ROSCA DE NARANJA (ORANGE BUNDT CAKE)
Makes: 6 to 10 servings For the cake:
2 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
2 oranges, ends trimmed
1 cup (2 sticks) unsalted butter, at room temperature
1 ¼ cups granulated sugar
3 large eggs
For the glaze:
1 ½ cups confectioners’ sugar, plus more as needed
3 tablespoons fresh orange juice, plus more as needed
¼ teaspoon pure vanilla extract
Make the cake: 1. Preheat
the oven to 325 degrees and position a rack in the center. Grease a 10-cup Bundt pan with butter. Lightly dust the pan with flour, and tap out the excess or use baking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
3. Using a paring knife, peel the oranges and remove the pith to keep the cake from
tasting bitter. Roughly chop the oranges and remove any seeds. In a food processor or high-speed blender, pulse the oranges until smooth with a bit of texture but not puréed.
4. In a large bowl, using an electric mixer, beat the butter until creamy, about 1 minute. Gradually add the granulated sugar, and beat until light and fluffy, 3 to 4 minutes. One by one, add the eggs and mix well. Add the blended oranges. Briefly mix until combined.
5. Slowly add the dry ingredients and mix at a low speed. Be careful not to overmix the batter. Transfer to the prepared pan, and smooth out the top with a rubber spatula.
6. Bake until the cake is golden and firm to the touch, 45 to 50 minutes. It’s ready when a toothpick stuck in the middle comes out clean. Cool on a baking rack set over a sheet pan for 10 minutes. Release the cake onto the rack and let it cool completely.
Make the glaze: 1. Whisk together
confectioners’ sugar, orange juice and vanilla extract in small bowl. Adjust taste to preference. If you’d like a thicker glaze, add more confectioners’ sugar. For a thinner glaze, add more orange juice.
2. Pour the glaze over the top of the cooled cake so it drizzles down the sides. Let the glaze set before serving.
3. Slice and serve. Store leftover cake at room temperature in an airtight container or a covered cake stand.