An orange ring cake that is nothing short of healthy, without butter and without oil, this cake is soft and light. Since I still have the pleasure of picking oranges from a friend today, I took the opportunity to try this recipe. As usual in my house, we make ring cakes or plum cakes at least twice a week for breakfast, so a cake without fats is ideal. Plenty of orange juice and the zest of these give a unique fragrance to this dessert
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 4 whole eggs
- 1 packet baking powder
- 1 1/8 cups orange juice
- 2 grated orange zest
Steps
Due to the speed of preparing the batter, the first thing to do is turn on the oven to find it hot. So, preheat it to 350°F and butter and flour a 9-inch bundt pan.
In a bowl, beat the eggs with the sugar and grated orange zest. Slowly add the orange juice, sifted flour, and baking powder together. When the mixture is smooth, pour it into the pan; I prefer aluminum ones because they conduct heat more evenly.
Bake it and let it cook for about 35 minutes. Always check with a toothpick if it is well cooked in the center; if it comes out dry, then we can turn it off and take out the cake. Let it cool on a rack and cover it with a cotton cloth.
Once it’s at room temperature, you can dust it with powdered sugar as desired. You can give it an extra touch by spreading a layer of orange marmalade on top, which can be warmed in a saucepan with a drop of Cointreau. It will form a very tasty syrup that can be used to glaze the cake.
