Eggless Orange and Yogurt cake is a very simple and easy to bake cake. I have used fresh orange juice along with orange zest for the flavoring and have omitted any artificial colouring or flavoring for this cake.
|"Eggless Orange N Yogurt Cake"|
The cake was soft and moist and the flavors of orange is just refreshing, the best thing is while you bake this cake the whole house is filled with the aroma of orange and if you love oranges its just hard to resist.
Here is the simple and easy to follow recipe for Eggless Orange and Yogurt cake.
All Purpose flour / Maida - 2 cups
Granulated Sugar - 1 cup
Baking powder - 1 teaspoon
Baking Soda - 1 teaspoon
Salt - 1/4 th teaspoon
Flax Meal - 1 tablespoon
Oranges - 2 medium size
Yogurt / Dahi -1/4th cup
Vegetable Oil - 1/2 cups (I used Sunflower oil)
Water - 3 tablespoon
Milk - 2-3 tablespoons (optional)
Pre heat oven to 185°C / 365°F. Grease a 9 inch round cake tin with oil or a non stick cooking spray, dust with flour and keep aside.
Mix the flax meal with 3 tablespoons of water in a bowl and let it rest. By the time you are done with the other steps the flax meal and water mixture will form a pouring gel like consistency and would be ready to use.
Using a cheese grater,grate the zest from the oranges, avoid getting the white part of the peal as it has a bitter unpleasant taste.
After you have removed the zest of the oranges, cut it into half, discard the seeds if any and squeeze the juice. I got approximately 3/4th cup of juice from 2 oranges.
Add baking powder, baking soda and salt to the all purpose flour, mix well and pass it through a sieve ensuring that all are mixed well. Add granulated sugar to the sieved flour mixture, mixwell and keep aside until we prepare the wet ingredients.
To prepare the wet ingredient mix, place the cooking oil in a large mixing bowl along with yogurt, flax meal and water mixture, orange juice and orange zest, mix well. (I used a regular wired whisk to blend the wet ingredients however you could use a hand held mixer or stand mixer to do the same.)
Once the wet mix is ready add the dry ingredients mix around a little at a time and mix well.
Keep scraping the sides and continue until all the flour has been mixed.
Once all the flour has been incorporated and at this stage if you feel that the batter is thick then add some milk or orange juice 1 table spoon at a time and mix well until you get the desired consistency. (In my case I have added approximately 3 tablespoons of milk as I ran out of orange juice) Once the batter is ready transfer it to the prepared cake tin, tap it on the kitchen table to get rid of any large air bubbles.
Bake in pre- heated oven for 35-40 minutes, or until a cake tester comes out clean. I usually use a toothpick for this purpose.
Once the cake is done remove it from the oven, let it cool on a rack for 15- 20 minutes before removing from the cake tin.
I have used freshly squeezed orange juice and using a wooden hand held juice extractor so some amount of orange pulp also came along which I used as it is without straining. However you could use a store brought orange juice, in that case please adjust the sugar accordingly as most juices off the shelf contain added sugar.
Also I have used Sunflower oil for this cake but you could replace it with canola oil or any other oil which don't have a dominant smell.
My cake was ready in 40 minutes but this time may vary depending on the make. I suggest after 35 minutes of baking you check the cake with a tester and accordingly bake further.
Once the batter for the cake was done I felt it was a bit tight so I added milk but you could always add orange juice.
By any chance if you don't want to use flax meal then just replace it with yogurt.