Hi everyone! Welcome to Little Chef’s Apron! Today we will be making something sweet.
I tried this recipe having no expectations as I didn’t know it would taste this good!
There is a cyclone happening in he Bay of Bengal and it is affecting southern India as well. As much as I enjoyed to see the rain and catch the wind, it had also cost my cake to almost fail! As the winds were immensely strong, the power supply was cut while the cake was baking!
As this was the first time I used Bundt mould, I didn’t want anything to go wrong with it but here it was, sitting in the oven without any heat. But the worst part was that it had only been exposed to heat for 15 minutes.
So if I took it out now, then there were heavy chances of it sinking in the middle. But, sunken cake was still better than no cake! So, I switched on the gas stove and put a huge vessel on it. Added my cake tin in with a stand underneath and covered it with another big vessel. I left it for 10-15 minutes on low flame. I was relieved when the toothpick came out clean and the cake was finally ready to be eaten. This was the hilarious incident with this cake..
2 cups all purpose flour
1 cup curd
¾ cup powdered sugar
2 tsp baking powder
1 tsp baking soda
1/3 cup oil
1 tsp vanilla essence
Fresh juice squeezed out of one orange
Skin of one orange
First, add curd, oil and sugar to a bowl and whisk very well. The sugar should be nicely mixed and then add vanilla.
Place a sieve in the bowl over this mixture. In this, add flour, baking powder and baking soda.
Carefully, sieve the dry ingredients into the wet ingredients.
With a spatula, gently fold in the ingredients together. Make sure you don’t whisk vigorously as it would knock down the air that was earlier incorporated in the wet ingredients.
Squeeze out the juice and add it little by little into the batter. This would almost be ¾ cup orange juice. Also, grate the orange skin of the orange. Make sure you don’t grate the white coloured skin as it would make the whole cake bitter. This is called orange zest.
Grease the Bundt mould with oil and dust with flour. Pour the batter with a ribbon like consistency into the pan. Bake this in a preheated oven at 180 C for 25 -30 minutes or until a toothpick inserted comes out clean.
If you don’t have a Bundt mould, then you can bake it in any cake tin you want. If it is a regular 6 inch tin then the batter would be made from half this recipe.
After it is baked, le tit cool for 15-20 minutes and flip it into the serving plate. I am topping it off with some white chocolate ganache but you can add whatever you want on top.
I hope you guys liked this recipe and do let me know your thoughts in the comments. Send me pictures if you try any of my recipes! Here is the link to my creative writing blog:
Question of the day!
What is your all time favourite fruit? That you can eat or drink in any form?