Sicilian Orange Breakfast Cake
If a fresh orange could magically morph into a cake, it would taste just like this Sicilian orange cake; it's got so much natural citrus flavor!
Servings: 16 servings
Equipment
- A 9-10 inch nonstick bundt pan
Ingredients
- 2 Tbsp grated orange zest
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/4 cup fresh orange juice
- 1 1/2 Tbsp baking powder
- 2 cups cake flour (you can also use all purpose flour)
Instructions
- Preheat oven to 350F. Grease and flour your bundt pan well. Note: don't skip this step or your cake may stick.
- Beat or whisk the sugar and zest together to combine.
- Beat in the eggs and oil until light and well combined, about 1 minute.
- With the mixer on low, blend in the orange juice.
- Sift in the flour and baking powder and blend in until just combined.
- Pour the batter (it will be thin) into your prepared bundt pan and bake for 40-45 minutes, or just until a toothpick inserted near the center comes out without wet batter on it. Try not to over bake.
- Let the cake cool on a rack for 15 minutes, then loosen around all edges and invert.
- Let cool completely before dusting with powdered sugar and slicing.
Notes
*recipe from Rocca delle Tre Conrade
Nutrition
Calories: 212 kcal · Carbohydrates: 33 g · Protein: 3 g · Fat: 8 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 35 mg · Sodium: 15 mg · Potassium: 183 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 93 IU · Vitamin C: 11 mg · Calcium: 60 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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