The weather is amazing today and I think it might rain soon. There is something about rain and my craving for food. I’m not kidding!
When it’s pouring rain, I crave samosa and Indian masala tea. When it’s just cloudy like today, I crave a piece of cake with either green tea or coffee.
It’s about to rain, and here I am sipping my coffee with this light, moist, and scrumptious eggless orange cake.
Many ask me why I don’t decorate my cakes with frosting and glaze. I understand that cakes look better when decorated with colorful frosting, but I’m old fashioned maybe.
Now just to make it more appetizing I dressed up my cake with raspberries and a small leave of mint and I think it looks gorgeous.
Eggless Orange Cake
Serves 12. 102 calories per serving.
1/4 cup or 4 tablespoons yogurt
1/2 teaspoon vanilla
1/4 cup or 4 tablespoons melted butter
6 tablespoons sugar
6 tablespoons milk
1 cup minus one tablespoon or 15 tablespoons all purpose flour
1 tablespoons corn flour
2 pinches of baking soda (or bit less then 1/4 teaspoon)
Pinch of salt
1 teaspoon baking powder
1 teaspoons orange zest
2 tablespoons orange juice
– Preheat oven 180C/350F.
– Sift flour, baking powder, baking soda, corn flour, and salt together. Set aside.
– Beat yogurt, sugar, milk, orange zest, orange juice, butter, and vanilla until sugar dissolves.
– Add the flour and stir gently. Don’t mix more than 10 – 15 seconds.
– Pour the mixture in a greased baking pan. Bake for 40 minutes or until the toothpick inserted in the middle of the cake comes out clean.