This orange sponge cake is wonderfully fruity and light, is quick to prepare and can be baked the day before.
In my opinion, it's the perfect ending to an Easter brunch. 🙂
Recipe
No. 32
Cocktail - shaken
Orange Basil Smash
5 eggs
250 g sugar
250 ml sunflower oil
250 ml orange juice (preferably freshly squeezed)
Zest of an organic orange
380 g flour
1 packet of baking powder
Orange liqueur
First, whisk the eggs and sugar together in a bowl until light and fluffy. Once the mixture is nice and fluffy, stir in the oil, orange juice, and zest. Mix the baking powder into the flour and then gently fold it into the batter.
Place the cake in a greased and floured baking pan and bake at 180°C for approximately 45 minutes. After baking, turn the cake out onto a wire rack and let it cool.
Pierce the Bundt cake evenly from the top and drizzle a tablespoon of orange liqueur into each hole. Let it soak for 1 day, DELICIOUS!
Not only do I love distilling, but I also enjoy sharing my knowledge, experience, and passion. In my blog posts, I take you on a journey through everyday life at our distillery and on our small business. Of course, there are also drinks to enjoy along the way.
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