat for 2 minutes, flip and sauté for another 2 minutes. Sprinkle on the granulated sugar and flip again. Add the vanilla or Grand Marnier and let the syrup boil down until it’s very thick, about 2 minutes, watching carefully so that it doesn’t burn. Use tongs to arrange the orange slices over the cake and then drizzle on the pan syrup (if the syrup has thinned a bit, return it to the stovetop for 2 minutes to thicken).

Serves 8