The orange bundt cake is a classic pantry cake, soft and fragrant. Good for both breakfast and snack time for both children and adults, made with few and simple ingredients: eggs, sugar, flour, and orange juice.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 8 eggs
- 1 1/4 cups sugar
- 1 2/3 cups orange juice
- 1 orange (grated zest)
- 2/3 cup sunflower oil
- 4 cups all-purpose flour
- 3/4 cup cornstarch
- 1 tbsp baking powder
- 2 tbsps orange liqueur (optional)
Tools
- 1 Bowl
- 1 Mixer
- 1 Grater
- 1 Citrus Juicer
- 1 Bundt Cake Pan
Steps
In a bowl, crack the eggs and add the sugar. Beat with an electric mixer at maximum speed.
Sift the flour with the baking powder and cornstarch.
When the mixture becomes fluffy and frothy, gradually add the oil while continuing to beat.
Once the oil is finished, add the orange juice alternately with the dry ingredients, mixing at low speed.
Finally, add the orange liqueur if using.
Pour into a previously greased pan.
Bake for 50-55 minutes at 350°F (180°C) in a preheated static oven.
Remove from the oven and let cool before unmolding.
Advice
It keeps for 4-5 days in a cake container.
The orange liqueur can be omitted.
The orange bundt cake can be enriched with 100 g of chocolate chips.
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