Ingredients
- 120 ml freshly squeezed organic orange juice
- 1,5 tbsp of organic orange zest
- 3 eggs room temperature
- 150 g softened butter
- 190 g all-purpose flour
- 180 g brown sugar
- 3/4 cc baking powder
- 3/4 tsp baking soda
- 1/2 this salt
- 3/4 cc natural vanilla extract
- +
- 125 g icing sugar
- 4 cs or more freshly squeezed organic orange juice
Prepare in advance
- Preheat the oven to 175 ° traditional heat.
- Mix the dry ingredients together (flour, sugar, baking powder, baking soda, salt) then add the softened butter little by little, the texture will be crumbly.
- Apart from mixing the eggs, orange juice, zest and vanilla. Then gradually incorporate this mixture into the previous mixture. Mix until you get a smooth and homogeneous consistency.
- Pour into the bundt cake mold (see material at the bottom of the article) beforehand buttered. Do not fill more than 3/4 in height otherwise overflow.
- Bake for 25-30 minutes, check the doneness using a wooden pick. Let cool then turn the cake on a wire rack to cool completely.
- Prepare the icing by mixing the icing sugar and orange juice until you get the desired consistency (more or less juice). Pour over the cake.
Notes
Use oranges or blood oranges according to your taste.
Store in a bell at room temperature for several days.
Store in a bell at room temperature for several days.