Prepare candied oranges 1 day ahead.
Candied Mandarin Orange Slices
1 Mandarin orange
1 cup sugar
2 tablespoons light corn syrup
Mandoline for slicing
Ice water bath
2.5 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 pound unsalted butter (2 sticks) room temp
2 cups sugar
1 1/4 teaspoons vanilla extract
4 large eggs-room temp
1 cup whole buttermilk-room temp
¾ cup fat free milk-room temp
10 inch bundt pan
1 tablespoon light corn syrup
½ cup amaretto liqueur (Disaronno)
¼ cup sugar
3 tablespoons unsalted butter, room-temp
2 teaspoons fresh grated orange zest
5 tablespoons fresh squeezed orange juice
1 1/2 cups powdered sugar
1/2 cup toasted almond slivers
Toast in oven at 400 degrees until lightly browned.
Candied Mandarin Orange Slices
Place the Mandarin orange in the freezer 30-45 minutes to harden for easier slicing but don't freeze solid. Starting with the flat side of the mandarin, slice to a 1/8 inch thickness using the mandoline.
Bring one cup of water to a boil in a 12 inch skillet and add orange slices. Cook for 1 minutes, remove using a slotted spoon and add to ice water bath. Add sugar, corn syrup and 1/2 cup more of water to skillet and simmer over medium-low until translucent. About 20 minutes.
Place on a wire rack, over a baking sheet, using a slotted spoon. Preheat the oven to 175 degrees, place baking sheet in the center of oven and turn the oven off. Let stay inside the oven 3-4 hours or overnight. Turn the orange slices over and repeat.
Combine the flour, baking soda, baking powder and salt in a bowl and whisk. Set aside.
Using a hand or stand mixer, cream the butter and sugar over medium speed for 3 minutes. Scrape the sides and bottom, add vanilla and then add the eggs one at a time.
Mix the buttermilk and fat-free milk together. With the mixer on low speed, alternately add the dry ingredients and the milk mixture in 3 parts, beginning and ending with the dry ingredients. Mix until smooth, about 15-20 seconds. Don't over-mix.
Butter and flour the bundt pan, tap on the counter 3-4 times and dump out the excess flour. There should be a light dusting of flour. Pour the batter in the pan and smooth out the top. Bake at 350 degrees until a cake tester comes out clean. About 40 minutes. Prepare the syrup and glaze while cake is baking.
Add the corn syrup, amaretto liqueur and sugar to a small sauce pan and whisk over medium temp until sugar is dissolved. Whisk in the butter and and remove from heat.
Add all ingredients to a small mixing bowl and whisk until smooth. Place 1/4 cup of the glaze in a separate bowl and set aside.
Let cake cool 15-20 minutes and turn out onto a wire rack, over a baking sheet. Using a skewer, poke holes all over the top of the cake. Brush the amaretto syrup all over the top and sides of the cake. Follow with the glaze and brush all over the cake. Using a cake lifter, place cake on a cake plate. Toss the toasted almonds in the reserved glaze and arrange on top of the cake with the candied orange slices. Serve with Amaretto liqueur. Pour Amaretto liqueur onto individual serving plates and place a slice of cake on top of liqueur.
"Moist buttermilk cake, brushed lightly with an amaretto syrup, finished with an orange zest glaze, candied Mandarin orange slices & toasted almonds"