Winter has just begun, and here come the oranges—our favourite winter fruit! I started to wonder what would happen if I baked an eggless cake using aromatic spice powder and orange zest. What if I added some freshly squeezed orange juice to the batter? These were the questions on my mind as I considered a new festive cake recipe.
This is truly the season for baking. As my cake was in the oven and the baking time was nearing its end, I could smell the wonderful aroma wafting through the air. My goodness! The fresh scent was captivating. My daughter and husband began asking, “What are you baking?” I just smiled, knowing the baker in me was confident this Orange Fruit Cake would be a winner.
When the cake finally came out, it turned out great! The flavors of orange and spices, along with the bits of orange-soaked dried fruits, really came alive in each slice. The taste was simply amazing. I can’t wait to bake this cake again soon, and I hope you enjoy making it too! Don’t forget to share your experience with me if you’re trying this recipe. 🙂
Eggless Orange Fruit Cake
Eggless Orange Fruit Cake made with fresh orange zest & juice, a homemade spice-mix, and dry fruits. Easy to make, feel the burst of flavours on every bite.
Ingredients
- 1 cup- All-purpose flour/Maida
- ½ cup- Caster sugar/White powdered sugar
- ¼ tsp- Salt
- ¼ cup- Curd/Yogurt
- ¼ tsp- Baking powder
- ½ tsp- Baking soda
- ¼ cup- Vegetable oil/Olive oil
- 6 tbsp + more for soaking the dry fruits and nuts- Fresh orange juice
- Zest of 1 orange
- 1 tsp- Fruit Cake Spice mix
- 1 small pinch- Dry ginger powder
- 1/3 cup- Dry fruits and nuts of your choice (I used tutti-frutti, raisins, glazed cherries, and cashew nuts)
Instructions
-
Soak the dry fruits and nuts overnight in fresh orange juice. Store them in a non-reactive bowl or container, keep refrigerated. Next day strain them and preserve the orange juice for later use.
-
Preheat the oven to 180 Degrees C. Prepare a 6” cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
-
In a bowl mix all-purpose flour, fruit cake spice mix, and salt. Mix well, and keep aside.
-
In a separate bowl mix yogurt, sugar, baking powder, and baking soda, wait for 2-3 minutes. The mixture will become a little frothy.
-
Now add oil, whisk well.
-
Add the flour mixture into this in 3 batches. And keep mixing.
-
Now add 6 tbsp orange juice and zest, whisk well to form a lump-free mixture.
-
Add the dry fruits and nuts into the batter, fold gently with a spatula.
-
Transfer the batter into the prepared cake pan. Smooth the top with the help of a spatula. Tap cake pan gently on the kitchen counter a couple of times to release the air bubbles.
-
Bake for 28-30 minutes. Do the toothpick test after 25 minutes. Insert a toothpick in the middle of the cake. The cake is ready if the toothpick comes out clean. If not, bake for some more time, and then check again.
-
Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until completely cooled.
-
When cooled slice, serve and enjoy!
-
Keep rest of the cake slices refrigerated in an airtight container, consume within 5 days.
Leave a Reply