The ORANGE BUNDT CAKE is a soft and aromatic cake, perfect for breakfast or an afternoon snack. It has a delicate citrus flavor that makes it irresistible. The real gem of this cake is the orange glaze, made with powdered sugar and orange juice, which gives a sweet touch and a shiny, inviting finish. Once poured over the bundt, it slightly firms up, creating a perfect contrast with the softness of the batter.
Ideal to serve with a cup of tea or coffee, the orange bundt cake wins you over with its intense aroma and the fresh, enveloping taste of citrus.
Easy to prepare, this homemade cake is a classic of Italian tradition, appreciated by young and old for its genuineness and simplicity.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 9People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 345.40 (Kcal)
- Carbohydrates 47.45 (g) of which sugars 27.38 (g)
- Proteins 6.35 (g)
- Fat 15.83 (g) of which saturated 2.42 (g)of which unsaturated 12.63 (g)
- Fibers 0.64 (g)
- Sodium 80.52 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs (medium, at room temperature)
- 3/4 cup + 1 tbsp granulated sugar
- 1 pinch salt
- 1/2 cup sunflower oil
- orange zest
- 2 cups all-purpose flour (type 00)
- 4 tsp baking powder
- 1/2 cup + 2 tbsp powdered sugar (confectioners' sugar)
- 2 tbsp orange juice
- orange zest (from an untreated (unwaxed) orange)
For the orange bundt cake you will need
- 1 Bowl
- 1 Hand mixer
- 1 Bundt pan
- 1 Sieve
- 1 Grater
- 1 Small bowl
Preparation: orange bundt cake
In a bowl place the eggs, sugar and a pinch of salt. Beat everything with the whisk for 5 minutes until frothy. Add the sunflower oil and the orange zest (from an untreated orange) and incorporate thoroughly.
Add the sifted flour and baking powder and mix until you obtain a smooth batter.
Butter and flour a bundt pan (9.5-10 in), pour in the batter and bake in a preheated conventional oven at 347°F (no fan) for 40 minutes.
Check the baking with the classic toothpick test. Turn off the oven and leave the orange bundt cake inside for 5 minutes with the door slightly ajar.
Remove it from the oven, let it cool and turn it out of the pan.
In a bowl place the sifted powdered sugar and the orange juice. Mix everything until you obtain a smooth and fairly thick glaze.
Spoon a few tablespoons of glaze onto the surface of the cake and let it drip down the sides. Finish with a grating of orange zest.
Allow the glaze to set before enjoying the cake.
Storage
At room temperature (for 2-3 days)
Store the orange bundt cake under a cake dome or in an airtight container to keep it soft.
Avoid humid or very warm places, which could cause the glaze to melt.
In the refrigerator (up to 5-6 days)
If it’s very hot or you want to extend freshness, keep it well covered in the fridge.
Before serving, let it return to room temperature to preserve its softness.
