Coming back to my baby blog, I have a great recipe to share with you. Funny thing is that this cake was made way back but I didn't get time to post it. I usually don't bake with fruits but not too long ago, my Apple Cake and now this Orange Cake has compelled me to try more recipes with fruits. I loved both of them. Orange Cake has one more special ingredient, which I wanted to try out for a long time that is olive oil. Moreover, sour cream addition made it extra special and left people wondering, Did you make at home? and I am not bragging. This cake also reminded me of my childhood, when we used to live in Middle East and at airports they used to sell a cake piece wrapped in plastic. This cake turned out somewhat like that minus the nuts and raisins part. I also like this recipe since it is very quick to make and has no butter.
This recipe was adopted from The Cooking Photographer - a great looking blog run by Laura. She has some amazing pictures and recipes at her site. The title of this cake as posted by her was Orange Sour Cream Loaf Cake and the moment I read, I knew I had to make this. My pictures though, didn't turn out that great, they were a bit orangish/yellowish for which I have to understand the white balance (lots of learning going on).
There are many followers of my blog back home in Pakistan and if sour cream is not available, you can try using yogurt [just drain extra water for a couple of hours and add 1-2 drops of lemon]. I have heard that works.
Orange Sour Cream Loaf Cake
adapted from The Cooking Photographer
Sour Cream 1 cup
Granulated Sugar 1 cup
Zest of 3 oranges
Vanilla essence 1 tsp
Salt 1/4 tsp
Olive Oil 1/2 cup (extra light or extra virgin)
Baking powder 2 tsp
Flour 1 1/2 cup
1. Prepare a loaf pan, I used 8x3 inches. Grease well with butter and lightly dust with flour. Do this properly since the cake has no butter and it might get stick. Place a parchment or baking paper at the bottom to be sure that it doesn't stick.
2. Add all ingredients in a food processor except flour and process until mixed well.
3. Add in flour and pulse gently until just mixed.
4. Alternately, you can repeat the above process with a hand-beater.
5. Pour the batter in prepared pan and level it.
6. Bake for about an hour at gas mark 4 until a toothpick comes out clean.
7. Wait for 10 minutes before turning it out on the plate.
For soaking the warm cake:
Freshly squeezed orange juice 1/3 cup
Granulated sugar 1 tbsp
Heat both together until sugar is dissolved for about 5 minutes and the syrup is clear. Cool it and pour over warm cake.
If you want to make this cake extra special, frost it with some glazed icing. I didn't do this.
Powdered Sugar 1 cup
Freshly squeezed orange juice 2 tbsp
Mix together until uniform glaze is obtained.