Edited to add another recipe of this cake with a mixture of whole wheat, cornmeal and rice flour.
[L-Rice flour cake, Top- AP flour orange cake, Bottom – Gorgeous crisp crust of rice flour cake]
Sorry again for the long interval. I have finally settled down into a new city and settled enough to resume blogging. Hopefully it was the final long break from doing what I so love doing.
After having collected a good bit of orange zest, I wanted to prepare an eggless orange cake since a long time, and finally I found the occasion for it. The hubby wanted to take it to a breakfast potluck and I volunteered ‘poha’ and cake. Saturday morning seemed like a perfect time to get baking. After having gone through several recipes, I zeroed in on Shammi’s orange cake, minus the filling.
I used the Twinings tea bags – Fruit Bliss Infusions instead of the orange juice, so started by brewing a very strong tea with two tea bags in 1/2 cup of water, squeezed the life out of the bags, extracting every bit of flavour from them and let it cool.
Since I was baking after a long time, I decided to do it in a better fashion than the usual hasty way I like to bake, this time sifting the dry ingredients diligently, even at that time I didn’t realize that something was wrong. Finally mixed the dry and wet ingredients, tons of fresh orange zest and the zingy fragrances were already making me dizzy. Finally, I couldn’t resist and I dipped a finger in the batter to taste the yumminess and it hit upon me that this batter is too coarse and powdery in my mouth. In a panic I picked the flour packet to read the label, it said ‘Rice Flour’. By then it was too late to do anything but bung the cake tin into the oven and silently mouth some prayers to goddess Annapoorna that it at least turns out edible. It turned out more than edible, in fact it tasted like a gourmet version of our favourite fried Tambram delicacy ‘Adhirasam’ – orange adhirasam! The crust was crisp as though it had been fried and it tasted fantastic.
Finally when I made the correct version with all purpose flour, we still wanted to reach out for the crunchy orange rice cakes.
I love using these fruity tea brews in cakes, there’s one pack of Vanilla-Blackcurrant that going be used soon! Just 1/4 cup of orange juice, zest and the orange tea made this a fabulously flavourful cake, giving it a big orangey blast that we just loved. The correct version was much appreciated at the potluck 🙂
Here’s Shammi’s recipe with my modifications.
Makes one 8″ round cake
Perfect for tea-time or even breakfast
Time taken – Under one hour