📝 Ingredients:
Dry Ingredients:
- 1½ cups (180 g) all-purpose flour (maida)
- 1½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
Wet Ingredients:
- ½ cup (120 ml) fresh orange juice
- ½ cup (100 g) sugar (adjust to taste)
- ⅓ cup (80 ml) oil (neutral, like sunflower or canola)
- 1 tbsp orange zest (grated outer peel – no white part)
- ½ cup (120 g) plain yogurt or curd
- 1 tsp vanilla extract (optional)
👩🍳 Instructions:
- Preheat oven to 180°C (350°F). Grease and flour a cake tin (6 or 7-inch round or loaf pan).
- Sift together flour, baking powder, baking soda, and salt. Set aside.
- In a bowl, whisk orange juice, sugar, oil, orange zest, and yogurt until smooth.
- Add dry ingredients gradually into the wet mixture. Gently fold with a spatula until well combined. Don’t overmix.
- Pour batter into the prepared cake pan. Tap to release air bubbles.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Let it cool completely before removing from the pan.
🍽️ Optional Toppings:
- Dust with powdered sugar
- Drizzle with orange glaze (mix ½ cup icing sugar + 1 tbsp orange juice)
- Top with candied orange peel or nuts
✅ Tips:
- Use fresh orange juice for best flavor.
- Zest only the outer orange layer — the white pith is bitter.
- You can make it eggless (as above) or add 1 egg (reduce yogurt slightly) if preferred.
