Orange and Cinnamon Bundt Cake
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s)
- 200 g suar
- 1 pinch (s) salt
- 1 tablespoon, leveled cinnamon
- 3 biscuit (s), (amaretti)
- 200 ml orange juice
- 1 packet aroma, (finesse orange)
- 2 tablespoon orange liqueur
- 300 grams flour
- 1 packet baking powder
- 200 ml oil
- some powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Beat eggs and sugar with a hand mixer until frothy. Break the biscuits into pieces and add to the egg mixture with salt, cinnamon, finesse orange and orange juice and stir in. Mix the flour with baking powder and sift over the egg mixture. Pour in the orange liqueur and oil and stir everything into a smooth batter.
- Pour the dough into a greased Gugelhupf pan and bake at 175 ° C for approx. 50-55 minutes (stick test). Dust the cooled cake with powdered sugar.
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