Recipes Desserts Cake Sicilian Orange Bundt Cake 4.0 (2) 2 Reviews This light cake is something Sicilian grandmothers often serve for tea; at Rocca delle Tre Contrade, guests snack on it all day long. For a tender cake with a light texture, be careful not to overmix the flour into the batter. By Rocca della Tre Contrade, Sicily Updated on September 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Aubrie Pick Active Time: 20 mins Total Time: 2 hrs 10 mins Yield: 12 Ingredients 2 cups all-purpose flour (about 8 1/2 ounces), plus more for pan 2 tablespoons grated orange zest plus 1 1/4 cups fresh orange juice (from 3 oranges), divided 1 1/2 tablespoons baking powder 1 1/2 cups granulated sugar 1/2 cup vegetable oil, plus more for greasing pan 3 large eggs Directions Preheat oven to 350°F. Stir together flour, orange zest, and baking powder in a medium bowl. Set aside. Beat sugar, vegetable oil, and eggs with an electric mixer on high speed until almost white, about 1 minute and 30 seconds. Add orange juice; beat on low speed until combined, about 20 seconds. With mixer running on low speed, gradually add flour mixture. Beat until just combined, about 1 minute (do not overmix). Transfer batter to a greased (with vegetable oil) and floured 9-inch tube or Bundt pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes. Invert cake onto a wire rack; let cool completely, about 1 hour. Make Ahead Cake can be made up to 3 days in advance and stored in an airtight container at room temperature. Rate it Print