Desserts

Candied Orange Almond Cake

Name: Candied Orange Almond Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup almond flour; 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1/2 cup milk; 1 tablespoon baking powder; Zest of 1 orange; 1/2 cup candied orange peel, chopped; 1 teaspoon vanilla extract; Pinch of salt

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This Candied Orange Almond Cake brightens any table with a sunny orange scent, a tender crumb, and little bursts of sweet, chewy candied peel. It pairs the warm, nutty depth of almond flour with classic cake texture for a slice that tastes fresh, buttery, and lightly citrusy. The cake looks golden on top with specks of orange peel and feels moist and soft to the fork.

I love serving it for afternoon tea or a casual dessert. If you enjoy citrus desserts, you might also like a richer option like the chocolate orange baked cheesecake for a different take on orange and chocolate flavors.

Recipe Information

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Difficulty Level: Easy

Nutrition Information

Approximate per serving (1 of 8):

Calories per serving: 400 kcal
Protein: 7 g
Carbohydrates: 48 g
Fat: 22 g
Fiber: 3 g
Sugar: 30 g
Sodium: 220 mg

Why Make This Candied Orange Almond Cake

Make this cake when you want a simple, elegant dessert that smells like fresh oranges and tastes both nutty and sweet. The almond flour gives a tender texture and a slight chew, while the candied orange peel adds bright, caramelized bursts. This cake is quick to prepare, slices beautifully, and travels well for potlucks or picnics. It also pairs nicely with coffee, tea, or a spoonful of whipped cream.

How to Make Candied Orange Almond Cake

This cake comes together in four clear stages: prepare the pan and ingredients, mix the batter, bake until golden, and cool before serving. Use room-temperature eggs and butter for the best emulsion and even rise. Fold the candied peel gently to keep the batter light. Check doneness with a toothpick—when it comes out clean or with a few moist crumbs, the cake is ready.

Ingredients:

1 cup almond flour
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1/2 cup milk
1 tablespoon baking powder
Zest of 1 orange
1/2 cup candied orange peel, chopped
1 teaspoon vanilla extract
Pinch of salt

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Grease and flour a cake pan. Measure and zest the orange, chop the candied peel, and bring the butter and eggs to room temperature so they mix smoothly.

Step 2: Mixing

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and orange zest. In another bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined to avoid overworking the batter. Fold in the chopped candied orange peel gently.

Step 3: Cooking

Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and slightly springy.

Step 4: Finishing

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving. If you like, dust the top with powdered sugar or arrange thin orange slices on top once cool.

How to Serve Candied Orange Almond Cake

Serve slices at room temperature to let the almond flavor shine.
Add a dollop of whipped cream or a scoop of vanilla ice cream for a sweeter finish.
For brunch, pair with Greek yogurt and fresh berries.
For a more elegant dessert, drizzle a light orange glaze (powdered sugar mixed with a little fresh orange juice) over the cooled cake.

How to Store Candied Orange Almond Cake

At room temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 2 days.
In the refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature before serving for best flavor.
To freeze: Wrap slices individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge, then bring to room temperature.

Expert Tips for Perfect Candied Orange Almond Cake

Use room-temperature butter and eggs so they blend smoothly and trap air for a lighter cake.
Measure flour by spooning it into the cup and leveling; scooping can pack it and make the cake dense.
If your candied peel pieces are large, chop them small so they distribute evenly and don’t weigh down the batter.
Do not overmix after adding the flour. Mix until just combined to keep the crumb tender.
If the top browns too quickly, tent the cake loosely with foil for the last 10 minutes of baking.
For extra orange aroma, add 1 teaspoon of orange liqueur to the batter.

Delicious Variations

Orange Almond Glaze: Mix 1 cup powdered sugar with 2–3 tablespoons fresh orange juice and pour over the cooled cake.
Citrus Mix: Substitute half the candied orange peel with candied lemon or grapefruit for a mixed citrus cake.
Almond Crunch: Sprinkle sliced almonds on top before baking for a crunchy finish.
Chocolate Drizzle: Melt dark chocolate and drizzle over slices for a bitter counterpoint to the sweet peel.
Gluten-Free: Replace all-purpose flour with an additional 1 cup gluten-free 1:1 baking flour (note texture will vary slightly).

Frequently Asked Questions

Q: Can I use only almond flour and skip the all-purpose flour?
A: You can, but the texture will be denser and more crumbly. If you want a gluten-free cake, replace the all-purpose flour with an equal amount of a high-quality gluten-free 1:1 flour blend and add 1/2 teaspoon xanthan gum if your blend does not contain it.

Q: What can I substitute for candied orange peel?
A: Use finely chopped dried apricot or raisins for chew and sweetness, or swap in 1/2 cup fresh orange segments (drained) for a fresher taste—note fresh segments add moisture and may change bake time.

Q: Why did my cake sink in the middle?
A: Common reasons are underbaking, opening the oven door too early, overmixing the batter, or using too much baking powder. Check oven temperature with an oven thermometer and bake until a toothpick comes out clean.

Q: How do I keep the cake moist?
A: Don’t overbake and store the cake in an airtight container. You can brush the warm cake with a light orange syrup (equal parts orange juice and sugar warmed until dissolved) to add moisture and flavor.

Q: Can I make this recipe into muffins?
A: Yes. Fill muffin cups 2/3 full and bake at 350°F (175°C) for about 18–22 minutes. Check doneness with a toothpick. Adjust baking time and keep an eye to avoid overbaking.

Q: Can I reduce the sugar?
A: You can reduce granulated sugar by up to 25% without a big texture change. Note that candied peel adds sugar, so the cake will remain sweet even with less granulated sugar.

Conclusion

This Candied Orange Almond Cake is an easy way to add sunny flavor and a nutty texture to any dessert moment. It’s simple to make, stores well, and adapts to many variations—perfect for weeknight desserts, tea time, or special occasions. For inspiration on citrus and almond pairings, see this whole orange almond cake with candied citrus accents: Whole Orange Almond Cake + Candied Citrus Ruffles. Give this recipe a try—bake one today and enjoy the warm orange aroma filling your kitchen.