1 cup of freshly squeezed orange juice
2-3 tsp of orange zest
2 1/2 cups of All Purpose Flour
1 cup of condensed milk
1 stick of unsalted butter
2 tbsp of distilled vinegar
3 tbsp of sugar
2 tsp of nutmeg powder
2 tsp of baking powder
1 tsp of baking soda
A pinch of salt
A drop or 2 of orange flavoring/essence
2 tbsp of Orange juice
1/4 cup of powdered sugar
Orange food color (optional)
Preparation time: 15 mins Cook time: 30-35 mins
- Grease cake pan with non stick spray or butter. I used a 10 1/2" X 6 1/2" rectangular cake pan.
- Preheat the oven at 350 F. In a large mixing bowl, mix all purpose flour, baking powder, baking soda and a pinch of salt.
- Grate or zest about 2-3 tsp of orange skin. Peel off only the colored portion of the rind; the white pith can be bitter rather than flavorful. This imparts abundance of citrusy aromatic oil to the mixture.
- To bring out the aroma and spice from nutmeg, I used freshly grated nutmeg about 2 tsp. You can use powdered too.
- After mixing all the dry ingredients, add wet ingredients one by one.
- Add cubed butter first (bring it to room temperature), followed by freshly squeezed orange juice, condensed milk, vinegar, sugar, any citrus or fruit essence just about a drop.
- Use a hand mixer to fold the mixture together.Pour the cake batter evenly to the prepared pan and gently tap to avoid air bubbles.
- Bake for about 30 mins or until toothpick inserted near center of cake comes out almost clean. Cool in pans on wire rack 15 minutes. Carefully invert cakes from pan to wire rack; cool completely.
This egg less cake is without doubt the ultimate comfort food with tantalizing aroma of orange and nutmeg.
