The Good Morning Bundt Cake is a rich, fragrant cake perfect for dunking in both milk and tea, as its flavor pairs perfectly with both beverages. A delicious morning treat, the Good Morning Bundt Cake, is delicate and fragrant, making it the ultimate breakfast comfort food!
Don’t miss it
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Almond powder is what is commonly, but incorrectly, called almond flour. Flour is made from grains. The product derived from nuts cannot be called flour; it is powder.
- 4 eggs
- 7.75 oz sugar
- 0.85 cups orange juice + milk
- 0.55 cups rice oil (or other seed oil of choice)
- 1 orange (grated zest)
- 1 lemon (grated zest)
- 3.5 oz almond powder
- 12.35 oz all-purpose flour (or 0)
- 1 packet baking powder for cakes
Tools
- 1 Grater
- 1 Citrus Juicer
- 1 Measuring Cup
- 1 Mixer Kitchen Aid Artisan
- 1 25 cm Bundt Cake Pan
- 1 Cake Tester
- 1 Cooling Rack
Steps
Using a grater, collect the citrus zest and set it aside. Juice the orange, measure the obtained juice, and add milk to reach a total of 0.85 cups of liquid.
In the bowl of a stand mixer or with an electric mixer, beat the eggs with the sugar, then slowly add the rice oil or another seed oil of your choice. Add the almond powder and citrus zest. Gradually incorporate the flour, alternating with the milk and orange juice. Finally, add the baking powder for cakes. Pour the batter into a greased and floured 25 cm bundt cake pan (if using a detailed pan like mine, it’s better to use a release spray) and bake in a preheated oven at 356 °F for 40 minutes. Always do the skewer test because every oven is different. Once ready, remove from the oven, take out of the mold, and let cool on a rack before slicing.
Notes
Recipe source: HERE
