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In a bowl, put the sugar and eggs and run the beaters at medium speed for 5 minutes.
Pour the oil into the mixture, the grated orange zest, the pinch of salt, and continue mixing.
Add the rice flour, and as much orange juice as needed for a soft batter. Finally, add the baking powder with a spatula.
Butter and flour the mold, pour in the batter with the spatula, and level it.
Bake in the oven at 180 degrees for 40 minutes in a preheated oven. Meanwhile, prepare the orange jelly.
In a small saucepan, dissolve the 2 level tablespoons of rice flour and the 4 tablespoons of sugar, pour in the orange juice, and stir with a spatula.
Let the jelly thicken over the heat, stirring constantly until it thickens.
Cut the bundt cake in half and fill it with half of the jelly, pour the remaining jelly over the surface and decorate with orange slices.
Electric whisk for mixing
Spatula
Medium bundt cake pan
It keeps for a few days even at room temperature.
Italia, Campania
| Energy (kcal) | 142.94 |
| Carbohydrates (g) | 32.35 |
| of which Sugars (g) | 19.87 |
| Fat (g) | 0.96 |
| of which Saturates (g) | 0.32 |
| Protein (g) | 2.68 |
| Fiber (g) | 1.13 |
| Sale (g) | 0.08 |
