Eggless Orange Cake with glaze

Oranges are everywhere.

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Made juice with it, had it as a snack and then decided to make some cake with it. I have recently added zester to my ever increasing kitchen tools and was waiting to use it and this was a perfect opportunity.

 The cake was moist and soft . . . . but the glaze was perfectly orangey. It was fun making this with Avvi after a long time. Hope you enjoy making and eating this cake as much as we did.

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Dry Ingredients

1 cup + 2 tbsp maida or all-purpose flour

3 tbsp cornflour

1 tsp baking soda

1/4 tsp baking powder

Pinch of salt

1/2 cup light brown sugar

 

Wet Ingredients

1 cup orange juice (I used freshly squeezed juice)

1/4 cup + 2 tbsp neutral oil

1 tbsp vinegar

1 tsp vanilla extract

2 tbsp orange zest

 

For the Glaze

1 cup sifted icing sugar

3 tbsp orange juice

Orange zest

 

Preheat oven to 180 degree Celsius.

Sieve together maida, cornflour, baking soda, baking powder and salt. Then add sugar and mix well.

Whisk together orange juice, oil, vinegar, zest and vanilla. Mix well.

Add wet ingredients in dry and mix gently to form a homogenous mixture. Do not overmix the batter.

Pour the batter in an 8 inch round cake tin which is greased and floured. Give it a tap to release trapped air.

Bake at 180 degree for 25 to 30 mins. The cake is done when a toothpick inserted comes out clean.

Cool the cake in the tin for 10 mins and then keep it on wire rack to cool completely.

PowerPoint Presentation

To make the glaze, add orange juice to sifted icing sugar and mix. Add 1 tbsp of juice at once and check the consistency. I didn’t do that and ended up with a slightly thinner consistency of the glaze. Nevertheless it taste good and smelt heavenly. Always add the glaze to a completely cooled cake.

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