Delicious orange loaf made with fresh orange juice, orange zest and oil taste similar to pound cake without butter.
My daughter likes fresh orange juice, which is freshly squeezed. In our old house we have a juicy orange tree it gives lots of sweet oranges for several months in a year, and as we moved to new house we are missing or fresh oranges. So nowadays we buy oranges from the Sam’s club where they sell freshly squeezed orange juice. You can see them squeezing the oranges right in front of you. If I can’t go there I buy fresh oranges from my local grocery store. This week I decided to make this orange loaf with them.
If you like orange pound cake, then you will like this one too. It taste similar to pound cake, but the best thing is that it is without any butter yes it is made with oil, fresh orange juice and generous amount of orange zest. This recipe is from Traditional Jewish Baking: Retro Recipes Your Grandma Would Make… If She Had a Mixer by Carine Goren which I borrowed from the library. This book has a few good recipes that I would love to try, and this orange loaf is one of them. Original recipe requires a Bundt pan; but I made it into loaf. If you want you can make it in your Bundt pan. I have made an orange yogurt cakeorange ginger yogurt cake earlier. If you buy the book go with metric measurements for the recipes as the baking soda’s imperial measurement is off.
I shared half of the loaf with my friend as finishing the entire loaf in my home is nearly impossible; my kids won’t take a look at it as it has no chocolate and my hubby is worried about sugar. I know oil make the cake moist; and in order prevent the cake from drying; when it comes out the oven I brush it with fresh orange juice. Great thing is that it is just orange juice and does not contain any orange syrup. If you want you can dust it with powdered sugar which I didn’t, make this cake to go with coffee or tea. If you like orange then don’t miss this cake.
Grab these ingredients to make this delicious cake. For making this Cake you need only few ingreidents and steps.
First mix dry ingredients ( Flour and baking powder ) , then wet ingredients eggs, oil, orange juice, sugar and orange zest.
Mix dry ingredients into wet ingredients. Then bake at 325F for 40 minutes
Key is that you need to brush them with orange juice once it is comes of out the oven.
- 1 ½ cups (300g) granulated sugar
- 4 eggs
- 1 cup (240ml) canola oil
- Zesty of 2 oranges
- 1 cup (240ml) orange juice
- 2 ½ cups (350g) all purpose flour
- 2 ½ teaspoon (10g) baking powder
- For finishing the cake
- ½ cup (120ml) orange juice
- Powdered sugar 2 tablespoon/20g
- Preheat oven to 325⁰F/160⁰Grease a 9x 5 inch loaf pan and 5x4 inch loaf pan. Sprinkle with granulated sugar to prevent sticking to the sides.
- In a bowl, whisk together, eggs, granulated sugar, oil, orange zest and orange juice until incorporated.
- In another bowl mix flour, baking powder and mix well then add this dry ingredients to wet mixture until combined.
- Pour the batter into the prepared pan and bake for 40 minutes or until the cake is golden in color and tooth picks comes out clean when it is inserted.
- To finish the cake brush with orange juice, this will keep the cake moist, then dust with powdered sugar if you want, I didn’t.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.