YUM Orange Loaf Cake!

Hello my lovely readers,

Christmas is approaching, the decorations are up everywhere (even in Delhi!), it’s snowing on my blog but my food preferences are too summery! I don’t know why, but I’m constantly craving for fresh, summery, citrus-ey cakes. Last week I made a really tasty Lemon Loaf Cake and it turned out amazingly good. I saw Rachel Allen baking an Orange cake on her show ‘Rachel Allen Bake!’ and almost instantly started craving it! Unfortunately I didn’t like the way that looked so I thought why not apply my lemon cake recipe to make an orange cake (they’re almost the same thing), so I did and the results were amazing!

All I can say is I made that cake yesterday and there’s none left today! 🙂 Super duper moist and super delicious! On a sidenote: I’ve made eggless cakes all my life but I can say I was foolish to have doubted the role of an egg in baking. Eggs do wonders to the texture! Always use eggs, however,for some reason if you cannot use eggs, I’ve mentioned the alternate too!

If you didn’t try my lemon cake recipe then try this, I’m so sure you will never follow another recipe again!

So, What are we baking?

Orange Loaf Cake

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What are we using?

Nothing really, if you’ve got oranges you can start baking right now!

250 gms Flour

125 gms Light Brown Sugar

125 gms Softened Butter

1 tsp Baking Powder

1 tsp Vanilla Essence

2 Large Eggs

Zest of 1 Orange

2 tbsp Orange Juice

100 ml Milk

VEGETARIANS: Use about 1/2 cup pureed banana instead of the eggs.

You will also need a 22 cm loaf tin, butter for greasing your tin and butter paper to line your tin.

What are we doing?

We’re baking THE most awesome cake and for that you need to follow these steps.

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Preheat oven at 180 degrees Celsius.

Step 1: In a large bowl, add the sugar to the butter.

Step 2: Whisk until both are combined and the mixture looks light and fluffy (kind of like in picture 2 above).

Step 3: In a separate bowl, sieve the flour and baking powder. In a jar, pour the milk and whisk the eggs in it. Now add both these mixtures to the butter mixture you made in step 2, little by little, until it form a batter.

Step 4: Add in the orange zest.

Step 5: Add in the vanilla essence.

Step 6: Add in orange juice.

Step 7: Transfer to a greased tin and bake for 27 minutes at 160 degrees or until the cake is golden on top and the skewer comes out clean.

P.s I say that because every oven is different, my oven sometimes takes longer than what the recipe demands, for example my Christmas special chocolate chip cookies. I say keep peaking into your oven, DO NOT OPEN THE OVEN DOOR, just peak. When you think the cake is done, take it out for a skewer test.

This cake is done when its a little golden on the top. Don’t wait for it to brown.

This recipe will yield a 20-22 cm loaf, serves 6-8 people. In my house, 10-15! 😀 We like to share!

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Enjoy this cake the way I do, with some TEA on a sunny afternoon! 😀

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You can save this cake for upto a week (not that you’ll need to, it will be finished in a day or two!) Wrap a little butter paper to keep the moisture intact.

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Happy Baking!!

Love,

Radhika xx

Carrot and Coriander Soup

Hi readers,

Delhi is getting colder by the day and nothing beats a cold day better than a bowl full of warm soup! So, today for lunch, I made my favorite soup, carrot and coriander. I first tasted this soup at a really small cafe in London a year back. Even though that soup wasn’t as velvety and creamy as I would’ve liked it to be, the flavors were phenomenal! My mouth was bursting with flavors, never knew carrots could do that :p I think I underestimated their potential.

I never really liked carrots.. I am actually repulsed by them but this soup is a different story altogether, the carrots just melt and mix with that beautiful stock on a bed of onions and garlic, it almost tastes like cream and once you squeeze that lemon in, the coriander flavor pops out! So, even if you detest carrots, I urge you to still try this recipe. If you don’t fall in love with it, write back to me, because something is seriously wrong with you!

P.s.- My friend, Mrinalnee, asked me today if I really make all this stuff or just get recipes from the internet and put ’em up! I I bet this is not the last time I’m going to have to answer this because a lot of people might have the same question, so guys, let me assure you that we cook each and everything that you see on our blog! These pictures belong to us and are of the food we cook, they are not taken off the internet! So you can be sure that whatever we’re putting up here is a tried and tested recipe! Don’t worry.. you’re in good hands :p

If any recipe doesn’t turn out well, please write to us and together we’ll find out what went wrong!

P.p.s- We’re not recipe developers yet, ,we occasionally mix and match stuff and come up something completely new but only ‘occasionally’! The recipes on this blog have been inspired and adjusted to perfection!

So, What are we making today?

Carrot and Coriander Soup (Serves: 2)

This recipe has been inspired by Jamie Oliver’s Carrot and Coriander soup, you can find the original recipe here 

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Carrot and Coriander Soup!

What are we using?

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Ingredients

1 tbsp olive oil or vegetable oil

3 carrots, peeled and sliced

1 medium sized onion, Chopped

3 garlic cloves, chopped

2 tbsp chopped coriander

Juice of half a lemon

1 tsp coriander powder

1 tsp black pepper powder

1 vegetable stock cube

500 ml water

Salt to taste

Single cream to serve

*If you don’t want to use vegetable stock cubes, you can use fresh vegetable stock instead. you will need 500 ml vegetable stock.

** Ideally orange carrots are used to make this soup, I’ve made this soup using orange and red carrots both and the taste does not differ. So red or orange, you can use whatever is available.

What are we doing?

Step 1: Heat oil in a pan, add onions, garlic and carrots to it. Saute until the carrots start to turn soft, about 5 minutes, make sure that you don’t overcook them. The carrots must not loose their color. Add 1 1/2 tbsp fresh coriander, coriander powder, pepper and salt and cook for a minute.

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Love the colors! ❤

Step 2: Boil water and add vegetable stock cube to it so that it’s completely dissolved. Add this stock to the carrot mixture and bring to a boil, the simmer for 10 minutes or until the carrots have softened.

Step 3: Blend this mixture and add water if required. Add the remaining 1/2 tbsp fresh coriander, lemon juice and salt & pepper if required. Serve with fresh cream if you like, only makes it tastier!

Enjoy this delicious warm soup with buttered toast and bread sticks!

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Do let us know what you thought about this soup and any new recipes that you might like to know about! We’ll share that next!

p.p.p.s- My biggest critic, my brother, who rarely ever tastes anything  I make, loved this soup! I’m sure you will too!  Try it!

Love,

Radhika xx