# 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 almond flour, finely ground
05 - 1 cup granulated sugar
06 - 4 large eggs
07 - ½ cup extra virgin olive oil or melted unsalted butter
08 - 1 teaspoon vanilla extract
09 - Zest of 1 orange
10 - ½ teaspoon salt
11 - 1 teaspoon gluten-free baking powder
→ Garnish
12 - 2 tablespoons sliced almonds
13 - Powdered sugar for dusting
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - In a wide saucepan, combine 1 cup sugar and 1 cup water and bring to a simmer over medium heat. Add orange slices in a single layer. Simmer gently for 15–20 minutes, turning occasionally, until translucent. Transfer slices to a wire rack to cool. Reserve the syrup.
03 - Arrange cooled candied orange slices on the bottom of the prepared springform pan.
04 - In a large bowl, whisk 4 eggs and 1 cup sugar until pale and slightly thickened, approximately 2 minutes.
05 - Whisk in olive oil or melted butter, vanilla extract, orange zest, and salt until smooth and fully incorporated.
06 - Add almond flour and baking powder to the wet mixture. Fold gently with a spatula until just combined.
07 - Pour batter over the candied orange slices and smooth the top with a spatula.
08 - Bake for 45–50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
09 - Let the cake cool in the pan for 15 minutes. Carefully invert onto a serving plate so the candied oranges are positioned on top.
10 - Brush the top with reserved orange syrup for enhanced shine and flavor. Garnish with sliced almonds and a light dusting of powdered sugar if desired.
11 - Slice the cake into wedges and serve at room temperature or chilled.
