- 125 gms self raising flour*
- 125 gms Melted Yellow butter
- 2 eggs
- 100 gms powdered sugar
- 60 ml milk(at room temperature)
- 50 ml freshly squeezed orange juice
- grated zest of one orange
- 250 ml freshly squeezed orange juice
- 100 gms grain sugar
- 2 tsp Orange Zest
Preheat the oven to 180 degree Celsius. Grease and line the base of a bundt pan with oil and flour.
Sieve the flour in a vessel.In another bowl beat eggs on medium speed gradually and now add grain sugar till the mixture turns light and whitish in colour. Beat in the orange juice & orange rind . Now gradually add butter to the mix and keep on beating for one minute.If the batter separates(don't panic) add flour one spoon at a time to the batter and keep on beating till flour is used up.Now add milk and beat well until smooth.
Pour the mixture into a lightly greased bundt pan. Bake in a preheated oven for 25-30 minutes, or until well risen and the cake feels springy when lightly pressed.
Leave to cool in the tin for 15 minutes outside the oven(transfer to a wire wrack).Never leave the cake once its baked in the oven for too long,as it tends to dry up.
FOR THE JUICY ICING:
Pour orange juice and sugar in a small pan and boil on medium flame for 10 minutes or till thick in texture.now add orange zest,and let the liquid reach room temperature.
Transfer the cake to a plate and prick small holes all over the rim of the cake with a tooth pick.Pour the Luke warm orange juicy icing over it and serve.
WHAT IS SELF RAISING FLOUR?
IF WE ADD 1/2 tsp OF BAKING POWDER TO 50 gms OF PLAIN FLOUR(MAIDA) IT BECOMES SELF RAISING FLOUR. THAT IS 150 gms SELF RAISING FLOUR =
150 gms PLAIN FLOUR+1 1/2 tsp of baking powder.
CAN WE USE CANNED ORANGE JUICE IN PLACE OF FRESH ORANGE JUICE?
YES,U CAN USE CANNED ORANGE JUICE BUT THEN ACCORDINGLY THE TASTE WILL CHANGE AND THE QUANTITY OF SUGAR WILL DECREASE.