Melt-in-the-mouth texture and bright orange flavor is exactly how I will describe this cake. It also has a lovely sugar glaze on top which complements the fruity citrus flavor.
This versatile recipe can be made as a loaf cake, small round cake or cupcakes. The recipe calls for ingredients which are very easily available everywhere. I have used 2 freshly picked juicy ripe mandarin oranges from my backyard for this recipe.
Lets get started to make one the best orange cakes ever!
Notes
1. Using fresh orange zest and freshly squeezed orange juice is a must for this recipe.2. Applying sugar glaze is optional.
3. Use fresh full fat yogurt
4. You can increase the quantity of sugar up to 1 cup if preferred
5. Adding custard powder brings a great texture and taste
6. Adding zest is important as it enhances the flavor and gives the cake a natural tang.
7. To make the zest, grate the fresh orange peel, do not grate the white pith as it is bitter.
8. You can add a few drops of food color(I have not)
Dry Ingredients
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp of vanilla custard powder or corn starch
- Small pinch of salt
Wet Ingredients
- 1/2 cup fresh full fat yogurt ( at room temperature )
- 1/2 cup vegetable oil ( any flavorless oil )
- 3/4 cup regular granulated cane sugar
- 1/4 cup fresh squeezed orange juice
- 1 tsp of fresh orange zest ( that would be zest from almost 2 oranges )
- 1 tsp vanilla extract
Ingredients for sugar glaze
- 1 cup powdered sugar
- 2-3 tbsp of heavy cream or milk
- 1/2 tsp vanilla essence
Procedure
1. Sift all the dry ingredients, and give it a mix.
2. Whisk together yogurt, oil,and sugar for a few minutes till its well combined and creamy
3. Now, add orange zest and orange juice to it. Mix well
4. Add dry ingredients to the prepared wet ingredients. Use cut and fold method to combine and make the batter. ( Do not over mix ).
5. Pour in desired pan (I am using a 7 inch loaf pan) lined with parchment paper and bake at 350 F / 180C on the middle rack of the oven for 35-40 min.
(Depending upon what kind of pan you are using, cook time may differ)
Mine was done in 35 minutes
6. Once cake is baked let it cool completely
7. Once the cake has come to room temperature apply the glaze and refrigerate.
( To make the glaze, mix all the ingredients required for it in a bowl )
8. Chill the cake in the refrigerator for at least 1 hour before slicing ( for clean cut slices ).
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