Fruit Recipes

Orange and Coconut Bundt Cake

30minutes
6serves
difficulty

Preparation

1

Mix the sugar and eggs in a bowl and beat with an electric whisk for about 10 minutes (or in a planetary mixer) until the mixture is thick and fluffy.

2

Add the oil and 3moretti orange juice while continuing to whisk.

3

Add the 00 flour, coconut flour, starch and baking powder into a bowl and mix. Add the flour mixture a little at a time to the cream and finally, the grated 3moretti orange zest.

4

Pour the mixture into the greased and floured mould and bake at 180°C for about 40 minutes (always test with a skewer until it comes out clean.) Remove from the oven and allow to cool.

5

For the 3moretti orange and white chocolate custard: bring the milk with the orange peel (without the white part) to a gentle boil. Switch off, remove the orange peel and keep warm.

6

In a bowl, beat the egg yolks with the sugar. Add the hot milk, stirring constantly. Place on the stove over low heat (a bain-marie is best) and cook, stirring until thickened but never boiling it (the cream should not exceed 85°C).

7

Turn off the heat and add the white chocolate and a tablespoon of liqueur. Stir until the chocolate has completely melted.

8

Allow to cool.

Tips

Pour the cream over the cake only when both the cake and the cream have cooled.

Ingredients

For the cake
180 g 00 flour100 g potato starch150 g sugar50 g coconut flour200 ml 3moretti orange juice80 ml seed oil4 eggs1 sachet of baking powderto taste grated peel of 1 3moretti orange
For the orange and white chocolate custard
300 ml milk20 g sugar70 g white chocolate1 tablespoon of orange 3moretti liqueur 3 yolksto taste grated peel of 1 3moretti orange
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