Italian Hangover Cake
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
45 mins
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Servings
12
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Calories
308 kcal
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Cuisine
Italian
Italian Hangover Cake
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Fluffy and bursting with fresh orange flavor and hints of Grand Marnier and Amaretto, this authentic Italian hangover cake is absolutely delicious and easy to make!
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Ingredients
- 4 eggs
- 180 g sugar approx ¾ cup + 2 tbsp
- 120 ml extra-virgin olive oil approx ½ cup
- 50 ml fresh orange juice approx ¼ cup
- 2 tablespoon grand marnier liqueur
- Zest of one orange
- 1 teaspoon vanilla extract optional
- 300 g all purpose flour approx 2+½ cups
- 1 tablespoon baking powder
Amaretto orange glaze:
- 130 g icing sugar approx 1 cup
- 1 tablespoon Amaretto liqueur
- 1 tablespoon orange juice
- 1 teaspoon orange zest optional
Instructions
- Preheat oven to 340°F/170°C and adjust oven rack to middle position. Generously grease and flour a 9-inch springform bundt pan.
- In a large bowl whisk the eggs and sugar with a hand mixer until pale and fluffy, about 2 minutes.
- Whilst whisking, slowly pour in the extra-virgin olive oil, followed by the orange juice and zest, Grand Marnier liqueur (if using) and vanilla extract.
- Place a sieve over the bowl, add the flour and baking powder and sift them into the bowl. Whisk all the ingredients gently until just combined, do not over mix.
- Pour the cake batter into the prepared bundt pan. Place in the oven and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the hangover cake from the oven and allow it to cool completely at room temperature, then remove it from the cake pan. Pour the glaze over the cake or dust with icing sugar and serve.
For the glaze:
- In a small bowl whisk together icing sugar, amaretto liqueur and orange juice until smooth, adding in more orange juice 1 teaspoon at a time to thin as desired.
Notes
- Please note that all my baking recipes are tested with grams measurements, which are more accurate than cup measurements. US cup amounts are provided, but for best results please always use a scale when measuring ingredients.
- BAKING TIPS
- STORAGE TIPS
- Serve: You can leave Italian hangover cake at room temperature for up to 2 hours, or longer when placed under a cake cover in a cool dry spot in your kitchen.
- Fridge: Cut the cake into slices and transfer them to a ziplock bag or another airtight container to store in the fridge. They will keep well in the refrigerator for 3-4 days.
- Grease the bundt pan with a thin layer of butter. Then sprinkle a little flour over the butter and shake off any flour in excess. Place in the fridge until you're ready to pour the cake batter in. This step will ensure that the cake doesn’t stick to the pan once baked.
- Allow the cake to cool slightly then remove it from the pan.
Nutrition Information
Show Details
Calories
308kcal
(15%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
55mg
(18%)
Sodium
128mg
(5%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
91IU
(2%)
Vitamin C
3mg
(3%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 128mg | 5% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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