Orange Cake (wholewheat and eggless)

Baking is on my mind these days. I have done a lot of baking in the last two months especially cakes. I bake almost every weekend and sometimes on weekdays too. My husband is a little moody when it comes to food. Though he doesn’t have a sweet tooth but sometimes out of nowhere he will say ‘kuch meetha khane ka mann kar raha hai’. 😂 And thankfully just like me, he is really fond of simple tea time cakes. And if you have been following my blog, you will notice that I prefer baking with wholewheat flour . And if you also love baking cakes with wholewheat flour than I would highly recommend you to bake this orange cake too. The best part of baking at home is that you can adjust each and every ingredient as per your own preference.

This orange cake is vegan, eggless and butter free yet very soft and moist. Its full of orange flavor and is very light as well. I refrigerate it after baking as it tastes best when cold and I would recommend you to do the same. There is no change in the texture of the cake even after refrigeration. This cake is also fuss free and can be made with ingredients easily available. No rushing to the supermarket before baking this cake provided you have oranges or orange juice available in your pantry. The recipe is very easy to follow so even beginners can bake it.

I bake this cake with tetra pack juices as well when oranges are not in season. They work equally well. Use orange essence instead of orange zest and you are good to go. Orange essence is just optional though. Orange zest itself gives a very good color to the cake but I still replaced 1 tbsp of flour with custard powder (purely optional).

Ingredients:

1 Cup Wholewheat flour
1 Tbsp Custard powder (optional)
1/2 Tsp Baking powder
1/2 Tsp Baking soda
A pinch of salt
1/3 Cup Sugar (powder it in a mixer)
3/4 Cup to 1 cup fresh orange juice
Orange zest from 2 or 3 oranges
1/4 Cup oil

Method:

* Replace 1 tbsp of flour with 1 tbsp of vanilla custard powder (optional).


In a mixing bowl, take powdered sugar and oil. Mix it well (I used my hand blender, the same can be done in a mixer grinder). Add juice to it, blend. Add orange zest, give it a mix. Now add sifted flour, custard powder (see notes) , baking powder, baking soda and salt. Mix until the batter is well combined. Make sure not to over mix or else you get a dense cake. Pour the batter in a greased baking pan (I used a 6″ round tin) and bake in a pre heated oven at 180 degrees for 35 minutes or till the toothpick comes out clean.


Notes:

* 1/3 cup sugar is perfectly fine for us. Increase a tablespoon or two if you wish to make the cake a little more sweet.

 I would love to hear from you. Please do share your feedback along with a picture if you try this recipe or any suggestions on my Facebook page PicUrFood.


Recipe adapted from VegRecipesOfIndia.

Indori Poha

After a long time.. Yes.. I hear these words a lot these days  😀 I was away, not only from blogging, but from social media as well. I received a lot messages from a lot of people asking if I am doing good. Thanks a lot to each and everyone for checking in on me. I am doing really good and everything is fine at my end. Its just that I took a break from blogging and once you take a break, getting back gets really difficult. Its late night and I am here, creating a new post with a hope that I will continue blogging from now on. More than blogging, I missed clicking pictures for my blog. Though I have not been creating new dishes in my kitchen these days but literally feel like clicking the regular food. And there was no better way to make a come back with this humble poha.

I am sure everyone loves poha and has a different way of making them. Poha is a very common breakfast at my place, hmmm, we have it atleast once or twice a week. I prepare this on weekdays basically and there is no specific recipe that I follow. I prepare poha as per the ingredients available. My mom makes poha which is loaded with veggies, without any tadka or masala and is basically sweet. My sister, my brother and everyone I know loves poha made by my mom. My husband is yet to try poha made by her and I am sure he will not like it as he doesn’t have a sweet tooth. So I never follow my moms recipe while making poha.

Coming back to this indori poha, I first heard about it from my friend cum neighbor. Her husband is from Indore and she makes poha the way her husband likes. Though she is not very good at making indori poha, she mentioned that the poha is sweet and is flavored with fennel seeds. My husband dislikes any savory items which has added sugar in it so I was hesitant to try it. I checked a few recipes online and prepared it a few days back for the first time. To my surprise, the poha turned out awesome. My husband loved it to the core. This khatta, meetha, teekha Indori poha is our favourite now. Give it a try and I am sure you will love it too. I made it today also and really thought of updating the recipe on my blog because it is that good. You need to garnish the poha before serving with raw onions and sev. Indori sev is also quite famous but I didn’t have it so used normal haldiram bhujia as topping.

Ingredients:

2 cups Poha
1 Tsp Mustard seeds (raai)
1 Tsp Fennel Seeds (Saunf), slightly crushed
1/4 Tsp Jeera
3/4 Tsp Turmeric powder (Haldi)
1 Tsp Grated ginger
1 Big Onion, chopped
2 to 3 Green chilies, chopped
1/4 Cup Peas ( I used frozen peas but this is totally optional)
1 to 2 Tbsp Sugar
2 Tbsp lemon juice
2 Tbsp Oil
Salt to taste

For garnishing:
Chopped onions
Sev (I use Haldiram bhujia)
Coriander leaves

Method:

Wash the poha, drain all the water and keep aside till they are soft. We don’t want the poha to be mushy so be careful while washing it.

In a pan, heat oil. Add mustard seeds and Jeera. Let them crackcle. Add onions, green chillies, ginger. Mix, add salt, turmeric powder and fennel seeds (make sure to crush the fennels seeds a little before adding). Keep the flame low, let the onion turn soft. Now add sugar, mix and add lemon juice. Immediately, add soaked poha. Very gently mix everything together. Keep the flame low and cover the pan. Cook for 2 to 3 minutes. Switch off the flame. Done!!

Don’t forget to garnish with some chopped onions, coriander leaves and some sev before serving.

** You can’t skip using lemon juice, sugar and chilies in this recipe but can adjust it as per your taste **

 

I would love to hear from you. Please do share your feedback along with a picture or any suggestions on my Facebook page PicUrFood