In the frame today is an ‘eggless wholewheat orange cake’ made from freshly squeezed #orangejuice. Sounds good, eh? Tastes even better.. Try it to know what I mean 😉
This cake turns out very soft without any egg, milk, or curd, and it’s very easy to make as well. absolutely #nofuss. Check the recipe and a few tips below.
1 cup Wholewheat flour
1/2 Tsp Baking powder
1/2 Tsp Baking soda
A pinch of salt
1/3 Cup Sugar (powder it in a mixer)
1 cup fresh orange juice
Orange zest from 2 or 3 oranges
1/4 cup oil
In a mixing bowl, take powdered sugar and oil. Mix it well using a whisker. Add orange juice to it, whisk again nicely. Add orange zest, give it a mix. Now add sifted flour, baking powder, baking soda, and salt. Mix until the batter is well combined. Make sure not to over mix or else you get a dense cake. Pour the batter in a greased baking pan (I used a 6″ round tin) and bake in a preheated oven at 180 degrees for 35 minutes or till the toothpick comes out clean.
All ovens are different so time and temperature may vary.
Orange zest is the outer peel of the orange (check video). Grate the orange or green part of the peel using a fine grater. Make sure you don’t grate the white part of the oranges.
The more zest you add, the more the flavor of orange will be evident.
I used 3 oranges to get a cup of juice and used the peel of these oranges for the zest.
Recipe adapted from VegRecipesOfIndia.