Skip to main content

Zesty Citrus Cake

The moist and spongy cake made with fresh orange and lemon. 

Ingredients

For Cake

  • Orange Juice - 120 ml
  • Lemon Juice - 50 ml
  • Vegetable Oil - 100 ml
  • Orange Zest - 1 tsp
  • Lemon Zest - 1 tsp
  • Egg - 3 medium size
  • Sugar - 1 cup
  • All-purpose Flour - 1.5 cups
  • Corn Flour - 1/2 cup
  • Baking Powder - 1 tsp
  • Baking Soda - 1/4 tsp
  • Salt - a pinch

For Icing

  • Orange Juice - 1/4 cup
  • Lemon Juice - 1/4 cup
  • Corn Flour - 2 tsp
  • Castor Sugar - 5 tbsp
  • Whipping Cream - 300 ml
  • Orange Zest - 1 tsp
  • Lemon Zest - 1 tsp

Preparation Method

Cake

  1. Grease a 9 inch cake tin with butter and dust with flour and keep aside.
  2. Pre-heat the oven at 180 degree C for 10 mins:
  3. Sieve together all-purpose flour, corn flour, baking powder, baking soda, and salt; keep aside.
  4. Add eggs to a large dry glass bowl and whisk till it become creamy (you can use electric beater or whisk. I used whisk).
  5. Add sugar and whisk till sugar dissolve completely.
  6. Add orange juice, lemon juice, oil and whisk till it become smooth.
  7. Gradually add the dry ingredients and combine with the help of spatula by cut-and-fold method.
  8. Add lemon zest and orange zest; mix well. 
  9. Pour the batter to the prepared cake tin, tap 2-3 times to remove the air bubbles.
  10. Bake in the preheated oven for 30-35 mins at 180 degree C. (After 30 mins: insert a tooth pick to the center of the cake and check, if it comes out clean the cake is ready; otherwise bake for another 5-10 mins:)
  11. Take out the cake from oven and allow to cool down for 10 mins:. Then remove from the cake tin and keep in a wire rack to cool down completely.

Icing

  1. Pour lemon juice and orange juice to a sauce pan, add corn flour and combine well without any lumps.
  2. Add 2 tbsp sugar and boil stirring continuously till it become thick.
  3. Remove from flame and keep aside to cool down. Refrigerate the mixture for 1 hour.
  4. Transfer the whipping cream to a large chilled glass bowl, gradually add 3 tbsp sugar and beat till stiff peaks formed.
  5. Beat the refrigerated orange juice-lemon juice-corn flour mixture and add to the whipped cream; whip in medium speed till it incorporate to the cream.
  6. Add lemon zest and orange zest, mix well using a spatula and keep aside.

Assembling the cake

  1. Level the top of the cake and trim the sides to remove the crust.
  2. Apply even layer of icing cream on the sides and top and level with palette knife.
  3. Decorate the cake with orange or lemon slices or as required.
  4. Refrigerate the cake at least for 1 hour before serving.
  5. The super moist and refreshing Zesty Citrus Cake is ready to slice and enjoy.

Notes:

  • I used 250ml measuring cup to measure the dry ingredients. The dry ingredients was measured by packing the cup and levelling the top.
  • Make sure to squeeze out the fresh orange juice and lemon juice and to use fresh zest.
  • You can add more quantity of lemon zest and orange zest, if you like the citrus flavor.
  • The cake batter will be of loose consistency but don't worry, once baked the cake will be moist and spongy.
  • Make sure that the cake is cooled down completely before applying the icing.
  • Refrigerate the bowl and whisk for 30mins: before preparing the whipped cream. This will help to easily stabilize the cream.

Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled.  Preparation       As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning.      We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon. The packets which were arriving were
17 comments
Read more

Achappam / Rose Cookies with Raw Rice

Achappam / Rose Cookies is a traditional Kerala deep fried snacks prepared using dedicated mold. It can be prepared by grinding soaked raw rice or with unroasted rice flour. This time I prepared Achappam / Rose Cookies using raw rice. Ingredients Raw Rice (White Rice) - 1 cup Egg - 1 no: Thick Coconut Milk - 3/4 cup Sugar - 4-5 tbsp Salt -  a pinch Sesame Seed - 2 tbsp Oil - as required for deep frying Preparation Method Wash clean and soak the raw rice for 2-3 hours. Drain the water and keep the rice in strainer for 20-30mins: to remove excess water. To the wet grinding jar of add rice, egg and grind by gradually adding the coconut milk. Add coconut milk as required. The batter should be smooth and without any grains and the consistency should be as that of dosa batter.  Transfer the batter to a large bowl and add sugar (you can add sugar as per the desired sweetness). Mix well. Add salt and sesame seeds; mix well and keep aside for 30 mins: Heat oil in a deep bottom wide pan. While h
1 comment
Read more