- Prep time 30 minutes
- Total time 14 hours
- Portion size 10 servings
- Credits : Canadian Living Magazine
Ingredients
Cake:
Assembly:
Method
Cake Preheat oven to 350°F; grease 8-inch Bundt pan and sprinkle with 2 tbsp flour, turning pan to coat. Tap to remove excess; set aside.
In bowl, whisk together remaining flour, the ground almonds, baking powder, baking soda and salt. Set aside.
In separate bowl, using electric mixer on medium-high speed, beat together butter, sugar and oil until light and fluffy, 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in orange juice, vanilla and almond extract. On low speed, beat in reserved flour mixture just until smooth (do not overmix). Using spatula, fold in Candied Orange pieces.
Scrape batter into prepared Bundt pan, smoothing top. Bake until cake tester inserted in centre of cake comes out clean, 40 to 50 minutes. Let cool completely before unmolding, at least 1 hour.
Assembly Sprinkle cake with icing sugar. Garnish with Candied Orange slices and serve with vanilla bean ice cream, if desired.
Candied Orange Wash and cut 2 oranges into thin slices. In small saucepan, heat 1 cup water and 1 cup granulated sugar over medium heat until sugar has completely dissolved. Reduce heat to low; add orange slices and cook until translucent, 40 to 60 minutes. Using slotted spoon, transfer orange slices to wire rack placed on baking sheet. Let dry for 12 hours.
TEST KITCHEN TIP
You can replace the homemade candied oranges with 3/4 cup of store-bought candied citrus fruit pieces.
Nutritional facts PER EACH OF 10 SERVINGS about
- Iron 1.9 mg
- Fibre 3 g
- Sodium 270 mg
- Sugars 27 g
- Protein 7 g
- Calories 370
- Total fat 18 g
- Cholesterol 100 mg
- Saturated fat 7 g
- Total carbohydrate 45 g
