The orange and cinnamon bundt cake without milk and butter is a simple and incredibly fragrant dessert, born from the perfect encounter between the citrus freshness of orange and the enveloping and slightly pungent warmth of cinnamon, particularly suitable for those who are lactose intolerant.
A combination of flavors that transforms an easy and quick batter into a soft, wholesome, and irresistible dessert. It’s the perfect recipe when you’re craving something good without complicating your life: few ingredients, immediate steps, and a result that always wins over everyone.
Perfect to enjoy at any time of the day: for a winter snack with a cup of hot chocolate, it makes breakfast special with a steaming cappuccino, and it’s also appreciated for an afternoon snack with a cup of tea.
A simple, fragrant, and familiar dessert, capable of bringing a touch of warmth to any occasion.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Budget-Friendly
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Saints
Ingredients
- 2 eggs (at room temperature)
- 1 cup g granulated sugar
- 1/2 cup g vegetable oil
- 1 2/3 cup g all-purpose flour
- 2/3 cup g potato starch
- 1 vial orange flavoring
- 1 orange (juice + zest)
- 2 tsp ground cinnamon
- 1 packet baking powder
- as needed powdered sugar (for dusting)
- 1 pinch salt
Tools
- 1 Mixer electric
- 1 Bowl
- 1 Bundt Pan 22-24 cm
- 1 Cooling Rack
- 1 Spatula silicone
Steps
The preparation of the orange and cinnamon bundt cake is very simple and intuitive and does not require special equipment, except an electric mixer, but a simple hand whisk will also work.
First, break the eggs and collect them in a bowl with the sugar.
Using an electric mixer, start whisking until the eggs become light and frothy. At this point, add the oil in a thin stream while continuing to mix at low speed.
Proceed by adding the juice of 1 squeezed orange and then the powder mixture: all-purpose flour, potato starch, and sifted baking powder.
Continue mixing until you have obtained a smooth and homogeneous batter. Finish by flavoring the batter with grated orange zest, ground cinnamon, and a pinch of salt to enhance all the flavors. Give it a final stir before transferring the batter to a greased (with vegetable oil if you want to avoid butter) and floured bundt pan.
Bake the orange and cinnamon bundt cake in a preheated static oven at 180°C (350°F) for 40-45 minutes, always doing the toothpick test before removing from the oven.
Once out of the oven, let the bundt cake cool on a cooling rack before unmolding, slicing, and enjoying 😉
Storage
Store the orange and cinnamon bundt cake at room temperature, preferably under a cake dome, for up to 2-3 days.
