I was just sitting in the office reading a book when I hears the pitter-patter of little feet in the kitchen.
Victor was up to something… Naturally, I sat quietly and continued to read my book – with one ear on the kitchen.
Refrigerator and cabinets opening and closing, mixer running, and then a little smirk as he came back to get the bundt pan…
He was making a Sicilian Orange Bundt Cake from a recipe in Food and Wine magazine…
Sicilian Orange Bundt Cake
adapted from Food and Wine Magazine
- 2 cups all-purpose flour (about 8 1/2 ounces), plus more for pan
- 2 tablespoons grated orange zest plus 1 1/4 cups fresh orange juice (from 3 oranges), divided
- 1 1/2 tablespoons baking powder
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil, plus more for greasing pan
- 3 large eggs
Preheat oven to 350°F. Stir together flour, orange zest, and baking powder in a medium bowl. Set aside.
Beat sugar, vegetable oil, and eggs with an electric mixer on high speed until almost white, about 1 minute and 30 seconds. Add orange juice; beat on low speed until combined, about 20 seconds. With mixer running on low speed, gradually add flour mixture. Beat until just combined, about 1 minute (do not overmix).
Transfer batter to a greased (with vegetable oil) and floured 9-inch tube or Bundt pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes. Invert cake onto a wire rack; let cool completely, about 1 hour.
Light crumb, great crust, wonderful orange flavor… it was just what I needed after a hard day of doing nothing.
And the timing was perfect. We’re heading into another ridiculous heatwave after our week of Faux Fall.
It was perfect with a dusting of powdered sugar…
I do love a man who can cook and bake!