Friday, July 20, 2007

Eggless iced orange cake

It's always a pleasure when an eggless cake recipe turns out to be damn near perfect. Even better when it's an orange cake, because I think that the flavour of oranges in cakes and desserts (not to mention the fruit itself) is probably one of the loveliest in the world. I think so, anyway.

So that's why, whenever I come across a new orange cake recipe, I tend to want to try it out, even if I've already found one that works perfectly. There's no such thing as perfection, right? There's always the possibility of something even better around the corner. (That's a disastrous attitude for marriage and relationships, leading to much hokery-pokery, but definitely a positive trait when it comes to cookery!)

When it comes to icing this cake, take a tip from me and DONT BE IMPATIENT! Wait for the cake to cool completely. Make sure you dont add too much orange juice (or Grand Marnier, if you're using it) to the icing and make it runny. WAIT for the icing to set before you cut the cake - putting the cake in the refrigerator for 30 minutes is worth it.

If you look at the photos I've taken, you will most likely notice that I didnt follow a WORD of my own advice, although I should have known better. I was too impatient to wait for the cake to cool completely. I added too much orange juice and didnt bother to rectify it with more icing sugar. I most certainly didnt wait for the icing to set before I cut the cake - which is why you see the icing runnels on the cut side of the cake... not the best effect. Luckily, the cake tasted absolutely gorgeous - moist without being heavy and oh SO orangey!

Anyway. Those who cant do, teach. Those who cant teach, preach. So... do as I say, folks, not as I do! :)

Recipe for:
Eggless iced orange cake




Ingredients:

1-1/2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1 cup fresh squeezed orange juice (with pulp, no problem)



1/3 cup sunflower oil
2 tbsp grated orange peel/zest
1/2 cup golden sultanas

For the icing (mix together to make a thick pourable icing)



3 cups superfine (icing sugar)
2 tbsp (or as required) orange juice or Grand Marnier
1 drop deep orange food colouring (optional)
1/2 tsp orange zest

Method:

1. Grease an 8" round cake pan. Preheat oven to 180C.

2. In a medium bowl, stir together the flour, sugar, baking soda and baking powder until well mixed.

3. Add the oil and orange zest.



4. Then pour in the orange juice.



5. Stir just enough to combine the ingredients without beating - dont overstir - and immediately pour into the prepared baking pan.



6. Bake for 40-45 minutes or till the cake tests done and is golden brown on top.



7. Cool completely before pouring the icing over the top of the cake. Let it drip down the side in runnels.



If the icing seems a bit soft, put the cake in the fridge for 30 minutes before cutting.

21 comments:

bhags said...

this cake seems out of the world...just amazing

Sharmi said...

I would love to get eggless cake recipes. this is a nice one. thanks for the stepwise pics. you have great recipes.

Anonymous said...

Please tell me you are realllllly slim and also the secret ingredient for it. I see your recipes - cakes upon cakes upon cakes and go right into my kitchen and bake them. As I eat them I begin to feel guilty about all the fat and carbs and sugar that are entering my system - they taste wonderful, but I fear the worst......

anusharaji said...

wow
that was one beautiful brownyyyyyyyy orangyyyyyy cake
i luv it doesnt have eggs
vl read the recipe now ;)

bee said...

i beg to differ. one can never have enough grand marnier. :-D

shammi said...

Bhags, Sharmi: Thanks! :)

Anon: Never said I was reallllllly slim or even slim, sorry! Besides, I dont have a sweet tooth really, so I mostly bake for the fun of baking - others eat my cakes, not me :)

Anusharaji: The recipe is really simple!

Bee: Actually I agree :)

sra said...

Hey, where'd my comment go? Entertaining writing as usual, and never have seen such pretty orange icing.

SeeC said...

You have an excellent collection of recipes.
Lovely pictures.

Priyanka said...

An eggless orange cake...... thats too good. am bookmarking the recipe. thanks for sharing.

Raaga said...

I am going to make this as soon as the cake I made on Saturday is finished. This looks lovely and I have to have to try it.

Shyam said...

Sra, Seec, Priyanka, Raaga: Thanks, ladies! :) Those of you going to try the recipe, happy baking!

Raaga said...

:-)

I noticed you have a blog on embroidery... but found nothing there. But I thought this may interest you.

http://onlineraga.blogspot.com/2007/04/cross-my-heart.html

Vcuisine said...

All eggless items are on my to do list. This cake is tempting. Love your writeup. Very nice. Thanks for dropping by. Viji

Hima said...

I love all your eggless versions. They are so adorable and mouthwatering. Thanks for sharing.

Terri said...

Tried it (without the icing) and would highly recommend it.

Sheila said...

Hi, can I leave out the sultanas as I don't like fruits in my cake. Do I need to add something else as a replacement? Thank you for the nice eggless cake recipes.

Shyam said...

Vcuisine, Hima, Terri: Thank you one and all :)

Sheila: Of course you can leave out the sultanas! You dont have to add anything else as replacement if you dont want to.

vatsala said...

Hi
I've few questions regarding this recipe. Can i use canola oil instead of sunflower oil and about granual shugar, is the same which we get normaly in USA?

Shyam said...

Hi Vatsala, I guess it's ok to use canola, as long as it's not a strong-tasting or smelling oil. (I dont use it because we dont get it in the UK, that I know of). Granulated sugar is regular sugar, the same as you get in the US. Good luck making the cake! :)

Love Baking Eggless said...

Do you never flour your cake pan after greasing? Does the cake come out of the pan easily?

Love Baking Eggless said...

Made it without icing and sultan. Everybody loved it.
Thank you for the recipe.
I did grease and flour the pan, still it stuck to the pan in the center. Any suggestions?
Thanks again.