Sicilian Tarocco Orange Bundt Cake.
Traditional and Bimby Recipe
With original and also dietary instructions.
A breakfast or snack full of taste and goodness. A freshness on the palate that few bundt cakes can leave you.
You will find, in addition to the traditional preparation, also the one with the Bimby, and in addition to the classic ingredients, I will put in the notes those with which you can replace fats and sugars for those who want a dietary recipe.
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- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Seasonality: Fall, Winter, and Spring
- Energy 407.28 (Kcal)
- Carbohydrates 73.91 (g) of which sugars 42.83 (g)
- Proteins 6.98 (g)
- Fat 11.44 (g) of which saturated 2.08 (g)of which unsaturated 8.70 (g)
- Fibers 1.16 (g)
- Sodium 33.86 (mg)
Indicative values for a portion of 100 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
Sicilian Tarocco Orange Bundt Cake
- 1/3 cup sunflower seed oil (or plain yogurt)
- 2 1/4 cups all-purpose flour (or whole wheat or oat or mixed)
- 1 cup sugar (or 70 sweetener)
- 2 Tarocco oranges (strained juice and grated peel.)
- 1/2 cup cornstarch (or oat flour or FiberPatsa)
- 1 tbsp baking powder (if using whole wheat flour, use 18g)
- 3 eggs
- 7 tbsp milk
Sicilian Tarocco Orange Bundt Cake
Tools
Sicilian Tarocco Orange Bundt Cake
- 1 Pan bundt pan 9.5 inches
- 1 Electric whisk or the Bimby
Alternatively to electric whisks: Bimby with butterfly attachment.
Steps
Let’s go to the kitchen
Preheat the oven to 350°F. Grease with oil and flour a bundt pan (ø 9.5 inches) and set aside.
Traditional recipe with whisks
Grate the orange peel very finely, and only the white part, then mix it with the sugar.
Transfer to a bowl and add the eggs. Beat the mixture with the electric whisk until it becomes foamy, then add the well-sifted flour with the starch, the oil, 1/3 cup of orange juice, the milk, the baking powder, and continue to mix.
Transfer the mixture to the reserved bundt pan.
Bake in a preheated oven for 35-45 minutes (350°F) until the surface is well golden. Let rest in the pan for about 10 minutes.
Transfer the bundt cake to a serving plate and sprinkle with powdered sugar.
Sicilian Tarocco Orange Bundt Cake is ready to be served.
Here’s the slice
Put the sugar and the zest of 2 oranges in the Bimby bowl, pulverize: 10 sec./speed 10.
Add the flour, cornstarch, sunflower seed oil, 1/3 cup of orange juice, the eggs, the milk, and the baking powder, mix: 30 sec./speed 5.
Transfer the mixture to the reserved bundt pan. Bake in a preheated oven for 35-45 minutes (350°F) until the surface is well golden. Let rest in the pan for about 10 minutes.
Transfer the bundt cake first to the serving plate and sprinkle with powdered sugar. With the help of our friend Bimby, we prepared the Sicilian Tarocco Orange Bundt Cake.
Storage and Tips
Sicilian Tarocco Orange Bundt Cake.
You can keep this bundt cake for 3/4 days and it will always remain soft.
If you want to make it richer, after slicing it, accompany it with my pastry cream, click here
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FAQ (Frequently Asked Questions)
Sicilian Tarocco Orange Bundt Cake
Can I use Tangerines?
Yes, certainly.
