Ingredients (american 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 cup orange juice
½ cup powdered jaggery organic unrefined cane sugar or regular fine or powdered sugar (add more if required)
¼ cup olive oil or butter
½ tsp orange zest
1 tbsp eggless vanilla custard powder or corn flour/corn starch
preheat your oven to 180 degrees C.
sieve the whole wheat flour with salt, baking powder and baking soda.
in a bowl add the sugar and 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.
now add the orange juice and orange zest.
fold in sieved flour and custard powder/corn starch.
after folding, you can even lightly beat the cake mixture.
pour the batter in a lined or greased cake tin of about 7x4 inches.
bake in a preheated oven for 180 degrees C for 30-35 minutes.
serve eggless orange cake warm with tea or coffee.
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/