Eggless Orange Fruit Cake

Eggless Orange Fruit Cake made with fresh orange zest & juice, a homemade spice mix, and dry fruits. Easy to make—feel the burst of flavours in every bite.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 persons

Ingredients

• 1 cup All-purpose flour (Maida)

• ½ cup Caster sugar / White powdered sugar

• ¼ tsp Salt

• ¼ cup Yogurt

• ¼ tsp Baking powder

• ½ tsp Baking soda

• ¼ cup Purti Refined Palmolein Oil

• 6 tbsp fresh orange juice (plus more for soaking dry fruits and nuts)

• Zest of 1 orange

• 1 tsp Fruit cake spice mix

• 1 small pinch Dry ginger powder

• 1/3 cup Dry fruits and nuts of your choice (tutti-frutti, raisins, glazed cherries, and cashew nuts)

Instructions

1. Soak the dry fruits and nuts overnight in fresh orange juice. Store them in a non-reactive bowl or container and refrigerate. The next day, strain them and preserve the orange juice for later use.

2. Preheat the oven to 180°C. Prepare a 6-inch cake pan by greasing it with oil and placing baking paper at the bottom.

3. In a bowl, mix all-purpose flour, fruit cake spice mix, and salt. Set aside.

4. In a separate bowl, mix yogurt, sugar, baking powder, and baking soda. Wait for 2–3 minutes until the mixture becomes slightly frothy.

5. Now add Purti Refined Palmolein Oil and whisk well.

6. Add the flour mixture in three batches and keep mixing.

7. Add 6 tbsp orange juice and zest. Whisk well to form a lump-free batter.

8. Add the soaked dry fruits and nuts into the batter and fold gently with a spatula.

9. Transfer the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the kitchen counter to release air bubbles.

10. Bake for 28–30 minutes. Do the toothpick test after 25 minutes. If it comes out clean, the cake is ready.

11. Cool the cake in the pan for 10 minutes, then run a knife around the edges and carefully remove it. Turn onto a cooling rack and let it cool completely.

Once cooled, slice, serve, and enjoy!