Eggless orange fruit cake with purti refined palmolein oil
January 5, 2024

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 on 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 + more for soaking the dry fruits and nuts- Fresh orange juice
- – 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 (we used 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, keep refrigerated. Next day strain them and preserve the orange juice for later use.
- 2. Preheat the oven to 180 Degrees C. Prepare a 6” cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
- 3. In a bowl mix all-purpose flour, fruit cake spice mix, and salt. Mix well, and keep aside.
- 4. In a separate bowl mix yogurt, sugar, baking powder, and baking soda, wait for 2-3 minutes. The mixture will become a little frothy.
- 5. Now add Purti refined palmolein oil , whisk well.
- 6. Add the flour mixture into this in 3 batches. And keep mixing.
- 7. Now add 6 tbsp orange juice and zest, whisk well to form a lump-free mixture.
- 8. Add the dry fruits and nuts into the batter, fold gently with a spatula.
- 9. Transfer the batter into the prepared cake pan. Smooth the top with the help of a spatula. Tap cake pan gently on the kitchen counter a couple of times to release the air bubbles.
- 10. Bake for 28-30 minutes. Do the toothpick test after 25 minutes. Insert a toothpick in the middle of the cake. The cake is ready if the toothpick comes out clean. If not, bake for some more time, and then check again.
- 11. Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until completely cooled.
When cooled slice, serve and enjoy!
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