Orange bundt cake, a fragrant cake, lactose-free perfect for different times of the day, from breakfast to after dinner.
Starting from the recipe of the classic bundt cake I replaced the glass of milk with squeezed orange juice, giving this bundt cake a unique flavor and texture.
The preparation is very simple and using a stand mixer or electric whisk makes it very quick. The orange bundt cake keeps well at room temperature, staying soft for several days if kept in the classic cake containers with a lid.
I added some dark chocolate chips to the recipe, which go very well with the orange flavor, but you could also replace them with walnut kernels.
You will get a very soft cake with a delicate flavor, the orange is present but the taste remains mild.
For bundt cake lovers, I propose other versions including one without sugar
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 354.64 (Kcal)
- Carbohydrates 50.08 (g) of which sugars 28.52 (g)
- Proteins 5.97 (g)
- Fat 15.99 (g) of which saturated 2.87 (g)of which unsaturated 11.20 (g)
- Fibers 0.68 (g)
- Sodium 28.60 (mg)
Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The main ingredient of this recipe is fresh oranges, from which we will use the juice and zest
- 4 eggs
- 1 1/4 cups sugar
- 2/3 cup orange juice
- 2/3 cup vegetable oil
- 2 3/4 cups all-purpose flour
- 1 packet baking powder
- 1 tbsp sugar (for the surface)
- 1/2 cup dark chocolate chips
- as needed orange zest (from 1 orange)
Tools
For mixing, I recommend using a stand mixer or an electric whisk, and for squeezing the oranges, a manual citrus juicer. For baking, you’ll need a bundt cake pan with a diameter of 10 to 11 inches.
- 1 Stand Mixer howork
- 1 Citrus Juicer
- 1 Bundt Cake Pan
Preparation
The preparation is very simple and follows the steps of classic bundt cakes, starting with the beaten eggs and gradually adding the rest of the ingredients.
The first step is to place the whole eggs in the mixer bowl, add the sugar, and start whisking until the eggs are well-whitened.
While mixing, add the orange juice, zest, oil, and gradually all the flour. When the batter is homogeneous, add the packet of baking powder and finally the dark chocolate chips.
Pour the batter into the bundt cake pan that you have previously greased and floured to make it even more non-stick. Sprinkle the surface with the tablespoon of granulated sugar, covering the surface lightly. Bake in a preheated oven at 350°F for about 35 minutes. Always perform the toothpick test before removing from the oven; the toothpick should come out dry.
NOTES
The orange bundt cake will be appreciated by the whole family because its flavor is very sweet and delicate, perfectly fitting all sweet moments of the day and can easily be brought to school or work for excellent, genuine snacks.
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Frequently Asked Questions
Can I use type 1 and 2 flour?
You can easily use less refined flours for this recipe.
