Steps

• Before we start I’d like to leave you with this guide of 6 tips you can apply every time you bake a cake like this.

• PLEASE save it and always keep it with you ❤️

  ✅ WHAT TO DO

  ❌ WHAT NOT TO DO

  

• Now that I have revealed the little tricks to get a perfect cake we can prepare our soft orange bundt cake!

• Let’s start with the oranges which, needless to say, should be organic if we want a healthy and genuine product.

• Those who follow me on social media know that for a year I have sourced from a Sicilian farm that grows citrus, and whenever possible I order directly from them in Palagonia.

• They produce excellent quality citrus that I love to enjoy with my family and use to make many tasty treats, like this one!

• The great thing about oranges is that they keep very well in the refrigerator, so you can buy them in larger quantities and have a nice supply.

• You can even freeze them, whole or sliced, to use in various preparations: for a simple tisane, a dessert or savory dishes.

• This way I can enjoy oranges even out of season and they retain their delicious flavor!

• So take the oranges, wash them under running water, dry them well and grate the zest. Then squeeze the juice until you have about 1 1/4 cups and set it aside.

• Now take a bowl, break in the eggs and add the sugar, either white or cane sugar.

• With the help of an electric mixer beat well the eggs for about ten minutes until you obtain a light, voluminous and frothy mixture.

• Then pour the oil in a thin stream and continue to work with the electric beaters. I usually recommend a neutral seed oil that doesn’t leave any aftertaste and keeps the cake soft. You can find more info at the bottom.

• At this point add a little grated zest (store any leftover zest in the freezer, well covered) and add about 3/4 cup + 2 tbsp of orange juice (from the 1 1/4 cups).

• Put the remaining juice aside for later (about 7 tbsp). Mix with a simple whisk by hand to prevent the liquids from splashing out of the bowl!

• Sift the flour and baking powder and add them little by little to the batter. Mix first with the beaters off otherwise the dry ingredients will fly all over the kitchen!

• When the liquids have been absorbed by the flour, turn the electric mixer on and mix for just a few minutes.

• We’re almost done! Butter and flour a bundt pan, pour in all the batter and bake in a preheated conventional oven at 338°F for about 45 minutes.

• I rarely bake breakfast cakes at higher temperatures to prevent the surface from browning too much.

• A gentler bake without fan is better. If your oven only has a fan (convection), cover the surface with foil for the first 20 minutes and then remove it.

• With convection it will bake about 5–10 minutes faster but you should still do the toothpick test.

• Once baked, take it out of the oven and leave it in the pan for just 5–10 minutes. Then gently unmold and immediately pour all the reserved juice (slightly warmed over the lowest heat) over the surface so it soaks in.

• Let it cool and then you can finally enjoy this fantastic orange bundt cake that melts in your mouth!

  

• As already mentioned, for this cake I chose organic oranges from Agrumi Faro, a company located in the heart of Sicily.

  I invite you to take a look at their website to discover all the wonderful products you could bring to your table.

  If you like, here is a DISCOUNT CODE: GABRIELLA03 that you can use whenever you want.

  If you have any questions, feel free to ask in the comments, I’ll be happy to answer you 🧡🍊
  

  #noadv #productsent

• Don’t forget to tell me if you try this wonderful bundt and come back soon!

• Article copyright © – Gabriella Geroni © All rights reserved