Orange water cake, a soft, light and delicious cake, perfect for breakfast or an afternoon snack and also as a tasty end to a meal. It is quick to prepare with few ingredients but the result will win you over at first bite. It is a cake without butter and without eggs, so suitable for your vegan friends, people intolerant to dairy, or anyone on a lighter diet who still wants a sweet treat.

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Difficulty: Easy
Cost: Budget-friendly
Preparation time: 10 Minutes
Cooking time: 30 Minutes
Portions: 12Servings
Cooking methods: Oven
Cuisine: Italian
Seasonality: Winter

Ingredients

3/4 cup cane sugar
6 1/2 tbsp sunflower oil (+ as needed for the pan)
2 1/2 cups all-purpose flour (00) (+ 2 tablespoons)
1 packet baking powder
2 oranges
as needed water
as needed powdered sugar (for dusting)

Tools

1 Electric whisk
1 Bowl
1 Kitchen scale
1 Citrus juicer
1 Measuring jug
1 Bundt pan
1 Brush
1 Sieve

Preparation Orange Water Cake

In a bowl pour the cane sugar and the sunflower oil.
Add the all-purpose flour (00) and the packet of baking powder. Then mix everything with an electric whisk until the ingredients are well combined. You will get a slightly lumpy mixture at first, but don’t worry.
Now grate the orange zest directly into the batter.
Then squeeze the oranges and pour the juice into a measuring jug.
Finally add water until you have 1 3/8 cups (about 11.2 fl oz / 330 ml) of liquid, and pour that into the batter.
Mix everything with the electric whisk until you obtain a smooth, homogeneous batter.
Oil a bundt pan using a silicone brush, then dust it with a little flour.
Pour in the batter and bake in a preheated oven at 356°F (180°C) for 25–30 minutes.
Once baked, let it cool completely before removing from the pan.
And voilà… the orange water bundt cake is ready to be served, but not before dusting it with some powdered sugar.