Orange Drizzle Cake with Candied Orange Peel – a simple, much-loved bake that’s gluten free too.
I’ve been trying to cut back on carbs, but sometimes you just need cake. This orange drizzle cake satisfies that craving without being fussy. It’s moist, citrusy and made with ground almonds, so it feels a little more substantial than a plain sponge. I added some gluten-free plain flour at the last minute—use it or swap for regular plain flour if you prefer. Either way, it’s a crowd-pleaser and ideal when you’re sharing with people who might be gluten intolerant.
If you’re following a low-carb or higher-protein plan for a few days (I do it now and then to shift a pound or two), it’s nice to know you can still enjoy a proper cake sometimes. This one feels indulgent but is straightforward to make.
The cake is topped with a light orange icing, candied orange peel and toasted almond slivers for crunch. The candied peel takes a bit of time but is worth it — or you can buy ready-made peel if you prefer. The homemade version is sticky, glossy and the perfect garnish.
Made with ground almonds for texture, this cake keeps well and slices beautifully. I’ll definitely be baking it again.
If you want more gluten-free bakes, try flourless chocolate cherry cake, a chocolate caramel mug cake or Turkish Delight brownies — all great options for pudding lovers.
The Orange Drizzle Cake with Candied Orange Peel Recipe:
Orange Drizzle Cake with Candied Orange Peel
Ingredients
- 200 g (1 cup minus 2 tbsp) unsalted butter, melted
- 150 g (3/4 cup) light brown soft muscovado sugar
- 4 large free-range eggs
- 1 tsp orange extract
- 100 g (1 cup minus 2 tbsp) gluten-free plain (all-purpose) flour blend
- 100 g (1 cup plus 2 tbsp) ground almonds (use the grainy type)
- 1 tsp baking powder (check it’s gluten free)
- Pinch of salt
- Zest of one orange
Candied peel
- 360 ml (1 1/2 cups) water
- 500 g (2 1/2 cups) light brown soft muscovado sugar
- Peel from two oranges, cut into thin strips (remove as much pith as possible)
Icing
- 250 g (2 cups + 2 tbsp) confectioners’ sugar, sifted
- 40 ml (3 tbsp) water
- 1/2 tsp orange extract
Also
- 50 g (1/2 cup minus 1 tbsp) toasted almond slivers
Instructions
- Preheat the oven to 180°C/350°F (fan). Line the base and sides of a 20cm loose-bottomed cake tin with non-stick baking parchment.
- In a large bowl, add the melted butter, sugar, eggs and orange extract. Mix with an electric mixer or whisk until thick.
- Fold in the gluten-free flour, ground almonds, baking powder, salt and orange zest. Pour the batter into the prepared tin.
- Bake for 40–50 minutes, or until a skewer inserted in the centre comes out clean. Leave the cake to cool in the tin for 10 minutes, then remove and cool completely on a wire rack.
- To make the candied peel: pour the water into a saucepan, add two-thirds of the sugar and the orange peel. Bring to the boil, then simmer on medium heat for 45–55 minutes until the liquid is thick and syrupy. Place the remaining sugar on a plate. Remove the peel with a slotted spoon, let excess syrup drip off, then toss the strips in the sugar to coat. These can be eaten straight away or left to firm up at room temperature for a day.
- Make the icing by whisking together the confectioners’ sugar, water and orange extract until thick but just pourable.
- Spoon the icing over the cooled cake, letting it drip slightly down the sides. Top with candied orange peel and toasted almond slivers, then serve.
Notes
Nutritional information is per serving and provided as an approximation.
Nutrition
Calories: 527 kcal | Carbohydrates: 81 g | Protein: 5 g | Fat: 21 g | Saturated Fat: 9 g | Cholesterol: 90 mg | Sodium: 41 mg | Fiber: 1 g | Sugar: 73 g
Nutrition information is automatically calculated, so should only be used as an approximation.
