Bright, zesty, and irresistibly moist, this Orange Bundt Cake is a fresh twist on a classic. Flavored with orange zest and juice, with a subtle nutty hint from almond meal, it’s finished with a fruity glaze and a drizzle of chocolate—perfect for brunch, dessert, or a special treat.
Ingredients:
5 large eggs
3/4 cup brown sugar
Zest of 2 small oranges
1/2 cup melted coconut oil (or vegetable oil)
3/4 cup freshly squeezed orange juice
2 1/4 tsp baking powder
2 1/4 cups all-purpose flour
1/4 cup finely ground almond meal
1/2 tsp salt
4 large egg whites, whipped to soft peaks
For the Glaze:
1/3 cup peach or apricot preserves
2 oz semi-sweet chocolate, chopped
1 tsp unsalted butter
1–2 tsp almond milk
Instructions:
Preheat oven to 325°F (165°C). Grease and lightly flour a bundt pan.
In a large bowl, whisk together egg yolks, brown sugar, and orange zest until light and fluffy.
Stir in the melted coconut oil and orange juice. Gradually fold in flour, almond meal, baking powder, and salt until smooth.
Gently fold in the whipped egg whites in 2 additions, careful not to deflate the batter.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
While the cake cools slightly, warm the preserves until liquid and brush over the cake for a fruity glaze.
Melt chocolate with butter and almond milk in a double boiler or microwave, stirring until smooth, then drizzle over the top.
Let cake cool completely before slicing and serving.
