Description
This Italian Hangover Cake is a moist and flavorful dessert filled with almonds, citrus zest, and amaretto. Perfect for gatherings or a cozy evening at home, this cake is easy to prepare and delightful to enjoy. A taste that will leave you craving for more!
Ingredients
Scale
- 2⅓ cups (290 g) all-purpose flour
- ½ cup (50 g) finely ground almonds (not almond flour)
- 2 tsps (8 g) baking powder
- ½ tsp (3 g) salt fine
- ½ cup (113 g) unsalted butter very soft
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- ½ cup (120 ml) extra-virgin olive oil best quality
- 4 large eggs room temperature
- 1 tbsp (6 g) orange zest
- 1 tbsp (6 g) lemon zest
- ¼ cup (60 ml) fresh orange juice (pulp strained)
- ⅛ cup (30 ml) milk
- 3 tbsps (45 ml) amaretto
- 1 tsp (5 ml) vanilla extract
- ½ cup (120 ml) filtered water
- ½ cup (100 g) granulated sugar
- 2 tbsps (30 ml) fresh orange juice
- 2 tbsps (30 ml) amaretto
- 2 tbsps (30 ml) cointreau
- 2 drops angostura bitters (optional, but you should do it)
Instructions
- Preheat the oven to 350°F (177°C). Generously butter and flour a 10–12 cup Bundt pan, ensuring all crevices are coated.
- In a medium bowl, whisk together the all-purpose flour, finely ground almonds, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter with the granulated sugar and light brown sugar until pale and fluffy, about 2 to 3 minutes. Drizzle in the olive oil as the mixer runs.
- Add the eggs one at a time, mixing well after each addition and scraping down the bowl. Combine the orange zest, lemon zest, orange juice, milk, amaretto, and vanilla extract until smooth.
- Gently fold in the dry ingredients until no streaks remain, being careful not to overmix. Spoon the batter into the prepared Bundt pan and smooth the top.
- Bake for 45 to 55 minutes until golden brown and a skewer inserted into the center comes out clean.
- Prepare the syrup: combine water and sugar in a saucepan over medium heat, stirring until dissolved. Remove from heat and stir in orange juice, amaretto, cointreau, and angostura bitters if using.
- Cool the cake in the pan for 10 minutes, then poke deep holes across the surface with a skewer. Slowly spoon most of the warm syrup over the cake to allow absorption.
- Let the cake cool for another 10 minutes before turning it onto a wire rack over a baking sheet. Brush with remaining syrup and allow to cool completely.
- Slice and serve at room temperature. The cake tastes even better the next day if you can wait.
Notes
Using high-quality olive oil enhances the cake’s flavor.
For a richer taste, let the cake sit for a day before serving.
You can substitute amaretto with other liqueurs like triple sec if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg