ORANGE CAKE (EGGLESS)

My first blog post, starting with butterflies in my tummy!! I often wondered, when I used to visit this big goody world of food blogging, how do people manage to create such exquisite recipes with some amazing stories to go with them, and then again why add one more to this vast expanding ocean of bloggers. May be, the answer to both the questions is every dish has a story to tell….

                          Staying in a place highly deprived of any shops stocking baking essentials,I should say that I stumbled into this world of baking with very, very basic ingredients . I often searched or researched for small baking essentials (read luxuries), but in vain. So I should say its next to impossible to get a muffin mould, ramekins, pure essences, good quality food colors etc etc etc…But then, I should be stretching my legs only as far as my blanket allows and as of now will be content with fantasizing about owning an elaborate cake decorating tool set and a standing mixer which are at the top of my wish list (hubby dear are u listening:-)).

         The orange cake that I’am going to describe , is one of the first cakes I baked which was lauded and applauded by everyone, including most importantantly our cook, from where the compliments are hard (read impossible) to come by;-). It’s a highly flavourful , soft, delightful cake, a big hit among both elders and kids. The addition of tooty fruity is optional; I add it to see the delight over my son’s face, when eating the cake. He carefully collects them separately in his plate, to be relished and cherished at the end. Now who hasn’t done that in their childhood ? Go ahead if your kids love them, or u can replace it with nuts or raisins.orange cake 1

         When I had planned to photograph this cake for my blog,I had to make this cake twice. The first time, due to low voltage, its crust did not brown enough ( in the picture below). Although it tasted good. This is a common problem faced in this part of the country during summers, apart from unscheduled power cuts, especially in evenings and nights. I made the cake once again in the morning , and my cake came out of the oven rising and shining, bestowing on me all its good wishes for my first post and making this baker proud of her amateur baking skills.

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cake’s crust didn’t brown enough:-(

                The cake is as flavourful as it is colorful. The orange color can be intensified with few drops of artificial color, but I didn’t find the need for it for the reasons stated above. Top the cake with chocolate ganache or cream frosting , if you are baking for some special occasion or a special someone.

Reciepe (adapted and slightly modified from vegreciepesofindia.com

ORANGE CAKE (EGGLESS)

Ingredients

  • All purpose flour or whole wheat flour or half-half of both (I used APF)   -  1 cup minus 2tablespoon
  • baking powder-1/2 teaspoon
  • baking soda- 1/2 teaspoon
  • Pinch of salt
  • * orange juice (freshly squeezed or synthetic, I prefer fresh )-¾ cup
  •  jaggery or sugar (depending on sweetness)- 1/4  cup
  •  olive oil or vegetable oil or softened butter (I used olive oil)- ¼ cup
  • $ orange zest - 1/2 tbsp
  • # vanilla flavored custard powder or corn flour  -  2 tablespoon
  • tooty fruity or any other nuts (optional)  -  2 tablespoon
  • *freshly squeezed juice should be used immediately in the cake, else it may turn bitter.
  • $I use a vegetable peeler to scrape out the orange part of the orange skin, carefully leaving out the white.Collect  peels and blend it with the jaggery or sugar, to get orange flavoured sweetening agent.
  • # cake flour is prepared by removing 2 tbsp of APF and substituting it with 2tbsp of corn flour. This gives the cake a light and airy texture.

Instructions

  1. Pre heat the oven to 180 degree C.
  2. Sieve flour, salt, corn flour,baking powder and baking soda.
  3. Sprinkle some flour on the tooty fruity and keep aside.
  4. In a mixer jar take the orange flavoured sugar or jaggery, add orange juice and then mix in oil.
  5. Add the wet mixture to dry mixture,fold in carefully.
  6. Gently fold in tooty fruity or nuts.
  7. Grease and dust an 7’ x 7’ square or round baking tin, pour the cake batter and bake at 1800C till a wooden skewer or tooth pick inserted at the center comes out clean. It will take around 30-35 minutes, again depending on your oven and voltage conditions.
  8. Allow the cake to cool down before slicing, serve as it is with tea or coffee or as a desert with a scoop of ice cream.

Notes

Since I have used one cup of APF, I baked in a smaller baking tin. You can double or triple the recipe if making in bigger tin.

http://www.slicesnspices.com/orange-cake-eggless.html

 

 

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The aroma of this cake will make you bake it over and over again.

orange cake 2

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neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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6 Responses

  1. Madhuri says:

    Nice recipe… I have tried it and it came out very well.. Thanks neelima for sharing such a nice recipe

  2. shivani says:

    omg..dat luks really yummmyyy…will definitely try it…:)

  3. Deb says:

    Very nicely taken pics. Cakes looks really super tasty.

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