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.

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Banana cake

OK I am back after a really long time. Well I went for a 3 months long vacation with my husband and did not bake/cook something nice during that time. We came back a day before yesterday, the house was in a mess but I couldn’t really wait to bake. I wanted to bake something simple since not many ingredients were available at home, so made my favorite and quick banana cake. We both love this cake so I end up baking this more than often. By the way, my kitchen is never a mess when I bake this cake as I prepare the batter in a mixer grinder. Now isn’t that the best thing ever? 😀 Baking acts as a stress buster, but the mess the whole thing creates sure is a nightmare.

So now coming to the ingredients used in the cake, I have tried this cake with both maida and wholewheat flour and they both always turns out perfect. But when using wholewheat flour, you might need to increase the milk amount a little as the batter turns out to be a little thick. Its not necessary though. Totally depends on the quality of flour you are using. I didn’t add extra milk. The batter turns out thick but easy to manage. I always add chocochips to this cake as I love the flavor, you can also add ur choice of dry fruits (walnuts goes well with banana cake). Lets quickly check out the recipe now.

Ingredients:

3/4 cup Maida or Wholewheat flour
2 small bananas
1/4 cup milk
1/4 cup oil
1/3 cup sugar (use 1/2 cup if you prefer more sweet)
a small pinch of salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla essence
1 or 2 tbsp chocolate chips dusted in flour

Method:

Powder the sugar in a mixer, thn add bananas and blend for a few seconds. Make sure the bananas are pureed well. Add milk, oil and vanilla to it. Blend again for a few seconds. Lastly add sifted flour, baking soda, baking powder and salt. Blend again for a few seconds. Don’t over mix or you get a dense cake. Add some chocochips (if using), mix using a spatula. Pour the batter in a 6 inch greased baking tray and bake in a pre heated oven at 180 degrees for 35 minutes or till the tooth pick comes out clean. Done!!

**The pictures are of wholewheat flour cake updated today on 29-01-2017**

Please do try this out and share your feedback along with a picture. Connect on Facebook for regular updates ::)



Egg-less Mawa Cake

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I generally use toned milk at home. But yesterday doodh (milk) wala dropped two packets of Full cream milk. I kept the milk for boiling and absolutely forgot about it. And after almost an hour, the milk turned half 😀 so just kept it for some more time and made khoya out of it. Now the question was what to make out of it. Being a baker, the first thing that came into my mind is Mawa cake :mrgreen:  Have heard a lot of good reviews about mava cakes but frankly, I have never ever tasted it. So had no clue about the taste but still thought of giving it a try. Did some quick google search and noted a few points. Cardamoms and dry mava were used in almost all the recipes. But I dint have dry mawa. Still gave it a try and the result is a super soft, moist and delicious cake 💗 A super successful experiment.. 💃💃💃

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Ingredients:

1 cup Maida/APF
1/2 cup sugar
3/4 cup fresh khoya/mawa
3 tbsp oil
1/2 tsp cardamom powder
1 tsp Baking powder
1/2 tsp Baking soda
Approx 1/2 cup milk

Method:

Powder the sugar. Keep aside. In a bowl, take mawa. Beat it using a whisked wire or electric beater. Add sugar, beat again for a minute. Add oil and cardamom powder, mix. Start adding sifted maida, baking soda and powder. Mix everything properly with light hands. Add milk if the batter is very thick ( we want a thick yet flowing consistency). Bake for 35 minutes in a preheated oven at 180 degree.

This is how my Khoya looked

This is how my Khoya looked

This is After adding sugar, oil and cardamom to the khoya

This is After adding sugar, oil and cardamom to the khoya

After adding Maida and milk. This is the final consistency.

After adding Maida and milk. This is the final consistency.

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Notes:

* You may need to add more sugar if you like it sweet.

* Quantity of milk may vary depends on the mawa. I used fresh mawa which was not dry at all.

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Malai Cookies

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I am on a Baking spree these days 😁 After my Kesar Pista Biscuits, I tried my hands in these malai cookies which is again a winner 😉 Just 4 ingredients and you are done. It took me 20 minutes to make these and they got finished in no time 😄 These were shared by a lady Soma mukherjee in a food group. The moment I saw it, I knew I was making this. All u need is homemade malai ready (the one we get from boiled milk) and you are good to go ☺ These are perfectly crunchy with a hint of cardamom flavor. Go and give it a try. The results won’t disappoint you 💖

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Ingredients:

1/3 cup Maida
1/3 cup homemade malai (the one we get from boiled milk)
1/3 cup powdered sugar
3 elaichi/cardamom, powdered

Method:

Mix together sugar and malai nicely. Slowly start adding maida and mix nicely. Everything should be well incorporated. Add elaichi and mix well. Take a piping bag, put the mixture inside and in a greased baking tray, pipe the above mixture in shape of cookies. Bake the cookies in a pre heated oven for 10-15 minutes at 180 degree. Once done, take them out. Let them cool down for few minutes and transfer to cooling rack. Oce cooled completely, transfer in a air tight box.

Notes:

* You can use vanilla extract as well instead of cardamom powder.

* Keep 1-2 inches distance between the cookies because the cookies will expand while baking.

* I Baked it for 15 minutes at 180 degrees in Convection mode.

* The temperature differs from oven to oven so Keep an eye on the cookies.

* You can bake them a little more if you don’t get the desired color.

Please do try this out and drop in ur comments. Ur feedback means a lot. Connect on Facebook for regular updates. Also don’t forget to share the picture of the recipe you tried from my blog ☺