This light and luscious dessert is easy to make because it uses a cake mix. I made a few changes and additions that help to create a home made flavor and texture.
serves 8-10
Ingredients:
For the Cake:
1 (18.25-ounce) box yellow cake mix
1/2 cup orange juice
1 teaspoon orange zest
½ cup milk
1/3 cup melted butter or oil
½ teaspoon almond extract
3 eggs
Instructions:
Preheat oven to 350 degrees. Butter the sides of a 9-inch springform pan and line bottom of pan with parchment paper. Flour only the sides of pan. Set aside. You can also use a bundt pan, oil and flour bottom and sides fo the pan.
To make the cake, in a large mixing bowl, combine cake mix, milk, orange juice, zest, butter, and eggs. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes.
Turn batter into prepared cake pan and bake in preheated oven for 35 to 45 minutes or until tester inserted into center comes out clean. Let cake cool in pan for 10 minutes then remove sides of springform pan and let cool completely on a wire rack.
When completely cooled, transfer to a cake plate.
For the caramelized oranges:
1 cup orange juice
1 cup sugar
1 orange, thinly sliced
2 cups sliced almonds, toasted
Caramelized oranges:
In a large frying pan, combine orange juice and 1 cup of the sugar. Bring mixture to a boil for 5 minutes. Add orange slices and continue boiling for an additional 5 minutes.
With tongs, carefully remove caramelized oranges and place on parchment paper to cool. After orange slices have cooled coat in reserved sugar.
To finish the cake glaze with remaining orange juice. Can cover sides with almonds. Arrange caramelized oranges around cake.