Orange Cake
Ingredients
1 cup=250ml
Dry Ingredients
Wheat flour, 1 cup
Almond flour*, ¼ cup
Baking powder, 1 tsp
Baking soda, ¼ tsp
Vanilla powder or essence, ½ tsp
Salt, a pinch
Dried cranberries, 1 ½ tbs
Note*: I used organic homemade almond flour.
Wet ingredients
Seedless oranges, 3 nos.
Butter (room temperature), 1/3 cup or 75 g
Fine white sugar, ¾ cup + 6 tbs
Eggs, 2 nos.
Yoghurt, ¼ cup
[Optional] Cream cheese frosting, as desired
Preparation
- Rinse the oranges and pat dry. Grate the peel to get around 1 tsp of zest. Peel the oranges and cut the segments into small pieces. Blend into a smooth paste and transfer to a saucepan. Add 6 tablespoons of white sugar and stir continuously until it forms a smooth gel-like consistency (approximately ten minutes). Set aside for cooling.
- Sieve the flour by adding baking powder, baking soda, vanilla powder, and salt.
- Mix the almond powder with the flour and set aside.
- Beat butter in a wide bowl until creamy for around two minutes at low speed.
- Add sugar and beat again for two minutes until well combined.
- Add eggs one by one and beat until fluffy. Scrape down the sides of the bowl occasionally.
- If you are using vanilla essence, add it now.
- Add yogurt and beat again for thirty seconds.
- Add ½ cup of orange gel and beat for another 30 seconds.
- Add the dry ingredients to the wet ingredients and fold with a spatula until the flour disappears (do not over mix).
- Fold in orange zest and cranberries.
- Preheat the oven to 170 degrees Celsius.
- Grease a cake tin with oil. Lightly dust with one tablespoon of flour and tap off any excess.
- Transfer batter to the cake tin and tap twice, then bake for 40 to 50 minutes at 170 degrees Celsius.
- Check the cake after 40 minutes by inserting a toothpick in the middle. If it is cooked, the toothpick will be clean. If not, cook for another 10 minutes.
- Cool the cake on a wire rack.
- Decorate with cream cheese frosting and leftover orange gel.
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