Name: Italian Hangover Cake
Prep time: 25 min
Cook time: 2 h 10 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 2⅓ cups (290 g) all-purpose flour; ½ cup (50 g) finely ground almonds; 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; 4 large eggs room temperature; 1 tbsp (6 g) orange zest; 1 tbsp (6 g) lemon zest; ¼ cup (60 ml) fresh orange juice; 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

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The Italian Hangover Cake is a delightful indulgence that seems to offer comfort in every slice. With its light, moist texture and subtle hints of citrus, this cake manages to be refreshing while also rich in flavor. The unique ingredient list, featuring ground almonds and a splash of amaretto, gives it an Italian charm that can brighten up even the dreariest of days. Whether you’re nursing a weekend hangover or simply craving something sweet, this cake is sure to satisfy your taste buds.

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I first stumbled upon the concept of this cake during a dinner party where a friend raved about its nostalgic taste and how it reminded her of family gatherings in Italy. Little did I know, its ability to lift spirits and offer comfort would quickly earn it a coveted spot in my dessert repertoire. If you’ve ever found yourself with leftover amaretto from a festive gathering or an urge for something sweet yet sophisticated, this Italian Hangover Cake might be just what you need.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Italian Hangover Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Italian Hangover Cake

Why You’ll Love This Recipe

Simple & Quick: In about 2 hours, you can whip up this cake from scratch.
Irresistible Flavor: The balance of citrus and almond creates a flavor explosion you’ll adore.
Eye-Catching Appeal: The Bundt shape and golden crust make it a stunning centerpiece.
Flexible Serving: Perfect for any occasion like brunch, parties, or just a cozy evening snack.
Diet-Friendly Options: You can experiment with gluten-free swaps for a delightful alternative.

Ingredients You’ll Need

2⅓ cups all-purpose flour: This is the base, providing structure. You can substitute with gluten-free flour if needed.
½ cup finely ground almonds: Adds a delightful nuttiness; ensure they’re finely ground for a smooth texture.
2 tsps baking powder: Helps the cake rise; avoid using expired powder for optimal loft.
½ tsp fine salt: Enhances the other flavors.
½ cup unsalted butter: Ensure it’s very soft for easy blending into the batter, but not melted.
¾ cup granulated sugar: Adds sweetness; you can adjust slightly to taste.
¼ cup packed light brown sugar: Offers a richer flavor; dark brown sugar can be used for stronger notes.
½ cup extra-virgin olive oil: Offers moistness and depth; a high-quality oil is best.
4 large eggs: Room temperature eggs help with even mixing.
1 tbsp orange zest: Fresh zest brightens the flavor; make sure to avoid the bitter white pith.
1 tbsp lemon zest: Complementary citrus flavor; fresh is best.
¼ cup fresh orange juice: Adds moisture and flavor; strain the pulp for a smooth batter.
⅛ cup milk: This keeps the cake moist; you can use any kind (dairy or non-dairy).
3 tbsps amaretto: A sweet almond-flavored liqueur that gives depth; can substitute with almond extract.
1 tsp vanilla extract: Classic flavor enhancer for baking.
½ cup filtered water: Used in the syrup, ensuring a clear glaze.
½ cup granulated sugar: Sweetens the syrup; it must fully dissolve for a smooth finish.
2 tbsps fresh orange juice: For added citrus flavor in the syrup.
2 tbsps amaretto: Reinforces the almond notes in the syrup.
2 tbsps Cointreau: A flavorful orange liqueur to enhance the syrup.
2 drops angostura bitters (optional): Adds an interesting depth of flavor to the syrup.

How to Make Italian Hangover Cake

Preheat the Oven: Set your oven to 350°F (177°C). Generously butter and flour a 10-12 cup Bundt pan, taking extra care to coat all crevices so it releases easily later.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely ground almonds, baking powder, and salt. This ensures even distribution before combining with wet ingredients.
Cream the Butters and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar until the mixture turns pale and fluffy, about 2-3 minutes. Drizzle in the extra-virgin olive oil while the mixer runs on low, allowing for smooth emulsification.
Incorporate the Eggs and Flavors: Add the room temperature eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. To this, mix in the fresh orange zest, lemon zest, orange juice, milk, amaretto, and vanilla extract until everything is fully combined.
Combine with Dry Mix: Gently fold the dry ingredients into the wet batter, stopping when no dry streaks are visible to avoid overmixing. Then, carefully spoon the batter into your prepared Bundt pan and smooth the top.
Bake to Perfection: Place the pan in the oven and bake for 45 to 55 minutes or until the cake is deeply golden and a skewer inserted into the center comes out clean. The aroma will fill your kitchen — it’s heavenly!
Make the Syrup: While the cake bakes, prepare the syrup by combining the filtered water and granulated sugar in a small saucepan over medium heat. Stir occasionally until the sugar fully dissolves. Remove from heat and carefully stir in the fresh orange juice, amaretto, Cointreau, and angostura bitters if you’re using them.
Poke and Soak: Let the cake cool in the pan for 10 minutes before using a skewer or toothpick to poke deep holes evenly across the surface. Slowly spoon most of the warm syrup over the cake, allowing it to soak in gradually.
Cool and Glaze: After an additional 10 minutes of cooling, carefully turn the cake out onto a wire rack set over a baking sheet. Brush the remaining syrup evenly over the cake to add more flavor. Allow the cake to cool completely before transferring it to a serving plate or cake stand.
Serve and Enjoy: Slice and serve at room temperature. For the best taste, let it sit overnight in an airtight container; it gets better and more flavorful as the day passes.

Storing & Reheating

Store any leftover cake at room temperature, wrapped tightly in plastic wrap or in an airtight container for up to 3 days. If you’d like to keep it longer, refrigeration is possible for up to a week, although it may dry out slightly. For the ultimate freshness, you can freeze the cake for a maximum of 3 months. Just make sure you wrap it tightly to prevent freezer burn. When you’re ready to enjoy, simply thaw overnight at room temperature and warm it in the oven at 300°F (about 10-15 minutes) to bring back its lovely texture.

Chef’s Helpful Tips

Avoid Overmixing: Once you combine the dry and wet ingredients, mix gently to keep that airy texture.
Use Room Temperature Ingredients: Eggs and butter should be at room temperature for better emulsification and cake texture.
Check Doneness: Begin checking for doneness around the 45-minute mark to prevent over-baking.
Experiment with Zest: Feel free to play with the amounts of citrus zest; some prefer a zestier cake!
Make Ahead: This cake is perfect for making a day ahead; the flavors intensify beautifully.

The combination of sweet orange and almond makes this Italian Hangover Cake a delightful treat that lifts your spirits. Enjoy the unique flavors and inviting aroma it brings to your kitchen! With its easy preparation and adaptable nature, it invites creativity and leaves room for personal touches. Savor each slice and share it with friends or keep it all to yourself; either way, it’s bound to charm.

Recipe FAQs

Can I make this cake gluten-free?

Absolutely! You can swap the all-purpose flour with a gluten-free flour blend. Just ensure it contains a binding agent like xanthan gum for the best texture.

How can I enhance the flavor profile?

Feel free to add spices like cinnamon or nutmeg to the batter for an added warmth, or even a splash of espresso for a mocha twist!

What’s the best way to serve the cake?

This cake shines on its own, but a side of whipped cream or fresh fruits like orange slices can elevate the experience.

How do I know when the cake is done baking?

Check for a deep golden color on top and insert a skewer in the center; it should come out clean. If you see batter clinging to the skewer, give it a few more minutes in the oven.

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