Moist Orange Italian Hangover Cake
A tender orange cake soaked in a boozy citrus simple syrup. The syrup seeps into the crumb, making the cake incredibly moist, fragrant, and perfectly balanced between bright orange flavor and a warm hint of liqueur
Servings 15 slices
Ingredients
For The Soak Syrup
- 1 1/2 Cups (360ml) Water
- 1 Cup (200g) Sugar
- 1/4 Cup (60ml) Coitreau (orange liquor)
- 1/4 Cup (60ml) Amaretto (Almond liquor)
- 1/4 Cup (60ml) Vodka
For the cake
- 3 Cups (360ml) Unbleached All-purpose flour
- 1 Tablespoon Baking powder
- 1 3/4 Cups (350g) Sugar
- 1 Medium Orange
- 3/4 Cup (180ml) Milk at room temperature
- 2 Tablespooms Cointreau
- 1 Cup (225g) Unsalted butter at room temperature
- 1/2 Cup (120ml) Olive oil (or canola)
- 4 Large Eggs, at room temperature
Instructions
Make The Soak Syrup
- Place the water (360ml), sugar (200g), Cointreau (60ml), Amaretto (60ml), and vodka (60ml) in a medium saucepan and place over the stovetops.
- Cook over medium-high heat until the sugar has dissolved and the mixture reached a boil.
- Reduce the heat to a simmer, and cook for an additional 4-5 minutes while stirring occasionally.
- Remove from heat, pour into a large measuring cup, and refrigerate while you make the cake. (or up to one week).
Make The Cake
- Preheat oven to 350F. Grease a ten-cup bundt pan.
- Zest and squeeze the orange. Mix the juice with the milk (180ml) and Cointreau (2 tablespoons). In a separate bowl, mix the flour (360g) and baking powder 1 tablespoon).
- Rub the orange zest into the sugar (350g).
- Using a stand mixer, or an electric mixer, beat the butter (225g) and orange sugar until light and fluffy, about 3-4 minutes. Scrape the bottom and sides of the bowl.
- With the mixer on medium speed, slowly drizzle in the oil (120ml).
- Add the eggs (total 4), one egg at a time, waiting for each egg to completely incorporate before adding the next. Scrape the bottom and sides of the bowl.
- Reduce speed to low, then add the flour mixture in three parts, alternating with the milk mixture, starting and ending with the dry ingredients.
- Bake over the medium oven rack for 50-55 minutes, or until a toothpick comes out from the center of the cake with a few moist crumbs.
- Remove from the oven, then immediately soak the cake with the now chilled syrup.
- Allow the cake to cool in the pan for 25-30 minutes, or until the sides of the pan are warm then invert it over a wire rack or a serving plate.
Notes
- Store the cake at room temperature, covered for up to five days.
- To freeze, gently wrap the cool cake with plastic wrap, place it in a plastic bag, and freeze for up to four weeks.
- For alcohol-free cakes, replace the liquors with orange juice. Or, replace the syrup with a dust of powdered sugar, a drizzle of ganache, or a citrusy glaze.