If you have been searching for a cake which is different from the usual chocolate or vanilla flavours, then this Orange cake is what you should definitely try out. Not just is this cake bursting with orange flavour, but it is so simple to make that you will certainly want to make it over and again. Oh wait! Did I tell you the best part – other than the seeds, you use the entire orange for making this cake!!!
Orange CakeCourse: DessertDifficulty: Easy
A cake loaded with the citrusy flavours of oranges and so easy to make, that this could just become a hot favourite in your family!
- For the Cake
2 nos Oranges, (about 300 gms)
3 nos Eggs
1 cup + 2 tbsp Sugar
¼ cup Oil
⅓ cup Yoghurt
1¾ cup All Purpose Flour
2½ tsp Baking Powder
- For the syrup
2 nos Oranges
⅓ cup Sugar
- Preheat your oven at 180C. Grease and prepare a bundt tin or an 8 inch baking tray and keepit aside.
- Remove the seeds from the oranges and cut it into small pieces. Add this to a mixer-grinder and grind well.
- To this, add the eggs and sugar and blend.
- Next, add the oil and yoghurt and blend again till all ingredients are mixed well.
- Transfer this batter to a bowl. Mix together the all purpose flour and baking powder in another bowl. Add this to the batter and mix well.
- Transfer the batter to the prepared cake tin.
- Bake the cake at 180C for 45 min. If a skewer inserted doesn’t come clean, bake for another 5-10 min till you get a clean skewer when inserted into the cake.
- While the cake is baking, combine the juice of 2 oranges and sugar and boil it till the sugar melts. Keep this aside.
- Once the cake is done, take it out of the oven and poke holes using a skewer all over. Pour the orange syrup all over the cake and let the cake soak it up.
- Let the cake cool properly before cutting into pieces and serving.
- Type of oranges: I have used navel oranges for this recipe which are really juicy and flavourful. All you need to do is clean the skin properly, cut the oranges into wedges and remove the seeds before adding to the mixer.
- Baking: I prefer baking this cake in a bundt tin. But any regular cake tin will do. The baking time mentioned in the recipe is as per my oven while baking this cake in the bundt time. Baking temperatures will vary depending upon the cake tin used and oven heating. So keep an eye on the cake while it is baking and once the top looks done and the cake doesn’t look jiggly, open the oven and insert a skewer and test. The skewer should come out clean.