Preparation

• Here you can see all the ingredients and equipment.

  

• First, zest the oranges and then squeeze them to get the juice. Put into the bowl of the stand mixer or the mixer (you can also work by hand, but it requires elbow grease) sugar, eggs, and the grated orange zest.

  Whisk with the beaters for 10-15 minutes until the volume has at least doubled and the batter becomes white and fluffy.

  Add the orange juice gradually, incorporating it well.

  Finally, add the previously sieved flour and baking powder, one tablespoon at a time, letting them be absorbed well before adding another spoonful.

  

• Brush the 8-inch mold with half a teaspoon of oil and flour evenly with the teaspoon of flour.

  At the end, pour the batter into the mold.

  

• Preheat the oven to 350°F, then bake. After 30 minutes, do the toothpick test to ensure the bundt is well cooked inside: if the toothpick is moist, leave it in the oven for another 5 minutes and repeat the test. When the toothpick comes out dry, turn off the oven and leave the pan inside for 5 minutes with the door slightly open, then remove the bundt from the oven.

• I performed the cooking in the Versilia oven by inserting the 8-inch mold into my 10-inch oven. This way, you can reduce the size of your oven and make smaller bundts. Additionally, it minimizes the risk of burning the bundt inside the hole, something that happens to many people with the Versilia oven: it only takes an improperly adjusted flame to burn the center. Using the 8-inch reducer, this doesn’t happen.

• The Versilia oven comes with a plate, a perforated disc like a flame diffuser: place this disc on the medium burner with the concave side facing up.

  Insert the 8-inch pan with the batter inside the oven and then place the entire oven on the disc, ensuring it is well inserted on the disc itself.

  Close the Versilia oven with its characteristic lid with holes that allow steam to escape. Light the flame and set it high: after 5 minutes, lower it to just above minimum and leave it like that for 30 minutes, without ever opening the oven.

  After 30 minutes, do the toothpick test: just insert a long toothpick or even a spaghetti into one of the holes or open the lid slowly, so you can also see the degree of leavening and the color of the bundt. If the toothpick is not dry, let it cook for another 5 minutes and try again.

  As soon as the bundt is cooked, turn off the flame and remove the oven from the heat. Leave the oven closed until it becomes lukewarm.

  

• In any case, whatever type of baking you used, when the mold or oven has cooled down enough to handle without burning yourself, turn out the bundt and place it on a cooling rack until completely cold.

  

• Once cooled, place the light orange bundt cake on the serving plate. Et voilà, the bundt is ready… and what a scent! If you wish, you can sprinkle a teaspoon of powdered sugar on the surface, making it even prettier to present, but it won’t change the taste, which is very marked by the oranges.

  

• All that’s left is to cut it diligently into 8 portions and serve it! Here you can better see the inside of the bundt: I don’t know if you can smell it. I remember it well and just seeing the picture makes me want a slice!

  
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• What can I say: this orange bundt is delicious! I managed to save a piece to see how long it lasts, but on the third day, I ate it: of course, the cut part was slightly dry, but inside it was still soft and tasty.

  Great for a snack, even for kids, much better than packaged snacks! I look forward to your comments to know if you enjoyed it.

  Enjoy!

  by Giovanna Buono