The orange and almond bundt cake is a very fragrant dessert, ideal to start the day in the best way.
To make it, I used a type 2 organic flour, which is a semi-wholemeal flour, suitable for making rustic cakes and cookies as well as homemade bread and pizzas.
Of course, for this bundt cake, the classic all-purpose flour will also work just fine, which I sometimes like to alternate with other flours that are better from a nutritional point of view, as long as these still allow me to achieve excellent results both in taste and leavening.
In this dessert, we find all the goodness of the almond, whose delicate and full flavor pairs wonderfully with the tangy scent of orange.
A bundt cake that I enjoy making for myself and my family, both for breakfast and for a delicious coffee break, in which I find two ingredients very dear to the tradition of my homeland, Sicily.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 301.07 (Kcal)
- Carbohydrates 40.49 (g) of which sugars 19.56 (g)
- Proteins 6.75 (g)
- Fat 14.18 (g) of which saturated 5.77 (g)of which unsaturated 8.18 (g)
- Fibers 4.67 (g)
- Sodium 22.38 (mg)
Indicative values for a portion of 86 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
- 2 1/2 cups flour (type 2 or all-purpose flour)
- 3/4 cup almonds (with skin or almond flour)
- 3/4 cup sugar
- 7 tbsp butter
- 3 eggs (large)
- 1/2 cup milk
- orange juice (from 1 orange)
- orange zest (from 1 untreated orange)
- almond flavor (a few drops)
- 1 packet baking powder
- 1/4 cup almonds (chopped)
- 1/4 cup sugar sprinkles
- to taste orange zest (grated)
Tools
- Blender / Mixer
- 2 Electric Whisks
- Grater for citrus fruits
- Sieve
- Pan for bundt cake diameter 9.5 inches
Steps
To prepare the orange and almond bundt cake, start by blending the almonds with the skin until a not too fine flour is obtained.
Melt the butter over very low heat, stirring constantly and never letting it fry. Turn off the heat when the butter is hot enough to dissolve any pieces that are still solid.
Mix the flour with the baking powder and sift them together.
In a bowl, beat the eggs with the sugar using electric whisks until they become frothy.
Preheat the oven to 350 degrees Fahrenheit.
Next, add the grated zest of 1 orange and a few drops of almond flavor (be careful not to overdo it with the flavor so as not to overpower the orange scent, 2 or 3 drops are enough), mix.
Then add the filtered juice of the orange.
At this point, while continuing to mix, pour in the melted and cooled butter and then incorporate the sifted flour and baking powder mixture into the batter.
To make the mixture softer, add the milk, finally add the blended almonds and mix.
Pour the batter into a 9.5-inch bundt cake pan, well greased and floured.
Sprinkle the surface with sugar sprinkles, chopped almonds, and, if desired, grated orange zest.
Bake in a static oven at 350 degrees Fahrenheit, on the middle rack, for about 45 minutes.
Always perform the toothpick test, which should come out dry.
Let cool in the pan before unmolding.
The orange and almond bundt cake is now ready.
In an airtight cake container, at room temperature, for about 4 days.
In an airtight cake container, at room temperature, for about 4 days.
Here is a selection of products that are extremely useful in making desserts. Many of them have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are extremely useful in making desserts. Many of them have been purchased and tested by myself. To view the recommended products click here.
