Hills have received the first snowfall of the season. It is chilly in the foothills. Weather has a profound influence on our dietary preferences. The batch of oranges that we got from the hills was sitting in the basket, ignored. With the Sun hiding behind the clouds and mercury dipping, no one was keen to have oranges. They had to be used in some recipe as they had shriveled and were almost on the verge of rotting. I had bookmarked a recipe – LIME BUTTERMILK POUND CAKE from the blog Passionate About Baking. With so many oranges to be used, this was the right time to try out this cake. I made some changes in the original recipe, salvaged the oranges and the family enjoyed WHOLE WHEAT ORANGE YOGURT CAKE.
I used whole wheat flour instead of all purpose flour, orange juice in place of lime juice and yogurt in place of buttermilk.
Whole wheat makes cake a little dense. But the cake tastes great and is high on nutrition!
The Black Beauty! snapshot of a butterfly in our garden.
Ingredient
Cake
1 ¼ cups whole wheat flour (atta)
1 cup powdered sugar
100 Gms (½ cup butter) at room temperature
2 eggs
½ cup curd
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Juice of 1 ½ orange
Zest of an orange
1 teaspoon vanilla essence
Glaze
½ cup sugar
Juice or two oranges
Method
Cream together butter and sugar. Add yolks, vanilla essence, orange juice, zest and mix well. Beat white of the eggs till stiff and add to this mixture. Sieve whole wheat flour with salt, baking powder and baking soda two times. Beat curd lightly till smooth. Add the flour to butter sugar mixture in three parts adding curd every time while mixing.
Grease and line a 6 inch round cake tin. Bake in a pre heated oven at 170 degrees C for 50 to 55 minutes or till the top of the cake turns golden and the skewer inserted in the middle comes out clean. Remove from the oven and remove from the tin after 10 minutes. Transfer the cake to the rack. Meanwhile prepare the glaze…
Glaze
Heat sugar and orange juice in a thick bottom vessel stirring continuously till sugar dissolves. When still warm, pierce the top of the cake with a fork or a skewer and pour the glaze on top of the cake.
Cool the cake completely before slicing.
That looks just beautiful, and wholewheat with orange calls my name. How lucky you are to live in such a beautiful place. Oranges from the hills, the first snowfall... wow! Thank you for baking from my blog.
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Hi Namita, whenever I make cakes with whole wheat flour , they come out flawless but after 5-6 hours the top of the cake loses it crust and it becomes all wet and sticky......can you figure out why. Even after the cakes are fully done and the crust crisp.......after a few hours the cake becomes soft and moist which is good but the crust becomes wet
ReplyDeleteHello Jyoti,
ReplyDeleteDo all the cakes that you bake with whole wheat flour turn moist and later sticky? I my case, the crust becomes really soft and sticks to knife while slicing. This happens with me more when I bake whole wheat cakes without eggs.
I will try to find out why this happens and get back to you. Love and happy baking!
Hi Namita,
ReplyDeleteI bake only eggless whole wheat cakes
Hi, can you tell me the exact amount, in cups, of orange juice to be added to the batter?
ReplyDeleteHello Lina, 1 1/2 orange gives around 3/4 to 1 cup orange juice. You may adjust the quantity of juice according to the consistency of batter also. Batter should be of pourable consistency. I have used whole wheat flour so I needed more juice. Happy Baking Lina!
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DeleteThank you, hoping to try out some of your delicious whole wheat flour cakes.
DeleteHello Binu, You may use yoghurt in place of eggs. But I would recommend that you have a look at other egg less Orange Cake recipes in my blog. They are tried and tested. Happy Baking!
ReplyDeleteHi Namita can we use brown sugar instead of white sugar?
ReplyDeleteHello! yes, that would be really very healthy.
Delete