eggless orange cake: soft and light cake made with fresh orange juice and whole wheat flour.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
1 cup whole wheat flour or all purpose flour/maida or half-half of both the flours
½ tsp baking powder
½ tsp baking soda
a pinch of salt
¾ to 1 cup orange juice, if using whole wheat flour then add 1 cup orange juice and if using all purpose flour, then add ¾ cup
½ cup powdered jaggery organic unrefined cane sugar or regular fine or powdered sugar (add more if required)
¼ cup olive oil or butter or any vegetable oil
½ tsp orange zest
1 tbsp eggless vanilla custard powder or corn flour/corn starch
preheat your oven to 180 degrees C. sieve 1 cup whole wheat flour with 1 tbsp corn starch/custard powder, a pinch of salt, ½ tsp baking powder and ½ tsp baking soda. keep this sieved mixture aside.
in a bowl add the ½ cup sugar and ¼ cup oil. you can also use softened butter instead of oil.
with an electric beater or hand beater or a wooden spoon, beat this mixture of oil/butter and sugar till well blended and creamy. i have made this cake with jaggery too. so you can add powdered or grated jaggery too instead of sugar.
i made fresh orange juice. you can use ready juice too. for making fresh juice, use an electric juicer. you can also blend the orange segments (seeds removed) and strain the juice like i have done. i used three medium oranges to get a bit more than 1 cup juice.
add 1 cup of the orange juice to the sugar and oil mixture. if using whole wheat flour, then 1 cup of orange juice works well and if using all purpose flour, then you can add about ¾ cup of orange juice.
stir very well.
now add the sieved flour mixture and ½ tsp orange zest. you can add about 1 tsp orange zest too. to get a more dominant flavor of oranges, add orange extract or essence.
mix everything very well. there should be no lumps in the cake batter.
pour the batter in a lined or greased cake tin of about 7×4 inches. use a spatula to scrape the batter from sides and add it to the cake pan.
tap the pan from the sides so that excess air bubbles are released and the batter becomes even in the pan.
bake in a preheated oven for 180 degrees C for 30-35 minutes.
when warm or cool, serve orange cake with tea or coffee. you can wrap the remaining cake and keep in the fridge. this cake stays good for about a week in the fridge.
if using fresh orange juice, then make the juice just before you add it to the oil-sugar mixture. keeping orange juice for a long time can result in it getting bitter and spoiling the taste of the cake.
Recipe by Veg Recipes of India at http://www.vegrecipesofindia.com/eggless-orange-cake/