kalpana’s la cucina..... spice 4 all seasons: EGGLESS ORANGE CAKE (no egg, no condensed milk)

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Friday, 20 March 2020

EGGLESS ORANGE CAKE (no egg, no condensed milk)

I am happy to share with you how to make this delightful, super moist orange cake. This simple recipe is packed with an irresistible flavor and guaranteed a full indulgence of the taste buds. You can grate the peel of orange to get orange zest or it should be finely minced. Run a knife over the zest to mince it to ensure there are no large pieces are present. This process takes some extra time, but I think it is worth it.

This moist and soft orange cake is made with fresh orange juice and orange zest gives it that perfect amount of orange flavour. Two leaving agents’ baking soda and baking powder give the cake a nice rise. Here I have added vegetable oil but you can use extra virgin olive oil/ canola oil for this recipe. Oil helps the cake to give extra moisture. The orange juice in this cake will give it an all-natural orange flavor. You can frost the cake with your favorite frosting but I love this as it is.

[1 cup = 240 ml]

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS:

1 ½ Cup All Purpose Flour

½ teaspoon Baking Powder

1 teaspoon Baking Soda

¾ Cup Powder Sugar

1 Cup Fresh Orange Juice

1/3 Cup Cooking Oil [odourless][see notes]

½ teaspoon Orange Zest

Salt as needed

METHOD:

STEP 1 – In a wide bowl, sieve all purpose flour, baking powder, baking soda and salt and mix well using a fork.

STEP 2 – Add orange zest and keep this aside.

STEP 3 – Grease a small regular size bread tin/ 8 inch cake tin and line it with butter paper. Sprinkle some flour and remove the excess by tapping it once or twice on the kitchen platform.

STEP 4 – Pre-heat the oven at 180 degree C for 15 minutes.

STEP 5 - In another mixing bowl, add freshly squeezed orange juice, oil and powder sugar.

STEP 6 – Use a whisk and stir the mixture until sugar get completely dissolved.

STEP 7 – Now add oil mixture to flour mixture in small batches and mix well using spatula. Whisk in one direction. Do not over-mix the batter. Otherwise the cake will not rise.

STEP 8 – The batter should fall like ribbon when poured. This is the right consistency.

STEP 9 – Pour the batter in the prepared cake tin. Pat its bottom once for the even distribution of batter.

STEP 10 – Now, bake the cake in the pre-heated oven for 35-40 minutes at 180 degree C.

STEP 11 – After 35 minutes, start checking. For this, insert a skewer stick in the middle of the cake, if it comes out clean, your cake it perfectly baked. If it comes out with wet batter then bake it for more 2-3 minutes.[see notes]