Italian Hangover Cake

Italian Hangover Cake is a syrup-soaked Bundt made with olive oil, butter, ground almonds, citrus zest, and almond liqueur. Finished with a citrus-forward liqueur syrup, it stays moist for days and improves with time.

Course Cake, Dessert

Cuisine Italian

Keyword almond citrus cake, Amaretto Bundt cake, Italian dessert cake, Italian hangover cake, Italian olive oil cake, liqueur cake, make-ahead cake, syrup-soaked Bundt cake

Prep Time 25

Cook Time 45

Cooling and Soaking: 1

Total Time 2 10

Servings to 14 slices

Calories 420kcal

Author Cathy Pollak

Equipment

Bundt pan (10-12 cup / 2.4-2.8 L capacity) Deep crevices help distribute the syrup evenly.
Stand Mixer or hand mixer. For proper creaming and emulsifying the fats.
mixing bowls One large, one medium.
rubber spatula To fold the batter gently.
Saucepan (small) For the syrup.
skewer or wooden pick. To create soaking channels.
cooling rack with baking sheet. To catch excess syrup during soaking.

Ingredients

Cake:

2⅓ cups (290 g) all-purpose flour
½ cup (50 g) finely ground almonds (not almond flour) use a food processor
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 best quality
4 large eggs room temperature
1 tbsp (6 g) orange zest
1 tbsp (6 g) lemon zest
¼ cup (60 ml) fresh orange juice (pulp strained)
⅛ cup (30 ml) milk
3 tbsps (45 ml) Amaretto
1 tsp (5 ml) vanilla extract

Aromatic Syrup:

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 (optional, but you should do it)

Instructions

Preheat the oven to 350°F (177°C). Generously butter and flour a 10–12 cup (2.4–2.8 liter) Bundt pan, taking care to coat all crevices thoroughly.
In a medium bowl, whisk together the all-purpose flour, finely ground almonds, baking powder, and salt. Set aside.
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
In a large mixing bowl, beat the softened butter with the granulated sugar and light brown sugar until pale and fluffy, about 2 to 3 minutes. With the mixer running, slowly drizzle in the olive oil, allowing it to fully emulsify into the butter mixture.
½ cup (113 g) unsalted butter, ¾ cup (150 g) granulated sugar, ½ cup (120 ml) extra-virgin olive oil, ¼ cup (50 g) packed light brown sugar
Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the orange zest, lemon zest, orange juice, milk, Amaretto, and vanilla extract until fully combined.
4 large eggs, 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
Gently fold the dry ingredients into the batter just until no dry streaks remain, taking care not to overmix. Spoon the batter into the prepared Bundt pan and smooth the top evenly.
Bake for 45 to 55 minutes, until the cake is deeply golden and a skewer inserted into the center comes out clean.
While the cake bakes, prepare the syrup. In a small saucepan, combine the water and sugar and heat over medium heat, stirring until the sugar has completely dissolved. Remove from the heat and stir in the orange juice, Amaretto, Cointreau, and Angostura bitters, if using. Set aside.
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
Allow the cake to cool in the pan for 10 minutes, then use a skewer to poke deep holes evenly across the surface. Slowly spoon most of the warm syrup over the cake, allowing it to absorb gradually.
Let the cake cool for an additional 10 minutes, then carefully turn it out onto a wire rack set over a baking sheet. Brush the remaining syrup evenly over the surface of the cake. Allow the cake to cool completely before transferring to a serving plate or cake stand.
Slice and serve at room temperature. It's better the next day if you can wait.

Notes

Alcohol values were calculated as residual flavor contribution only after baking and soaking.
Olive oil contributes primarily monounsaturated fat.
Almonds increase fat, protein, and mineral content.
Butter and flour the Bundt pan thoroughly, especially the crevices.
Grind almonds very fine for a tender crumb.
Add the olive oil slowly so it emulsifies fully.
Stop mixing as soon as the dry ingredients are incorporated.
Spoon the syrup on gradually so it absorbs evenly.
Let the cake cool completely before slicing. It's better the next day.

If you’re making this Italian hangover cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition