Skip to main content

Orange Cake with Oil ~ 橙子油蛋糕

 


This is a dairy-free orange cake and with so few ingredients, baking this cake is a breeze.  This cake is tender and soft, full of orange flavour, thanks to the orange zest and juice.  Made with oil, this cake is light and you can't wait for seconds.  A perfect dessert to serve after a hearty meal.






Orange Cake with Oil  ~  橙子油蛋糕                   

Ingredients

  • 3 eggs
  • 125 gm caster sugar
  • 150 ml oil
  • 150 ml orange juice
  • 220 gm plain flour
  • 2 tsp baking powder or 10 gm
  • pinch of salt
  • vanilla
  • zest from 1 or 2 oranges
  • Icing sugar for dusting (optional)
Method
  1. In a mixing bowl mix orange zest and sugar with a ball whisk till fully incorporated.
  2. Add in eggs and beat with a handheld whisk till light and creamy.
  3. Add in oil and mix with a spatula till well combined.  Add in orange juice and mix well.
  4. Sift the flour with baking powder and salt onto the egg mixture.  Fold in but do not overmix.
  5. Mixture is of pouring consistency.  Pour the mixture into a parchment lined loaf pan of  4.5 x 8.5 x 2.5 inch.
  6. Bake in a preheated oven @ 180 deg.C for 35 to 40 mins. till golden brown.  Test with a skewer till it comes out clean.  Remove from oven and let cool for a short while before unmoulding onto a wire rack to cool completely.
  7. Dust with icing sugar and sprinkle on some orange zest.

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more