Eggless orange cake is made with a whole orange paste without the peels and is light and soft, has an amazing intense flavour.
If you remember my Orange post where I made candied peels, candied slices and paste, then this one is a follow up of the post. I made the cake with the paste and decorated with the slices.
The cake turns out super soft, light with extremely intense orange flavour. The recipe is quite easy to follow. Make sure to remove all the seeds from the orange to avoid bitter taste.
Click on the image below for the to know how to make the candied slices of orange.
When I made the batch of the paste, I have removed the peels and cooked only the oranges. The seeds should be removed to avoid bitterness in the cake. This works with the imported oranges. I am not sure how good the regular oranges would be. To see how to make the paste, please click on the image below.
You just need only one bowl for the whole recipe. First mix all the dry ingredients, then add the liquid ingredients, mix and bake.
I baked it in 8″ round tin, but to get a really good looking cake, it is better to bake in 9″ cake tin. The cake will have enough room to rise and will be really light.
The candied slices become hard after baking, so the cake needs an overnight rest to soften up the slices. Do not rush the slicing process. That way you get to enjoy the soft slices with the cake.
If you love learning from videos, then please check the video recipe in my YouTube channel.
I also made an Eggless Sicilian orange cake where I puree the whole orange including the peels. The taste would be slightly different, but again it is quite intense. I prefer this type of orange cakes than the one that uses the juice. Click on the image below for the recipe.
Eggless Orange Cake with Orange Paste
Ingredients
- 260 g Maida/ All Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 200 g Sugar Powdered
- 300 ml Orange Paste
- 200 ml Milk
- 70 ml Refined Sunflower Oil
- Candied Orange Slice for garnish
Instructions
- Preheat oven to 160C.
- Grease, line and dust a 9” round tin and set aside.
- In a bowl, combine flour, powdered sugar, baking powder and baking soda.
- Add the orange paste, milk and oil and mix to form thick batter.
- Transfer batter to the prepared tin, top with candied orange slices and bake in the preheated oven for 40-45 minutes.
- Allow it to cool in pan on a wire rack.
- Remove the cake, cover with cling film and rest overnight.
- Slice it up and serve.
