An Orangey Orange Cake for Mothers Day!

IMG_6793My favourite kind of cake is the just-right amount of moist, English style tea cake. No frosting please.
My favourite flavour in cakes and bakes is citrus. Love the tang that goes right along with the sweetness, makes it pop really!
I had been pining for such a slice forever. Experimented a fair bit, but the resultant bakes didn’t hit the right notes. Till I found this recipe on Suma Rowjee’s wonderful blog Cakes and More.What a simple recipe! And flawless!!
Even a nervous baker like me got it right the very first time. It simply is, mix wet, mix dry, mix wet and dry and bake.  This recipe of yours made my day Suma! Cannot thank you enough 😀

I drizzled it with orange syrup and topped it with candied orange peel. Coz there’s no such thing as too much orange 😉
Ah! An Orangey Orange Cake ❤
Makes one 8-inch round cake

For the Cake
1 cup all purpose flour/Maida, sifted
1/2 cup plus 2 tablespoons powdered sugar
1/2 tsp baking powder
1/8 tsp baking soda
Pinch of salt
1/2 cup yogurt/ dahi
1/4 cup vegetable oil
2 tbsp grated orange zest (The recipe calls for 1 tbsp. I wanted mine real orangey and zesty so used 2)
1 tbsp orange juice
1 large egg
1/2 teaspoon pure vanilla extract

Preheat oven to 180C.
Grease and line an 8-inch round cake pan
1Sift together the dry ingredients- flour, sugar, baking powder, baking soda and salt.3Whisk together the wet ingredients- yogurt, oil, orange zest and juice, egg, and vanilla in another bowl.

5Fold in the wet mixture into the flour mixture and mix.
67Pour into the prepared pan.
8Bake for 30-35 minutes. Check for doneness with a toothpick after 30 minutes.
9Cool in pan for about 5 minutes and then remove to a wire rack and cool completely.
Make holes all over the cake with a thin wooden skewer and pour the syrup. Spread it all over the surface and sides with a brush
Top generously  with candied orange peel and serve.

For the candied orange peel and Orange Syrup

(Recipe adapted from here)

Peel two oranges and scrape off the pith (the white part on the inside) as much as you can; else the candied peel gets bitter.
Cut the peel into thin long strips.
Boil 2 cups of water. Drop in the peel and boil for 5-6 minutes. Drain.
Boil ¾ cup of sugar with a cup of water and add in the sliced peel. Keep boiling till the peel is cooked.  When done the peel starts looking shiny and translucent.
Drain the syrup and use the candied peel to top the cake.
I had about ¼ cup of syrup left. I suggest the best way to use it is, to make orange syrup to drizzle the cake.

For the orange syrup
The ¼ cup of leftover syrup needed half a cup of fresh orange juice to balance the sweetness.
The orange syrup can be stored in the refrigerator in an air tight container for up to ten days. It tends to thicken, so dilute a little and warm up before using.

If you need a recipe only for the syrup
Boil together equal amount of fresh orange juice and sugar for about 4-5 minutes. Say about half a cup of each. Add a few drops of lemon juice. Cool and use it to drizzle over the cake.

The syrup can be used to make an orange Spritzer with some water and soda water. I also used it to substitute orange blossom water when I made the Arabian Semolina Dessert Cake, Basbousa.