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
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.
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!
Enjoy this cake the way I do, with some TEA on a sunny afternoon! 😀
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.
- Orange and Ginger Loaf Cake (hellsbellesbites.wordpress.com)
- Eggless Orange Cake with Buttercream Frosting (cookingwithsapana.wordpress.com)