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Amaretto, Orange

Bundt 

Brighten your table with this citrus-infused, ultra-moist buttermilk bundt cake, soaked in orange amaretto syrup and topped with a vibrant glaze, almonds, and candied orange.

orange amaretto bundt cake

Kitchen Tools Needed:
10 inch bundt pan
Instant read thermometer
Pastry brush
Food processor
Saucepan
Baking sheet
Parchment paper
Wire cooling rack​

Candied Mandarin Orange Slices
Note: Candied oranges can be made a day ahead and left at room temp to dry out. Be sure to reserve leftover orange syrup.

Step 2: Prep and Slice the Oranges
Slice the orange in half widthwise then slice each piece in half lengthwise (4 half moons).
Now cut between 1/16 to 3/16 inch half moon pieces (carpel side/triangle shapes).

Step 3: Simmer the Syrup
Bring the water and sugar to a simmer in a sauce pan.
Add the whole star anise and the orange pieces.

Step 4: Cook the Fruit
Bring to a simmer and adjust heat to keep a constant gentle simmer for 45 minutes, stirring often.
Taste after 20-25 minutes and remove star anise if needed.

Step 5: Dry the Slices
Using a fork, (reserve the syrup) place orange pieces on a baking sheet lined with parchment paper.
Place in the oven at 175F to dry out while preparing the cake.
Note: If you don't have a double oven you may want to make the candied oranges the day before to allow drying time at room temperature.

Bundt Cake

Step 6: Prep the Oven and Pan
Preheat oven to 325F and butter & flour the bundt pan.

Step 7: Mix the Wet Elements
Mix the buttermilk and sour cream together.

Step 8: Blend the Dry Ingredients
Use a food processor to combine dry ingredients together for more even mixing.
Combine the flour, baking soda & powder and salt in a bowl, whisk, set aside.

Step 9: Cream Butter and Sugar
In a large mixing bowl cream the butter and sugar over medium speed for 2 minutes.
Scrape the sides and bottom, mix in the vanilla, then the eggs one at a time.

Step 10: Combine the Batter
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.

Step 11: Bake the Cake
Add the batter to the pan and smooth out the top.
Bake in the lower, center position in oven until internal temperature of cake reaches 200F, or a cake tester comes out clean, about 50 minutes.
Prepare the syrup and glaze while cake is baking.

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Ingredients

Candied Orange

  • 1 large Navel orange

  • 1 cup granulated sugar

  • 1 cup water

  • 2 whole star anise 

Bundt Cake

  • 2 1/2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon baking powder

  • 1 1/4 teaspoons fine sea salt

  • 2 sticks (1 cup / 16 tablespoons) unsalted butter, room temperature

  • 1 1/2 cups plus 2 tablespoons granulated sugar

  • 2 1/2 teaspoons vanilla extract

  • 4 large eggs, room temperature

  • 3/4 cup whole buttermilk, room temperature

  • 1/2 cup full-fat sour cream, room temperature 

Orange Amaretto Syrup

  • Reserved syrup (from the candied oranges)

  • 1/2 teaspoon orange extract

  • 3 tablespoons amaretto liqueur (Lazzaroni)

Orange Glaze

  • Zest of 1 Navel orange

  • 5 tablespoons fresh-squeezed orange juice

  • 1 1/2 cups powdered sugar

  • 1 pinch fine sea salt

Finishing Touches

  • Reserved candied orange slices

  • 1 cup toasted almond slivers, lightly crushed

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  • Whipped Crème Fraîche

  • 1 cup heavy cream

  • 2-3 tablespoons superfine sugar (pulse in small blender)

  • 3-4 tablespoons crème fraîche or sour cream

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Note: Make your own crème fraîche by adding 1 cup of heavy cream to a mason jar and stirring in 1 tablespoon of cultured buttermilk, then leaving at room temp overnight. 

Cake

Prep Time: 30 min

Active Cooking Time: 25 min

Inactive Cooking Time: 2.5-3 hours

Total Time: 3.5-4 hours

Serves: 10-12

Orange Amaretto Syrup

Step 12: Mix the Syrup
Measure the leftover syrup from the candied oranges (there should be about 1/3 cup).
Add 1/2 teaspoon orange extract and 3 tablespoons of amaretto liqueur.

Step 13: First Soak
As soon as the cake comes out of the oven, brush half of the syrup onto the bottom.
Let cool in the pan for 15 minutes.

Step 14: Second Soak
Flip the cake out onto a wired rack over a baking sheet or a large plate.
Brush on the remaining syrup.

Orange Glaze

Step 15: Make the Glaze
Add all ingredients to a small mixing bowl.
Whisk until smooth.

Step 16: Prep the Orange Garnish
Slice one of the half moon candied orange pieces in half, then slice in half again so you have 4 small triangles.
Repeat until you have sliced enough for your cake, or cut to desired size/shape.

Step 17: Decorate the Cake
Press desired amount of orange pieces all over the cake.
Make sure you press the bottom side onto the cake, it will be the stickiest. Or dip in glaze.

Step 18: Glaze and Finish
Start brushing desired amount of the orange glaze onto the cake.
Sprinkle and press on some of the ground almonds as you go.
Place the cake onto a cake plate or cake stand and serve with the sweetened crème fraîche.

Sweetened Crème Fraîche Topping

Step 19: Prep the Topping
Add the heavy cream to a mixing bowl. Mix in the sugar using a handheld mixer until stiff peaks form. Add the crème fraîche and mix on low speed. Serve alongside slices of the cake.

Storage & Serving Tips

Step 20: Storage and Serving
If you refrigerate the cake, make sure it's sealed.
To serve chilled cake, bring individual slices to room temperature before serving or warm up slightly on defrost in the microwave.

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