Italian Orange Breakfast Cake

A real breakfast treat for breakfast-in-bed with a difference!

At a glance

Approx 1 hour plus cooling time
Makes 1 cake


  • 2 tbsp grated orange zest
  • 1 1/2 cups white sugar
  • 1/2 cup extra virgin olive oil
  • 3 large eggs
  • 1 1/4 cup freshly squeezed orange juice (approx. 4 navel oranges)
  • 1 1/2 tbsp baking powder
  • 2 cups plain flour


  1. Preheat your oven to 180°C and grease and flour a Bundt cake pan.
  2. Add the orange zest and sugar together in a mixing bowl to combine.
  3. Add the eggs and oil and beat for about 1 minute, until light and well combined.
  4. Turn the mixer to low and blend in the orange juice.
  5. Sift in the flour and baking powder and blend in until just combined. The batter should be thin.
  6. Pour the batter into your prepared Bundt pan and bake for 40-45 minutes, or just until a toothpick inserted near the center comes out without wet batter on it. Try not to over bake.
  7. Place the tin on a rack and Let the cake for 15 minutes, then loosen around all edges and invert.
  8. Allow to cool completely, then dust with icing sugar and serve.