Steps

• In a bowl, beat the eggs, the sugar and a pinch of salt with an electric mixer for 10 minutes until you obtain a light and fluffy mixture.

  

• Add the vegetable oil in a thin stream and incorporate it into the batter while continuing to mix.

  

• Now add the sifted flour and baking powder, continuing to mix with the beaters.

  

• Now add the milk and mix well until fully absorbed.

  

• Add the filtered orange juice and grated peel to the batter and fold in gently.

  

• Divide the batter into two bowls. Keep one portion aside and, in the other, add the sifted cocoa and 3 tablespoons of milk. Mix well with a spatula until you get an even chocolate batter.

  

• If the batter is too thick, add another tablespoon of milk.

  

• Grease and flour a ring (Bundt) pan. Start by pouring in the light (plain) batter.

  

• Continue alternating the two batters, pouring the chocolate batter over the plain one and vice versa until both are used up.

  

• Use a skewer to make light spiral movements to create a two-tone (marbled) effect.

  

• Preheat the air fryer for 2-3 minutes at 320°F, place the pan on the drawer rack and cook for 30 minutes.

  

• When cooking is finished, perform the skewer test in several spots: if it comes out clean the cake is ready, otherwise continue for a few more minutes.
  Before unmolding, let it cool completely.

  

• While the cake cools, prepare the orange syrup. Grate the peel and squeeze the juice of one orange. Put them in a small saucepan with the sugar, whisk and dissolve. Add the water and transfer to the stovetop.

  

• Bring to a boil, stirring with the whisk. Turn off the heat and let the syrup cool.

  

• Now that your cake has cooled, you can glaze it with the syrup. Remove it from the pan and place it inside a baking dish so the syrup you pour will collect and not be wasted. Make holes with a skewer; the more holes you make, the more syrup the cake will absorb. Do not push the skewer all the way through.

  

• Pour the syrup slowly trying to let it filter into the holes as much as possible.

  

• Use a spoon to recover any syrup that has fallen into the baking dish and spread it over the cake.

  

• Can you smell that? Its flavor strongly reminds me of the famous chocolate-and-orange snack cake… but even better! In my bundt cake there is no alcohol soak, just pure goodness, perfect for little ones! Let me know what you think!

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