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Italian Orange Bundt Cake - An Italian in My Kitchen
Italian Orange Bundt Cake - An Italian in My Kitchen
This Italian Orange Cake is a delicious Bundt Cake that is light and soft,
delicious served simple with a light dusting of powdered sugar.
Ingredients
1 cup + 3 tablespoons cake flour (154 grams)
1 teaspoon baking powder
½ teaspoon baking soda
zest from an orange
1/4 teaspoon salt
3 large eggs (room temperature)
3/4 cup sugar (150 grams)
¼ cup + 1 tablespoon vegetable oil (63 grams)
2 tablespoons greek yogurt (plain whole fat / room temperature)
1 ½ tablespoons milk (room temperature) I used 2%
*Room temperature remove from the fridge 45-60 minutes before using.
Instructions
1. Pre-heat oven to 350° (180° celsius), lightly grease and flour a 9 ½-10 inch (24 cm) bundt pan.
2. In a medium bowl whisk together the flour, baking powder, baking soda, zest and salt.
3. Beat together the eggs and sugar until light about 3-5 minutes.
4. Beat together the vegetable oil, yogurt and milk, 2 minutes, then add the dry ingredients and
combine. Add the egg mixture and beat for 2 minutes until smooth and completely
combined.
5. Pour into the prepared pan and bake for approximately 20-30* minutes. Check for doneness
with a toothpick. Let the cake cool in the pan, then remove to a wire rack or plate, dust with
powdered sugar before serving if desired or serve with a dollop of chantilly cream.
*This of course all depends on your stove might take more or less time.
Notes
Chantilly Cream
In a medium bowl whip 1 cup of whole/heavy/whipping cream until light peaks form then sift 1
tablespoon of powdered/icing sugar onto the cream and add the zest. Whip until stiff peaks
form. Refrigerate until ready to serve.
Nutrition
Calories: 177kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 56mg |
Sodium: 137mg | Potassium: 78mg | Fiber: 1g | Sugar: 15g | Vitamin A: 81IU | Calcium: 34mg | Iron:
1mg