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Amaretto, Orange


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

Baking sheet with wired rack

Bundt Cake

2 1/2 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

Amaretto Syrup

1 tablespoon light corn syrup

½ cup amaretto liqueur (Disaronno)

¼ cup sugar

1/4 cup unsalted butter-room-temp


Orange Glaze

2 teaspoons freshly grated orange zest

5 tablespoons fresh squeezed orange juice

1 1/2 cups powdered sugar 

1/2 cup toasted almond slivers




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. Using a slotted spoon place on the wired rack on the baking sheet. Preheat the oven to 175F and place the baking sheet in the center of oven. Let stay inside the oven 3-4 hours, flipping slices every 30 minutes until slices are nicely dehydrated. 

Bundt Cake

Combine the flour, baking soda, baking powder and salt in a bowl and whisk. Set aside. In a large mixing bowl cream the butter and sugar over medium speed for about 2 minutes until light and fluffy. 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 and wet ingredients beginning and ending with the dry ingredients. Mix until smooth. About 15-20 seconds. Don't over-mix.


Butter and flour the bundt pan. Add the batter to the pan and smooth out the top. Bake at 350F until a cake tester comes out clean. About 40 minutes. Prepare the syrup and glaze while cake is baking.  

Amaretto Syrup

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 remove from heat.  

Orange Glaze

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 and then brush the cake with the glaze. Place the cake onto a plate or cake stand. Toss the toasted almonds in the reserved glaze and arrange on top of the cake with the candied orange slices. Optional: Serve with Amaretto liqueur shots to pour over slices. 

"Moist buttermilk cake brushed lightly with an amaretto syrup, finished with an orange zest glaze, candied Mandarin orange slices & toasted almonds."

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