I haven't been baking much these last few months, and though I kept promising myself I would bake a cake for various occasions, they came and went without anything going into the oven. New Year's Eve was my last chance to redeem myself, and even though I could think of a dozen excuses not to, I weighted out the ingredients, and in no time at all had myself a lovely batch of cup cakes. I hope the next lot isn't this late in coming!
1 cup all purpose flour
½ tsp baking powder
½ tsp baking soda
a pinch of salt
¾ cup orange juice
½ cup powdered sugar
¼ cup olive oil
½ tsp orange zest
1 tbsp custard powder or corn flour
Method: Preheat the oven to 180 degrees C.
Sieve flour, with corn flour, salt, baking powder and baking soda. Keep aside.
Mix the oil and sugar, and beat well till well blended and creamy.
Add orange juice to the sugar and oil mixture, and mix well.
Add the sieved flour mixture and orange zest and mix well ensuring there are no lumps in the batter.
Pour into a greased cake tin, or cupcake liners, and bake for 15 to 20 minutes (15 minutes for cup cake, 20-25 for a regular cake), till a toothpick inserted into that batter comes out clean.
Serve hot or cold.
1 tbsp custard powder or corn flour
Method: Preheat the oven to 180 degrees C.
Sieve flour, with corn flour, salt, baking powder and baking soda. Keep aside.
Mix the oil and sugar, and beat well till well blended and creamy.
Add orange juice to the sugar and oil mixture, and mix well.
Add the sieved flour mixture and orange zest and mix well ensuring there are no lumps in the batter.
Pour into a greased cake tin, or cupcake liners, and bake for 15 to 20 minutes (15 minutes for cup cake, 20-25 for a regular cake), till a toothpick inserted into that batter comes out clean.
Serve hot or cold.
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