Desserts
Candied Orange-Almond Cake
Sweet, bright, tangy oranges are a welcome burst of flavor and color in the depths of winter. This Candied Orange-Almond Cake is moist with a hint of almond flavor.
Ingredients
FOR THE CANDIED ORANGES:
Instructions
Preheat oven to 350°. Spray an 8-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.
Beat butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed until smooth. Add sugar, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in almond extract.
Whisk together flours, baking powder, baking soda, and salt in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture alternately with puréed orange, beginning and ending with flour mixture, beating just until combined after each addition. (Do not overmix.) Spread batter into prepared pan.
Bake until golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely in pan on a wire rack. Place cake on a serving plate. Remove Candied Oranges from syrup, and arrange on top of cake. Drizzle with a few tablespoons Candied Oranges syrup, if desired.
For the Candied Oranges
Heat sugar and 1½ cups water in a large, wide saucepan over medium-low heat, stirring frequently, until sugar is dissolved. Add all orange slices, and bring to a low simmer; simmer for 1 hour. (Do not boil.) Remove from heat, and let cool. Refrigerate oranges in syrup for up to 1 month.