Italian Hangover Cake

Course: Dessert / Breakfast

Cuisine: Italian

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings:

Calories: 308kcal

Author: Andrea Soranidis

Fluffy and bursting with fresh orange flavor and hints of Grand Marnier and Amaretto, this authentic Italian hangover cake is absolutely delicious and easy to make!

Print Recipe

Metric - US Customary

Ingredients

4 eggs
180 g sugar approx ¾ cup + 2 tbsp
120 ml extra-virgin olive oil approx ½ cup
50 ml fresh orange juice approx ¼ cup
2 tablespoon Grand Marnier liqueur
zest of one orange
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.

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.

Video

Notes

Please note that all my baking recipes are tested with grams measurements, which are more accurate than cup measurements. US cup amounts are provided, but for best results please always use a scale when measuring ingredients.

BAKING TIPS

Grease the bundt pan with a thin layer of butter. Then sprinkle a little flour over the butter and shake off any flour in excess. Place in the fridge until you're ready to pour the cake batter in. This step will ensure that the cake doesn’t stick to the pan once baked.
Allow the cake to cool slightly then remove it from the pan.

STORAGE TIPS

Serve: You can leave Italian hangover cake at room temperature for up to 2 hours, or longer when placed under a cake cover in a cool dry spot in your kitchen.

Fridge: Cut the cake into slices and transfer them to a ziplock bag or another airtight container to store in the fridge. They will keep well in the refrigerator for 3-4 days.

Nutrition