The orange bundt cake is a classic pantry cake, soft and fragrant. Good for both breakfast and snack for young and old alike, made with just a few simple ingredients: eggs, sugar, flour, and orange juice.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 8 eggs
- 1 1/4 cups sugar
- 1 2/3 cups orange juice
- 1 orange (grated zest)
- 2/3 cup sunflower oil
- 4 cups all-purpose flour
- 3/4 cup cornstarch
- 1 tbsp baking powder
- 2 tbsp orange liqueur (optional)
Tools
- 1 Bowl
- 1 Mixer
- 1 Grater
- 1 Juicer
- 1 Bundt pan
Steps
In a bowl, break the eggs and add the sugar. Whip with an electric mixer at maximum speed.
Sift the flour with the baking powder and cornstarch.
When the mixture is light and fluffy, slowly add the oil while continuing to whip.
Once the oil is finished, add the orange juice alternating with the dry ingredients, and mix at low speed.
Finally, add the orange liqueur. (optional)
Pour into a previously oiled 10-inch diameter pan.
Bake for 50-55 minutes at 350°F in a preheated static oven.
Remove from oven and let cool before unmolding.
Tips
It keeps for 4-5 days in a cake container.
The orange liqueur can be omitted.
The orange bundt cake can be enriched with 100 g of chocolate chips.
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