We didn’t manage to get to Sicily for the summer, but that doesn’t mean we can’t eat like a local! Aside from pasta with sardines and deep-fried arancini balls (which we definitely won’t say no to), this orange Bundt cake is quintessentially Sicilian. Have it with an espresso and dream of the Mediterranean Sea!
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons grated orange zest
- 1 ¼ cups fresh orange juice (from 3 oranges)
- 1 ½ tablespoons baking powder
- 1 ½ cups granulated sugar
- ½ cup vegetable oil, plus more for greasing
- 3 large eggs
Instructions:
- Preheat the oven to 350°F.
- Stir together the flour, orange zest, and baking powder in a medium bowl, and set aside.
- Beat the sugar, vegetable oil, and eggs with an electric mixer on high speed until almost white (around 1 minute and 30 seconds). Add in the orange juice and beat on low speed until combined. With the mixer running on low speed, gradually add the flour mixture. Beat for about 1 minute, until just combined, but be careful to not overmix.
- Transfer the batter to a Bundt cake tin that has been greased with vegetable oil. Bake for 40-45 minutes, until a wooden toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and let it cool completely for about 1 hour.
