My sweet tooth began at an early age. I remember growing up, eating this cake which mom made so often during my school days. She always used to make it with butter but here, I have substituted it with oil for obvious health reasons. Nevertheless, this cake bursts with citrus flavours and tastes just delicious.
Yields 2 loaves
Ingredients:
All purpose flour – 2 1/2 cups
Eggs – 4 large
Baking powder – 2 1/2 tsp
Sunflower or Canola oil – 1 cup
Freshly squeezed orange juice – 1 1/4 cups
Granulated sugar – 1 1/2 cups
Orange zest of 3 oranges
Vanilla essence – 1 tsp
Preparation:
Preheat oven to 350 degree F or 180 degree C. Grease two loaf pans (8 1/2 inch x 4 1/2 inch pans).
In a mixing bowl, whisk flour and baking powder and keep aside.
In another medium mixing bowl, whisk together eggs and sugar on high speed using a hand held electric mixer for 3 -4 minutes until they become fluffy. Then, reduce the speed to low and keep adding oil slowly until well combined. Now add the orange juice, orange zest and vanilla extract and keep whisking until it is well combined.
Next, add the flour slowly keeping the speed of the beater on low or use a spatula to mix it well. Do not overmix it as the cake may fall flat while baking.
Then, pour the batter into the two pans for 45-50 minutes until a toothpick inserted into it comes out clean. Remove the cake from the oven and let it cool completely.
Dust it with powdered sugar and serve.
Note: I always used to grate the oranges to take the zest but a tip from my friend Cini was a great time saver. She asked me to peel the orange skins using a peeler and chop it fine with a knife or grind it once in the mixer to a coarse texture. Try and let me know if this works for you too.
Meal Haven 