5 from 15 votes
Italian Hangover Cake
Italian Hangover Cake is a moist bundt cake made with eggs, sugar, olive oil, and a mix of orange juice and Grand Marnier liqueur, which infuse the cake with citrus aroma and subtle depth. The cake uses all-purpose flour and baking powder for a tender crumb. It is finished with an Amaretto orange glaze enhancing the citrus notes. The texture is soft and lightly dense thanks to olive oil, while the zest and liqueurs add distinctive flavor layers.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings:
12
Calories:
308 kcal
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 308
% 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.