Diet Orange Bundt Cake

Traditional and Bimby Recipe

Soft, light, and fragrant, perfect for both breakfast and snack, very easy to prepare, with lots of orange juice in the mix.

With very few ingredients, you will be able to create a real delicacy.

To make the Yogurt and Orange Bundt Cake without fat, you can use either whole or low-fat plain yogurt or Greek yogurt.

You will also find instructions for preparing the low-glycemic index bundt cake.

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Cost: Very economical
Rest time: 15 Minutes
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

181.23 Kcal

calories per serving

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Energy 181.23 (Kcal)
Carbohydrates 44.79 (g) of which sugars 3.79 (g)
Proteins 8.32 (g)
Fat 2.94 (g) of which saturated 1.28 (g)of which unsaturated 1.45 (g)
Fibers 1.29 (g)
Sodium 53.10 (mg)

Indicative values for a portion of 100 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

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4 eggs
1 orange (large)
150 g low-fat yogurt
50 g cornstarch (Or oat flour.)
100 g erythritol (or 30 stevia)
1 packet baking powder
250 g all-purpose flour (or whole wheat or FiberPasta)

Diet Orange Bundt Cake

Tools

What we need to make

1 Pan Bundt pan 10 inches
1 Citrus Juicer
1 Electric Whisk
2 Bowls
1 Sieve

Steps

Let’s start cooking

Traditional Recipe:
Combine all the dry ingredients in a bowl and sift them.
In a second bowl, mix the yogurt with the sweetener, and the eggs, and with a hand or electric whisk, whip the mixture until it is smooth and frothy.
Wash the orange well, grate the zest, and add it to the yogurt and egg mixture, cut the orange in half and squeeze it, add the juice to the mixture as well.
Gradually add the previously sifted dry ingredients to the egg mixture, and with the help of a spatula, gently mix from bottom to top to prevent deflating.
Butter and flour a bundt cake pan, and …
Pour the mixture inside it.
Bake the cake in a static oven at 338°F for about 30/35 minutes. Always adjust time and temperature to your oven.
When the bundt cake is tall and golden brown, remove it from the oven and let it cool completely before removing it from the pan.
If you like, you can dust it with more powdered sweetener and garnish with orange slices.
Here is the Diet Orange Bundt Cake ready.
Pour the sweetener and orange peel into the bowl, pulverize at turbo speed for 10 seconds, then scrape down with a spatula.
Insert the butterfly whisk.
Add the orange peel in the bowl with yogurt and eggs, and whip the mixture for 3 min at speed 3, checking through the hole until it becomes smooth and frothy.
Still with the butterfly whisk, add the orange juice to the mixture, 1 min at speed 3.
Gradually incorporate the previously sifted dry ingredients.
Mix for 3 min at speed 3.
Meanwhile, butter and flour a bundt cake pan, pour the mixture inside, and bake the cake in a static oven at 338°F for about 30/35 minutes. Always adjust time and temperature to your oven.
When the bundt cake is tall and golden brown, remove it from the oven and let it cool completely before removing it from the pan.
If you like, you can dust it with more powdered sweetener and garnish with orange slices.
That’s how our friend Bimby helped us make the Diet Orange Bundt Cake.