The fragrant and soft orange and amaretti bundt cake is perfect for breakfast but also delicious for an afternoon snack with hot chocolate. Just a few minutes to work the dough and the orange and amaretti bundt cake is immediately in the oven: you can already smell the aroma here! Who’s coming for a snack?
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8/10 people
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 eggs
- 200 g sugar
- 1/2 cup rice oil (or other seed oil of your choice)
- 1/3 cup milk
- 1/3 cup orange juice
- 2 cups all-purpose flour
- 1/2 cup potato starch
- 2.5 oz amaretti
- 1 packet baking powder
- to taste brown sugar
- to taste crumbled amaretti
Tools
- 1 Stand Mixer Kitchen Aid Artisan
- 1 Sieve
- 1 10-inch Bundt Pan
- 1 Kitchen Spatula
- 1 Cake Tester
Steps
Preheat the oven to 350°F. In the bowl of a stand mixer or with an electric mixer, work the eggs and sugar until you get a clear and fluffy mixture. Gradually add the rice oil (or chosen seed oil), milk, and orange juice. Separately, sift the flour with the potato starch and baking powder and add it little by little, continuing to work to get a well-mixed dough. Crumble the amaretti: they should not be a fine powder (so do not use a blender) but should be roughly crumbled to have an irregular grain of larger and smaller pieces. You can do this with your hands or by placing the amaretti in a bag and rolling over them with a rolling pin. Add the amaretti to the dough, gently mixing with a spatula. Pour the mixture into a greased and floured bundt pan (or if you prefer, you can use detachable spray). Sprinkle the surface with brown sugar and crumbled amaretti and bake for 40/45 minutes. Before taking out of the oven, check the cooking with a skewer or a cake tester.
Notes
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If you have an orange with edible peel, you can grate it and add it to the dough.
