This Orange Bundt Cake is a healthy and delicious egg-less bake made using fresh oranges. Loaded with bold citrus flavor from orange pulp and zest, this orange cake is moist and soft and makes a wonderful tea-time snack. This orange tea cake is made using whole wheat flour and is egg and butter free. I have replaced the refined sugar free with Jaggery which makes it a guilt-free affair. This refreshing Orange Bundt cake can be easily made at home with a very simple recipe and without any fancy ingredients. This cake tastes good on its own. However you may sprinkle some powdered sugar over it or top it with some glaze if you wish. If you love oranges, then this is perfect bake for you.
Love for Oranges: My family loves citrus fruits be it lemon, sweet lime, oranges or Kinnows. I try to include at least one seasonal citrus fruit in our daily diet, especially at breakfast time. In the last one year we ate a lot of oranges, probably the highest number in our lifetimes, all thanks to Covid 19 pandemic. Needless to mention the immunity boosting properties of this citrus fruit owing to its rich Vitamin C content. Being a rich source of vitamins, folate and calcium, Oranges are a power house of nutrition. I always prefer eating whole fruit or making juice at home over buying store-bought juices that are laden with preservatives , sugar and artificial flavors. The local markets here are flooded with fresh oranges and kinnows and this is the best time to use them to the fullest.
Apart from enjoying the fruit on its own, oranges can be used in various culinary preparations. Orange zest and orange juices add refreshing and bold citrus flavors in cakes and cookies. I use orange zest in my Choco muffins and use orange pulp in muffins. Fresh orange juice can be used to flavor the suji halwa like in this Orange Rava Kesari or to make Poached pears in citrus juices. I use homemade orange juice to soak dry fruits in my Eggless Christmas Fruit Cake. My Kiwi Strawberry Orange Popsicles made using fresh berries and orange juice are a hit with kids and adults alike.
- Whole Wheat flour : You may use whole wheat flour and all purpose flour in 1:1 ratio for a less denser cake. I make my bakes entirely using whole wheat flour as i prefer nutrition over looks and taste. Do doubt the bakes made using all purpose flour are light and those with whole wheat flour are a bit dense. I sometimes add 2-3 tablespoon of cornflour to the whole wheat flour which gives a better texture to my cake.
- Fresh orange pulp: I have used 2 whole oranges and extracted the pulp. You may use fresh orange juice or store bought juice instead. I have not used the juice but used the pulp by simply blending the orange segments in the grinder jar after deseeding them and used it without straining.
- Orange Zest: You can easily get the aromatic zest by grating the top layer of the orange peel using a grater or a vegetable peeler. Avoid taking the inner white part which is bitter in taste.
- Jaggery: I have used organic jaggery powder which dissolves easily in the curd and orange pulp. In case you are planning to use jaggery, grate it before use. Sugar can be used instead of jaggery.
- Curd: I have used plain homemade curd. Make sure it is at room temperature and is not very sour. Store bought plain yogurt may also be used instead.
- Oil: Use any non fragrant cooking oil like sunflower oil or olive oil.
- Baking Powder / Baking Soda : Use fresh baking soda and baking powder for best results. Always check the expiry date before adding it in any bake.
- Salt : A pinch of salt.
- Nuts :You can keep the cake plain but i always add some chopped nuts for the bite. I have used almonds and cashews here.
- This orange bundt cake tastes good on its own. Serve it as a healthy tea-time snack , pack it in the lunch box or simply enjoy it just to satisfy the sweet cravings.
- You may sprinkle some powdered sugar or top the cake with glaze if you wish to.
- The cake remains good at room temperature for a day or two when kept in an air-tight container.
- Upon refrigeration, the shelf life of cake can be increased by a couple of days
- .provided it lasts until then. Mine gets over within two days every time i bake it.
- Egg-less, Butter-less bake
- Refined flour and refined sugar free
- Kid friendly
- Vegetarian Bake
- Fresh fruit cake
- Healthy Tea cake
- Delightful snack and dessert
- Saatvik / Jain Recipe
- 1 cup whole wheat flour
- 2-3 tablespoon cornflour (optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 2 large oranges for the pulp ( use 1 cup orange juice if using ready made)
- 1 teaspoon orange zest
- 1/4 cup neutral cooking oil
- 1/2 cup jaggery powder
- 1/2 cup curd / yogurt
- 1/4 cup chopped nuts of your choice (optional)
- You may use whole wheat flour and all purpose flour in 1:1 ratio for a less denser cake. Addition of cornflour is optional, but it gives a good texture to the cake.
- I have used 2 whole oranges and extracted the pulp. You may use fresh orange juice or store bought juice instead.
- You can easily get the aromatic zest by grating the top layer of the orange peel using a grater or a vegetable peeler. Avoid taking the inner white part which is bitter in taste. In case you do not have oranges and use ready made juice, add vanilla extract instead of zest.
- I have used organic jaggery powder which dissolves easily in the curd and orange pulp. In case you are planning to use jaggery, grate it before use. Sugar can be used instead of jaggery.
- This orange bundt cake tastes good on its own. However, You may sprinkle some powdered sugar or top the cake with glaze if you wish to.
Orange bundt cake looks awesome. Loved the use of whole wheat flour, jaggery and fresh orange pulp in the cake. A super healthy and delicious treat.
ReplyDeleteLovely flavours here Poonam. Orange bundt cake looks awesome. I do want to make this one now.
ReplyDeleteOrange Bundt cake looks delectable. I too love citrus cakes. Your orange cake is a wonderful treat for all citrus cake lovers like me. Beautifully explained.
ReplyDeleteOrange Bundt cake looks so appealing to eyes, must be the same for taste buds too. So perfectly baked nice moist cake with healthy ingredients.
ReplyDelete