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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Eggless wholewheat marble cake 

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I am sure you guys have known by now that I love baking. We are cake lovers especially plain tea time cakes. And since I bake very often, I prefer using wholewheat flour and bake without eggs. My in laws are vegetarians and they expect me not to cook any meat or eggs. Since my husband is an eggetarian, we do have eggs on a regular basis but have seperate utensils to cook eggs. Those utensils are kept and washed seperately. I know this sounds weird but this is what my in laws asked me to do. It is quite painful but I have been managing it well from past three years. By the way, I used to cook awesome chicken before I got married. Every sunday was a chicken day. Things are so so different now, na khana aur na banana.

So about this cake now. Marble cake basically is a combination of vanilla and chocolate flavor. I have baked this one a lot of time using all purpose flour and sometimes with wheat flour. The recipe calls for milkmaid or milk powder. I personally prefer using milk powder over milkmaid. The cake is very delicate so slice it only after it cools down completely. The final batter turns out to be a little thick if using wholewheat flour. You can increase the quantity of milk to get the desired consistency.  I have explained the recipe step wise. Follow it, you will get a perfect cake. Sharing an old picture of marble cake below which was baked using all purpose flour.

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Ingredients:

1 1/4 cup wholewheat flour
1 tsp baking powder
1/2 baking soda
3 tbsp milk powder/condensed milk
3/4 cup sugar
1/2 cup butter
1 cup milk
2 tbsp cocoa powder
2 tbsp hot water
1 tsp vanilla essence

Method:

Step 1: Mix together hot water and cocoa powder. Keep it aside and let it cool. By the time the final batter gets ready, the mixture will cool down.

Step 2: Sieve together flour, baking soda, baking powder and milk powder (if using) and keep aside.

Step 3: Beat together butter and powdered sugar till light and fluffy. If using condensed milk, add it now and beat it.

Step 4: Now the mixing part. To the butter sugar, start adding milk and flour. 1st add milk, mix and than add flour. For a lump free batter, add little batter at a time and mix. Remember not to OVER MIX the batter or you will have a very very dense cake.

Step 5: Once the batter is ready, take out 1/4 cup batter and add it to the cocoa powder mixture. Combine it nicely.

Step 6: To the plain batter, add a tsp of vanilla essence and fold nicely.

Step 7: At last, pour all the vanilla batter to a greased baking tray. On the top, pour the cocoa batter. Insert a toothpick or a folk into the batter (it should touch the bottom of the pan) and move it round and round from one side of the pan to the other so that the chocolate batter spreads nicely. For a better understanding, refer to the picture below. Don’t over do the swirls or all the chocolate batter will move to the bottom.

Step 8: At last bake in a preheated oven at 180 degrees for 35 minutes or till the toothpick comes out clean.

** All the ovens are different so time and temperature may vary **

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Recipe source: CookWithSmile.
Feel free to ask any questions. Go ahead and bake this cake. Share your feedback along with a picture on my Facebook page PicUrFood
. I would love to hear from you 🙂

Wholewheat coffee cookies

1These cookies were on my list from a long time. Saw it here sometime back and was desperate to try these. After I came back from new york, I tried my hands on wholewheat cookies which came out really well (will post the recipe soon). This is my second attempt wholewheat cookies and this time also they didn’t disappoint me. Probably I am going to make all my cookies using wholewheat flour now :mrgreen: The aroma of coffee is so amazing 😍 I am absolutely in love with these. The crispiness and the flavor of coffee, absolutely perfect. The recipe is quite similar to the butter cookies I bake and equally easy. Took me just 30 minutes from arranging things to baking them. Lets check out the recipe now.

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Ingredients:

1 cup wholewheat flour (I used Pillsbury)
1/4 cup sugar
1/4 butter (I used Amul)
1/4 tsp baking powder
1 tbsp coffee dissolved in 2 tbsp of hot water (I used Nescafe)

Method:

Powder the sugar in the grinder. Cream sugar and butter. Add coffee mixture to it. Beat again. Start adding sieved flour and baking powder slowly and mix with a spatula. Make a soft dough and Divide the dough equally in lemon sized balls. Give it the desired shape, put them in a greased tray leaving a little space in between the cookies and bake in a preheated oven for 18 minutes at 180 degrees.

Notes:

* Make sure the coffee mixture has cooled down before you add it to the butter-sugar mix.

* The dough is really easy to work with. So it will be really easy to give them the shape you like.

* You can use Maida/all purpose flour as well. Just reduce the quantity of water to 1 tbsp, if using maida.

* Wholewheat flour cookies takes a little extra time to bake. Mine took 18 minutes.

* All ovens are different so temperature and time may vary. Please keep an eye on your cookies when you bake them. Take out the cookies when it starts to turn brown from the sides.

Please do try them out and share your feedback along with a picture on my Facebook page ☺

 

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 ☺