An all-orange bundt cake with juice and zest both in the batter and the cream, incredibly fragrant and delicious!
Lately, I’ve been stocking up on Navel oranges or Navellinas with which both my son Andrea and I make lots of juices, and with some of them today I made this simple homemade cake that, in hindsight, I could have made in a smaller mold (this one is 9.5 inches in diameter) to make it taller, but in the end, what matters is the softness, and this bundt cake is very fragrant!
If you love the aroma of citrus fruits, I also suggest these recipes, which are not only sweets:
ORANGE BUNDT CAKE WITH CHOCOLATE CHIPS
SPICED ORANGE LIQUEUR
TROFIE WITH ORANGE SHRIMP
ALL ORANGE BUNDT CAKE WITH CREAM
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 6.3 oz sugar
- 2 cups self-rising flour
- 1/2 cup butter (soft)
- 7 oz eggs (shelled)
- 6 tbsp orange juice
- 1 orange
- 1 1/4 cups orange juice
- 4.6 oz sugar
- 1/4 cup all-purpose flour
- 0.5 oz potato starch
- 1 egg
- 2 egg yolks
- as needed powdered sugar
Tools
- Sieve
- Bundt Cake Mold
- Blender / Mixer
- Bowl
INGREDIENTS SHOULD BE AT ROOM TEMPERATURE
To prepare this all-orange bundt cake with cream, first I whisk whole eggs with half of the sugar amount (3.2 oz).
I get a light and very fluffy mixture!
In another bowl, I beat the soft butter with the remaining sugar gradually adding the orange juice.
I also add the zest of the organic or untreated orange.
I then combine the two mixtures by adding the egg mixture to the butter and sugar mix.
I mix the two mixtures well, adding the sifted flour as the last ingredient.
I butter and flour the mold, removing the excess, and pour in the all-orange bundt cake mixture!
I bake in a preheated oven at 350 °F for about 35 minutes, and once cooked, I let it cool, preferably on a wire rack for cakes.
For the cream, I slightly heat the orange juice and simultaneously beat the egg and yolks with sugar in a clean bowl.
I then pour in the flour and starch, mixing everything well.
I pour the warm orange juice over this mixture, putting everything back on low heat and allowing the cream to thicken.
I let it cool, covering the orange cream with food wrap at contact.
I chose to place the cream in the cavity of the bundt cake and sprinkle the cake with powdered sugar before serving.
Of course, nothing prevents you from filling the cake by cutting it in half and spreading the cream before recomposing the bundt cake!
Enjoy your meal!
Annalisa
