And I’m back!! What’s up everyone? Feels so good to be in touch with all of you again as it has been a while. Only just returned from my mini-break as had gone back home to spend some time with the family. It’s certainly the best break one could ask for as am always spoilt rotten by everyone and get to taste delicious home-cooked food! 🙂 So obviously it took quite an effort today to make my way back into the kitchen and wear the baking gloves again! But it seemed like the best way to get back in the groove again, as I’m pretty homesick right now so needed the distraction!
I’m always at a loss over what to bake after taking a break, as it has to be something that forms an instant connection with the audience again. Usually chocolate does the trick quite well, but thought I’d take a bit of a risk and try something different today. So the recipe I am sharing with you is of Orange Cake. I can already sense some immediate ‘no way, ewww, orange cake?’ responses coming from you, but don’t fall for the name as it’s not a strong orange flavoured cake! It’s actually a delicious, light and moist cake with the perfect hint of orange flavour to tickle your taste buds. This would make a perfect tea-time cake and is very easy and quick to assemble. My only tip for this cake would be to try and avoid boxed orange juice and use freshly squeezed orange juice in the batter instead. Sometimes it is such small things that can make a world of a difference to what you bake! You have to try it at least once to realise why it was worth a share!
Recipe as follows:
All Purpose Flour: 1 cup
Caster Sugar: 1/2 cup + 3 tbsp
Vegetable Oil: 1/4 cup
Orange Zest: 1 tsp
Orange Juice: 1 tbsp
Vanilla Essence: 1/2 tsp
Yogurt: 1/2 cup
Baking Powder: 1/2 tsp
Bicarbonate Soda: 1/8 tsp
Pre-heat your oven at 180 degrees Celsius. Lightly grease an 8″ cake tin.
In a bowl, mix together the dry ingredients ie. All Purpose flour, baking soda, bicarbonate soda, and orange zest. Set aside.
In a separate bowl, mix together the wet ingredients ie. Egg, caster sugar, vegetable oil, vanilla essence, orange juice, and yogurt.
Add the dry ingredients to the wet ingredients bowl, and whisk until all the ingredients are well-combined.
Pour the batter in your greased cake tin and allow to bake for approximately 25 minutes or until a skewer inserted in the centre of the cake comes out clean.
Allow the cake to cool completely before serving.
Congratulations! Your Orange Cake is ready to be served.
For more baked dessert recipes visit the ‘Ready Steady Bake‘ section on The Bakealogue.