Italian Hangover Cake
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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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
Description
Italian Hangover Cake features a base of eggs and sugar whipped to pale fluffiness before olive oil, fresh orange juice and zest, Grand Marnier, and optional vanilla extract are incorporated. The flour and baking powder are sifted in and gently mixed to avoid overworking the batter. Baked in a greased and floured 9-inch springform bundt pan at 340°F (170°C), the cake develops a tender crumb with a moist interior.
The Amaretto orange glaze combines icing sugar, Amaretto liqueur, orange juice, and optional zest to create a shiny citrus glaze that complements the orange-flavored cake. The use of extra-virgin olive oil contributes a mild fruity richness and moistness uncommon in butter cakes.
This cake can be served at room temperature, making it suitable for dessert or teatime. It stores well covered at room temperature for a few hours or refrigerated in an airtight container for several days. The preparation advises greasing and flouring the bundt pan thoroughly to prevent sticking and recommends weighing ingredients for accuracy. Cooling completely before glazing ensures proper glaze setting.
Ingredients
- 4 egg
- 180 g sugar approx ¾ cup + 2 tbsp
- 120 ml extra-virgin olive oil approx ½ cup
- 50 ml orange juice approx ¼ cup, fresh
- 2 tablespoon Grand Marnier
- orange zest
- 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
- Use a scale to measure ingredients by weight for best results, especially flour and sugar.
- Grease the bundt pan with butter, then dust with flour and tap out excess to prevent sticking.
- Serve the cake at room temperature or store covered in a cool, dry place for up to 2 hours before refrigerating.
- In the fridge, keep slices in an airtight container for 3–4 days.
- Allow the cake to cool fully before removing from the pan and glazing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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