The morning delight bundt cake is a rich, fragrant cake perfect for dunking in both milk and tea, as its flavor complements both beverages perfectly. It’s a delicious treat, the morning delight bundt cake, delicate and fragrant, the true comfort food for breakfast!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Almond powder is what is commonly and incorrectly called almond flour. Flour is made from cereals. That derived from nuts cannot be called flour but is powder.
- 4 eggs
- 7.8 oz sugar
- 0.85 cups orange juice + milk
- 0.55 cups rice oil (or other seed oil of choice)
- 1 orange (grated peel)
- 1 lemon (grated peel)
- 3.5 oz almond powder
- 2.9 cups all-purpose flour (or type 0)
- 1 packet baking powder
Tools
- 1 Grater
- 1 Citrus Juicer
- 1 Measuring Jug
- 1 Mixer Kitchen Aid Artisan
- 1 Mold 25 cm Bundt Pan
- 1 Tester Stick Cake Tester
- 1 Cooling Rack
Steps
Use a grater to gather the citrus zest and set it aside. Juice the orange, measure how much juice you have, and add milk until you reach a total of 200 ml of liquids.
In the bowl of a stand mixer or with an electric mixer, work the eggs with the sugar, then add the rice oil or another seed oil of choice, pouring it in slowly. Add the almond powder and the citrus zest. Incorporate the flour a little at a time, alternating with the milk and orange juice. Finally, add the baking powder. Pour the batter into a greased and floured 25 cm bundt pan (if using a detailed pan like mine, it’s better to use a release spray) and bake the cake in a preheated oven at 350°F for 40 minutes. But always do the skewer test because each oven is different. Once ready, remove it from the oven, take it out of the mold, and let it cool on a rack before slicing.
Notes
Recipe source: HERE
